Perfectly fried eggs, fluffy pastries, heck, just spread it on toast
Forget everything you think you know about lard. Here's the skinny on this once-popular fat product
Lard is simply rendered pork fat, but pigs have lots of fat, and fat from different areas
will yield lard with slightly different qualities. In general, lard is made from one of two kinds of fat, back fat and fat from around the pig's
kidneys, which is known as leaf fat. Lard made from the leaf fat has a milder, more neutral flavor and a paler color, so
it's preferred by bakers for sweets such as pies and pastries. On the other hand
backfat yields lard with a more distinctly porky taste. That's not necessarily a bad thing
and in fact can be a plus, depending on how you plan to use your lard. Leaf lard is also much
more expensive than backfat, since there's a lot less of it. So if you've made or purchased a batch
of pure leaf lard, it is wise to save it for preparations that showcase its clean flavor
and kale color. To turn raw pig fat into lard, you need to melt the fat and separate out any
impurities. The process is called rendering. There are two basic ways of rendering fat
dry rendering and wet rendering. Both can be used to make lard. Dry rendering, as its name implies
involves melting the fat directly in a container with no added liquid. Wet rendering, on the other
hand, involves melting the fat by steaming it or cooking it in water. In industrial settings
the melted fat generated by wet rendering is skimmed off the top of the water or separated
from it with a centrifuge. Home cooks making lard by wet rendering can simply refrigerate
the melted fat until it hardens, then drain off any remaining water that hasn't evaporated during
rendering. Both methods have their advantages and disadvantages. Dry rendering introduces a
slightly higher chance of burning the fat before it's fully rendered, since it's directly exposed
to heat. Wet rendering requires the additional step of separating the residual liquid after the
fat has melted, and each method generates a different flavor profile. Wet rendering creates
lard with a lighter color, milder flavor, and higher smoking point, while dry rendering creates
lard with a toastier color and lower smoking point. Fans of homemade lard can go on forever
about how much better it is than that random boxed up from the supermarket. Besides generally being
fresher, homemade lard is free from the preservatives and stabilizers commonly added to industrial lard
Plus if you choose to make your lard with fat from a pasture pig it more likely be free from any potentially harmful chemicals found in conventionally raised pork In addition lard proponents will be quick to tell you that unlike solid vegetable shortening lard is free from one particularly unhealthy type of fat It called trans fat an industrially produced oil common in the baked packaged
and fried foods we eat every day. But while homemade lard and the small batch artis
lard you can sometimes find at butcher shops and farmers markets are indeed free from trans fat
that's not the case for all industrial lard. Some brands of shelf-stable lard are produced
using hydrogenation, resulting in the presence of trans fats. So you'd be getting a double whammy
of both saturated animal fats and trans fats. If you do want to try making lard at home
keep watching. To make good quality lard, you need to start with good quality pork fat. Most
importantly, you should ensure the fat you use is fresh, since the fresher the fat
the fresher and cleaner your lard will taste. So, you know, don't just go dumpster diving for the stuff
Richest, creamiest fat in the world. Fat of the land. Ideally, you should use fat from an animal slaughtered within the past five days. Fat
any older than that will render into lard with inferior keeping qualities and a lower
smoke point. Once you have your fat, remove as much of the rind as possible, as well as
any bits of lean meat that may be attached, since they can darken the finished lard. Fat
for lard making can be purchased online or from a butcher. Most butchers will have pork
fat on hand, even if it's not on display. But if you want to get fancy, some serious
cooks recommend seeking out farms that pasture-raise their pigs to obtain the freshest
highest-quality fat. Animals store residue from food additives and chemicals used in
conventional commercial farming in their fat. So using fat from animals that have been raised
without these chemicals ensures you won't be consuming them either. Well-made lard can range in flavor from completely neutral to faintly porky
and both types are acceptable. Some fans prefer their lard with a more distinctive flavor
It's basically lard balls, and it is utterly delicious. However, gamey brown lard is not what anyone wants. Ideally, your lard should turn out pure
white when cooled and hardened. First, remove any rind or bits of lean meat from the fat you
plan to use before rendering it. Cut the fat into small pieces. This will not only speed up
the rendering process, but also ensure any impurities, such as bits of skin, render out fully
Next, be sure to render your fat over low heat. Higher heat can brown or burn the fat, which, again, is not what you want
Also, stir the fat regularly as it renders to prevent it from sticking to the sides or
bottom of your cooking pan, which can also result in browning. Finally, don't overdo it
Take your lard off the heat as soon as it's fully rendered. You know it ready when the cracklings or crispy bits of fatty residue turn amber and steam stops rising from the hot fat meaning all the water has been cooked out Lard is valued by cooks around the world for its great frying qualities and the tender flaky quality it lends to baked goods
