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Homemade Lard

AuthorBronwyn Case
Lard, the forgotten fat, is making a well-deserved comeback in the kitchen. Not only is it incredibly nourishing, but using lard can also enhance the flavour and texture of your baking and cooking. So why not make your own? With just a few simple steps and some attention, you can render high-quality lard right at home, ensuring that it’s pure and free from any additives. It’s a simple, traditional fat that brings rich flavour to everything from pies to sautéed vegetables—truly a versatile ingredient worth having on hand.
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Prep Time15 minutes
Cook Time5 hours
Total Time20 hours

Ingredients  

  • 1 lb Pork Fat leaf lard and/or back fat
  • 1 tsp Sea Salt
  • 1/2 cup Water optional

Instructions 

  1. Prepare the Pork Fat: Store your pork fat in the freezer and remove it about 30 minutes before you plan to start rendering. This helps make the fat easier to chop.
  2. Chop or Grind: Cut the pork fat into small pieces as uniformly as possible, without spending too much time on it. Alternatively, you can use a meat grinder to grind the fat, which speeds up the process.
  3. Add Fat to Pot: Place the chopped or ground pork fat into a large, heavy-bottomed pot. Optional: add water to the pot to prevent burning at the beginning.
  4. Sprinkle Salt: Add some salt to the fat. This helps draw out moisture, reduce impurities, and neutralize any odours.
  5. Start Rendering on Low Heat: Turn the heat to low and begin the slow rendering process. Stir the fat every 5-10 minutes to prevent it from burning at the beginning.
  6. Increase Heat: Once you notice that some fat has accumulated at the bottom of the pot, you can safely increase the heat to medium. This will help speed up the rendering process and allow the fat to simmer, releasing any impurities.
  7. Stir and Monitor: Keep stirring every 10-15 minutes, and monitor the temperature to maintain a steady, moderate heat. The fat should be slowly simmering, but not bubbling or overcooking.
  8. Rendering Time: This process typically takes a couple of hours, depending on the amount of fat. You’ll know it’s done when there are no more smalls bubbles coming up and there are only small crispy bits left in the pot (these are called cracklings).
  9. Set Up Straining: Place a large fine sieve over a 2L glass measuring jug to catch the rendered fat.
  10. Strain the Fat: Pour the melted fat through the sieve into the jug, allowing the crispy bits (cracklings) to be caught in the sieve. Set the jug aside to let the fat cool slightly.
  11. Use a Smaller Sieve: To further purify the lard, place a smaller, extra-fine sieve over one of your storage jars. Slowly pour the lard from the jug through this smaller sieve to catch any remaining small impurities.
  12. Cool: Let the rendered lard cool in the jars with the lids off. As it cools, it will solidify into a smooth, creamy texture.
  13. Seal and Store: Once the lard has fully cooled and solidified, put the lids on the jars tightly. Store the lard in a cool, dark place. If you want to keep it for a longer period, you can refrigerate or freeze it.

Notes

The smaller the pieces of pork fat, the faster it will render.
The ratio I do is 1lb pork fat to 1 tsp salt.
Max fill would be filling your pot 3/4 of the way with pork fat pieces.