For centuries, lard, butter, and tallow were the main fats used in cooking and baking. In the early 1900s, they all got a bad rap and were declared unhealthy.
Products like Crisco, canola oil, and margarine replaced seemingly innocent, naturally rendered fats. These unnatural substances that went through tons of processing to make them consumable were considered better. Unfortunately, that mindset still exists today.
For most of my life, I had never used lard. Cooking consisted of vegetable and olive oil and that was it. Slowly I began learning about the benefits of lard.
Lard is 1/3 lower in cholesterol than butter
It is high in vitamin A, D, E, K
Contains less saturated fat than butter
Pork fat is rich in omega 3 fatty acids
Today, you won’t find vegetable oils in my cabinets. Instead you’ll see tallow in a mason jar on the counter alongside a crock filled with raw butter, and there’s always a jar of lard in the fridge.
I began using lard regularly when Living Light Farm started supplying pasture-raised pork for our store. Eventually, their processor quit processing lard so I decided to figure out how to make lard in my kitchen. I found out it was relatively simple!
Most importantly, always choose fat from pasture-raised pigs because it is better for you than lard from pigs raised in industrial confinement.
Second, rendering lard at home ensures that it is not bleached, deodorized, or hydrogenated to make it last longer (aka trans fats are added!).
Don’t be overwhelmed! The process of render pork fat is extremely easy, and you only need a few simple tools which you likely already have in your kitchen.
Supplies & Equipment
Pasture-raised pork fat
Cutting board
Knife
CrockPot with adjustable heat
Spoon
Fine mesh strainer
Glass measuring cup
Coffee filter or Cheese cloth
Container for storing lard
Instructions
1. Cut fat into 1 inch cubes, or grind into a pulpy mixture.
2. Place fat in CrockPot.
3. Turn CrockPot on low.
4. Stir every 2 hours to ensure even melting.
5. Place fine mesh strainer lined with a coffee filter over a heat-proof glass measuring cup.
6. Strain hot lard through filter.
7. Cool at room temp, then store in fridge for several weeks, or freeze for long term storage.
Tips for Rendering Lard
One pound of lard will render down to about one pint of lard.
Remove as much meat as you can from the fat and cut it into small chunks so that it will render down more quickly.
If the fat is semi-frozen when you start cutting it. It becomes slippery as it warms up and makes it more difficult to cut up and messier.
Use fat only from pastured pigs for the healthiest lard. The fat is where a lot of impurities are stored including chemicals, so making sure you have a healthy animal to render from is essential.
Render your fat using the lowest heat possible. You want to render it low and slow and avoid smoking or burning.
It will keep in the refrigerator for 9-12 months and in the freezer for 2 years or more as long as the lids are tightly closed.