It's also valued for its relatively neutral flavor. Well-rendered lard will be mildly
flavored enough not to overwhelm the other ingredients in a dish. In some cases
it's even better than butter. Some lard fans love it enough to eat it as a snack
It's delicious. I'll hear you. If you count yourself among these fans, you might want to try a relatively little-known
but super-rich Italian specialty, lardo, or cured-flavored pig fat. Traditionally, it's treated like a cold cut and served in ultra-thin, melt-in-your-mouth slices on toasted
bread or used in pastas. Other cultures around the world have similar preparations. While it
sounds fancy and exotic, in reality, it requires far less hands-on work than regular rendered lard
All you need to do is procure a good quality piece of pork back fat, rub it with salt
curing salt, and flavorings that may include rosemary, bay leaves, and pepper
Seal in an airtight plastic bag and set it in the refrigerator for at least three months to cure
Cut into thin slices to serve. It will keep in the fridge for about four months
While making lard is perfectly safe for those who know their way around the kitchen
it does have its risks. Even though lard is rendered at low heat, melted fat can seriously burn your skin, and the risk of a grease fire is real
especially if you get distracted and walk away from the stove. So keep a close eye on your lard and don't let it overheat
If your lard does catch fire, do not pour water on it. The burning lard will just float on top of the water and might spill out of your pot
spotting the fire. To put out the fire, use a fire extinguisher if you have one
or quickly cover the pot with a lid and remove it from the heat to smother the flames
Also remember, your finished lard will be hotter than it looks. It's deceptive because it won't bubble like boiling water
So if you plan to store your lard in plastic containers, ensure the lard is below 212 degrees Fahrenheit before filling the containers to keep them from
melting. And if you're using glass containers, use only those designed for canning and pre-warm
them so they won't shatter when filled with hot lard. As you render your lard, you'll notice the
cut-up pieces of pork fat gradually shrinking as they start to liquefy. As the rendering progresses
some of the pieces stubbornly refuse to melt any further. Instead, they'll stay intact and at some
point will start to fry and brown in the liquefied fat. Don't be alarmed by this. These fatty bits
or cracklings are not only a totally normal byproduct of lard rendering, but to many are
the best part of the long process because they a rich crunchy and utterly delicious little treat If you enjoy pork rinds cracklings will be right up your alley Pork rind Well grime You can always just salt them and snack on them but creative cooks have found numerous other ways
to use them. They are a great substitute for bacon bits, for instance, and make a tasty topper for
soups or salads. They can also be tossed with stir-fried or sautéed veggies for an extra burst
of crunch and flavor. There's no getting around it. Making lard is a long, hot process that requires
patience and a vigilant watch. If you want good quality lard, you can't rush this process
but you can make it a little easier on yourself, and less dangerous, by making your lard in a slow
cooker. Rendering your lard this way with even gentler heat than a stovetop will take longer
but because you don't need to stand by the stove and stir the mixture as often, you'll have a lot less work to do. The Croc Watcher, while it's doing your cooking
you could be doing other things. The process is pretty much like rendering lard on a stovetop
put your trimmed, finely chopped pork fat in the cooker with some water, and cook on low without a
lid for several hours. Stir about once an hour. Be aware, though, that the cracklings left behind
after slow cooker rendering will be soft rather than crisp. But you can always crisp them up later
in a frying pan. One of the benchmarks of good quality lard is a clean white appearance with no
suspicious little bits suspended in it. This is not only for aesthetic purposes, but also to improve
the shelf life of the lard. To ensure your lard is clean and clear, don't just trust your eyes
Instead, strain it carefully to ensure all impurities, including small bits, are removed
This means using a fine mesh strainer, several layers of cheesecloth, or fine muslin
Make sure your strainer or any cloth you use is perfectly clean to ensure your lard doesn't pick up any off flavors
If you're going to all the trouble to make your own lard, you want something you'll be proud to cook with and eat
So to avoid having all your hard work go to waste, be sure to treat your lard with care after you make it
Like any meat-based product, lard can go bad if not properly protected and stored
A few basic steps will help prevent your lard from going rancid, according to information posted by the American Meat Science Association
First, ensure all impurities are removed from the lard before it's stored
Second, cool your lard as quickly as possible after it's rendered. Once the lard is cool, transfer it to small containers for storage
To minimize air exposure, fill storage containers completely and seal them tightly
store the containers in a cool dark space. Light and heat will degrade the quality of your lard
according to Soulful Prepper. Filtered lard will keep in the fridge for about a year
or in the freezer for about two years