Rendering lard!

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

  1. Chop the lard into small pieces. The smaller, the better.
  2. Place a pot, of good quality with a thick bottom, at the stove at moderate heat.
  3. Add the lard, just to cover the bottom. Don’t do more at once!
  4. 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.
  5. Pour the melted lard into a glass jar and let the pork crumbles dry on a piece of kitchen paper.
  6. Repeat until you have melted all of the lard.
  7. 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


Lovely meat from our butcher

We try to buy the most of our meat from our butcher that supply us with locally, grass-fed and organic meat from cow, pig and lamb. Its a small tour to get there and heavy to take on the bus, so we buy some organic meat in the store as well.

Before going there this time we had ordered lambs heart, since organ meats (except from liver) isn’t their normal supply. Sad, since everyone should eat more of organ meats. But its good that we at least can order it!

Beautiful lamb hearts! And lamb liver.

Every time we go there, we also make sure to get our favorite meat! Do you know what it is..?


It’s oxtail! Amazingly tender meat with loads of fat and gristle. After eating the meat the bones are saved for bone broth, which get very gelatinous.

Our second favorite is the pork belly that become crispy and melting soft at the same time after a good run in the oven.

Meat from the butcher.

This time we also stocked up on some minced meat, were we get to chose the proportion of beef and pork. Usually we prefer to have slightly more pork in to get the good fat, but the beef gives a better taste.

Where do you get your meat from?

Happy paleo,

Cecilia & Magnus