Pork Lard, un-rendered

Un-rendered Pork Lard.  Make your own lard!

• 7-10 Lb Bag

HOW TO MAKE YOUR OWN LARD:

Chop fat into small, 1″ or smaller pieces, or grind.

On the stove: Add cut/ground fat to a large, heavy bottomed pot.  Turn burner to medium-low, stirring every 5 minutes or so for about half an hour.  When fat begins to melt, reduce burner to low.  Cover partially with a lid (put a wooden spoon under lid to let any moisture escape) and let render for 10-16 hours, or until the fat solids are turning brown.

In a crockpot:  Add cut/ground fat to a large crockpot.  Turn crockpot temperature to high, stirring every 5 minutes or so for about half an hour.  When fat begins to melt, reduce temperature to low. Cover partially with a lid (put a wooden spoon under lid to let any moisture escape) and let render for 10-16 hours, or until the fat solids are turning brown.

Once lard is rendered, ladle liquid into glass jars through a fine sieve and 2 layers of fine cheesecloth.  I use a canning funnel on my jar with 2 layers of cheesecloth on top, and then pour through the sieve.  You can then easily dump solid pieces off of the sieve.

Solid pieces of fat can be composted, or if you cut opposed to ground your fat, you can fry them on medium heat in a pan and make a version of chicharrones!

Our pigs eat non-GMO feed, milled just a few miles down the Palouse from us, along with veggies from the garden and hay.  We raise our animals naturally–without the use of antibiotics, medication, or vaccinations, and ethically–our pigs always have access to clean water, food,  shade, and belly rubs.