Rendering Lard

lard in jars2Last week I decided to use up the rest of the back and leaf fat I had for the black pudding. I thought I would render some lard.  This is very easy. First I minced the lard in my fabulous new mincer – have I said how much I love my mincer? – it did it perfectly. I minced the lard cold or really semi-frozen.Back and leaf fat

Minced fat

Minced fat

Half set, half setting

Half set, half setting

I then put the fat in a couple of roasting trays with a little water and popped it in a reasonably warm (170C – ish) oven. I did turn the heat down after a bit. gradually the fat melts and you can pour some off. I poured it through a sieve.

I think next time I might use an old tea-towel. I kept adding fat into the pans until I had used it all up. You will get left with some crispy bits of ??  pig, I guess. These are quite tasty, but I fed them to my dogs as crispy treats. I poured the molten lard into mason jars and let it set. Currently it is stored in the garage – not sure if it needs to be in a fridge. It made a lot of lard. I used some of it in a lamb stew – more on that tomorrow…..set lard

12 responses to “Rendering Lard

  1. Amazing, I have always wanted to make lard (It is the secret to the best pie crust in the world!). So lovely to meet you guys and spend time in beautiful Suffolk, I am so in love with it there. See you soon xoxo

    • Lovely to meet you all too – sorry we were so busy. I think next time I make lard I will use the first fat I pour off for pastry and the latter stuff for savoury dishes as it might have more of a flavour. Do you reckon it would keep in the garage or should I refrigerate it?

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  4. I think it will be okay at garage temp, but if I had the space I would probably fridge it to be on the safe side! Light degrades fats a lot so if you put them in the garage make sure they are not near any windows!

  5. Thank you. I will try and make some space in the fridge. They are not near a window in the garage so maybe I will leave some there and put some in the fridge. Thank you for the courgettes, beetroot and lovely tomatoes. We have been eating them over the past two days. Hope you are all well. x

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  10. I love this article as I love all your recipes in general. I made some lard lately (two times now, and bought a new piece of back fat today) without knowing your site yet. It tastes so so good! I love it. I have read, that you should press the remains well, because they contain still a lot of lard. I did it, because I have no pets. In Germany and in Austria the remains are called “Grieben” or “Grammeln” . Have they got a name in England, too? Here they put the “Grieben” back into some amount of the lard, mix onions and appels (yes!) into it and use it as a bread spread (“Griebenschmalz”), topped with pepper and salt. Mmmmh. I like my lard just plain. They suggested to make a nice soup out of the remains. I tried it and liked it. It tasted very fine. – BTW did your garage stored lard keep well? I store mine in the fridge whereas I leave my clarified butter outside. Was not quite sure with the lard…

  11. Wow, the griebenschmalz you mention sounds amazing. I will try it next time. What goes in the soup? The lard in the garage was fine – I use most of it over the winter months and it is quite cool in there. I am now totally committed to making lard pastry. I never knew it was so good. Take care x

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