Last time at the butcher, we were able to get some really nice pork fat for free! That’s amazing and saves us a whole lot of money since we can use that as cooking fat instead of coconut oil or butter. Not only is it for free, it is also the most stable cooking fat you can use since it doesn’t oxidizes or creates any toxic aldehydes at all when heated. Love it!
Lets have a look of how to render the lard to turn it into cooking fat!
The picture above shows the outcome of the process, fried pork fat crumbles and clean fat. The picture below shows what you need for the process, nothing else but animal fat.
How to rendering lard
- Chop the lard into small pieces. The smaller, the better.
- Place a pot, of good quality with a thick bottom, at the stove at moderate heat.
- Add the lard, just to cover the bottom. Don’t do more at once!
- The lard starts to melt and continues to do so for a while, be patient and don’t remove them to early. They should have turned into small, hard pieces before removing them.
- Pour the melted lard into a glass jar and let the pork crumbles dry on a piece of kitchen paper.
- Repeat until you have melted all of the lard.
- Let it cool and store either in room temperature or the fridge.
Safety cautions when rendering lard
As I mentioned, do small amounts each time since it will give a better result and is more controllable. Don’t be tempted to turn up the heat on the stove either, keep low to moderate heat and let it take some time!
Always have a lid handy beside the pot in case of overheated fat. And for bad impulses, don’t keep any water nearby. Also make sure that the kitchen fan is closed, it’s not nice to have steam with fat drawn into that in case of fire.
But don’t worry, just use some common sense when handling hot fat!
Really nice to have a own jar of lard! This is how it looks after it have cooled, but the consistency is still soft and silky.
/Cecilia & Magnus