Rendering lard is a long but simple process, and the benefits are well worth the time it takes. Today I will go over how to do it, as well as the reasons you should do it.
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Is Rendering Lard Worth It?
In short, yes. Lard is a minimally processed, whole food. It is an animal fat, and our bodies know exactly what to do with it.
Did you know that lard is a combination of 3 types of fat? Monounsaturated, saturated and polyunsaturated.
But unlike oils such as olive or avocado, lard is mostly a saturated fat. In the past, saturated fats got blamed for a lot of problems, such as clogging arteries, raising bad cholesterol and heart disease. But none of that is true!
Newest research concluded that saturated fats like lard, tallow and butter, aren’t so bad after all…
Lard is a healthy cholesterol, and helps reduce inflammation and regulate hormones. It is also high in vitamin D. Pigs that are pasture raised in the open air and sunshine contain very high levels of vitamin D. Which, honestly, is a lot better than synthetically made vitamin D that you get from a pill.
Your endocrine system, reproductive system and brain all need healthy fats to function properly. Think about our ancestors, and the amount of animal fats they consumed. Back in the day, before cancers, common infertility, heart disease and depression, there weren’t things like highly processed and chemically treated oils or margarine. What a coincidence…
Can’t I Just Buy Lard at the Store?
You can, but you won’t know where it came from. Toxins are stored in fat, so it’s important to know your source. It’s good to have information like where the pig came from, and if it had been given antibiotics, hormones or vaccines. Or if it was pasture raised, and what kind of grains/corn it was fed.
On top of that, most lard that is sold in stores is hydrogenated. Which means it contains hydrogen and other chemicals to help keep it in a solid form and to keep it shelf stable for longer.
Ideally, you should render from your own, homegrown pigs. But if you don’t have that option, check with your local farmers or homesteaders.
Is Rendering Lard Difficult?
Rendering lard is a long but simple process. The most time you’ll spend is preparing the fat to be rendered. Once you get it warming, it’s just going to take time. Overall, it is a very easy task.
How To Render Lard
There are a few different methods to render lard, but my favorite is the crockpot. The following is what I use and my step-by-step process.
Items used:
-Crockpot
-Ladle
-Cutting board
-Sharp knife
-Cheese cloth
-Wooden spoon
-Jars and lids
-Pitcher
The very first thing you’ll want to do is make sure your fat is clean. I like to run it under cool water and remove any large bits of meat that may still be attached to it.
The night before rendering, you can put your fat in the freezer. It’s much easier to cut when it’s mostly frozen.
Step 1.
Cut fat into pieces. The smaller the pieces, the quicker it will render down. I do mine in 1” cubes, or slightly smaller.
Step 2.
Add fat to the crockpot and set on low. I also add 1/4 cup water to my crockpot, to help keep the fat on the bottom from sticking as it’s getting started melting.
Step 3.
Wait 2-3 hours and then start stirring, every 45 minutes to an hour. The fat will start turning to a liquid after a few hours. But it is a very slow process.
Step 4.
Put the cheese cloth over a pitcher to catch any pieces, and start ladling off the liquid and pouring it through the cloth. Continue to stir every hour or so, and ladle what you can out.
Once the pitcher begins to fill, I pour the lard into mason jars. Allow to cool before putting on the lids and into the fridge.
The first lard you get will be milder in flavor, and is ideal for baking. The longer the fat renders, towards the end of the day, the more “porky” the taste. The jars I get from the end of the day I use for frying or greasing my cast iron. I use a sharpie and write on the lids which is which.
Store your lard in the refrigerator for up to a year.
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