The Pioneer Woman Tasty Kitchen
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Lard

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

I rendered my own lard and it was extremely easy. And fun! You should try it too, instead of buying a tub. Cook with lard, it’s so much tastier!

Ingredients

  • ½ pounds, 2-⅝ ounces, weight Pig Fat (leaf Lard Or Fatback, Ask A Butcher!)
  • 1 cup Water

Preparation

Cut up the lard in smallish chunks. Place it in a big cast iron pan and add a little water to get everything started/heated up a little quicker. Put it on a medium-high fire.

As soon as it starts to boil a little, turn the heat way down. (I used the smallest burner on the lowest heat.) The water has now mixed with the fat and has gotten all mucky looking. Don’t worry about this, the water will evaporate and with that the mucky-ness.

Keep the fat on the low heat, stirring once in a while. If you have the feeling it’s still starting to boil/simmer too much, put a simmer mat/heat diffuser under your pan.

Once most of the fat has melted turn off the heat, let it cool a little and then pour the fat into a bowl. Use a strainer lined with cheesecloth or a coffee filter to keep the fat ‘clean.’

Let the strained fat cool down a little, then move to the refrigerator. It will completely solidify and turn white. Use for anything that requires shortening! (Pictures of all the different stages are in the related blog post.)

2 Comments

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samnkids on 10.3.2010

I have been wanting to do this for about a year….I can’t wait till we butcher our pigs in November – Than I can try too!!!

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dacook on 8.2.2010

I have used this for years and have found that you can put it in the freezer for longer storage. Just make sure it is sealed up tight. 1/2 pint glass jars & lids from olives or pickles, etc. that have been thoroughly washed and soaked in water w/baking soda to remove the lingering scents, are the perfect size for my storage needs.
I have found that if in the fridge too long, it will develop a stale/old taste and also if not strained well, will develop mold or mildew. But, you cannot beat lard for seasoning beans, greens, etc.

Makes great homemade soaps too.

2 Reviews

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ediblewild on 3.23.2011

Excellent! We bought a half-pig in December (organically raised, free range) and I got the fat from the butcher, sort of cut into small pellets (which saved me a LOT of time). This recipe is what I needed to turn it into a usable product. Wow, does this make an awesome pie crust!

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samnkids on 11.8.2010

Thanks for the inspiration….this was super easy & WOW so much cheaper & healthier than Crisco!!!

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