A step by step tutorial on how to render fat into lard and the benefits of using it! Learn about the myths surrounding lard and animal fats, the history behind the industry, and how to make lard, store it, and use it!
Use this lard to make the BEST EVER Buttermilk Biscuits and the ultimate Lard Pie Crust!
Why We Stopped Using Lard (For All the Wrong Reasons)
Chances are the vast majority of people reading the title and looking at this bottle of lard will have a negative reaction. What will follow is the pronouncement of a string of health conditions that through decades of medical myths have come to be associated with eating lard. In the meantime our ancestors are shaking their heads, “our average lifespan was as long as yours and we didn’t have nearly the number of health conditions as you do today.”
So what happened? What caused us to so vehemently reject one of our ancestors’ most basic food staples?
I won’t attempt to give you all the reasons but I’ll provide a really good starting point. Where: The USA. When: Early 1900’s. Who: Proctor & Gamble.
They had a booming business producing cotton. Which, by the way, is not considered a food crop by the FDA. (That’s important. Keep reading.) But there was this unwanted portion of the cotton plant – cottonseed – that they couldn’t do anything with. And they had lots and lots of it. So they put their heads together to come up with something they could do with cottonseed in order to profit from it. Drumroll…They discovered a method of intense processing that enabled them to extract oil from the cottonseed – and at virtually zero expense to them! But they found the oil was unstable at room temperature and turned easily rancid. Enter Hydrogenation. They figured out that hydrogenating the stuff made it stable and last a long time. And here comes the “What”: The end result was an oil that looked like lard. They called it Crisco.
An issue of Popular Science summed it up this way: “What was garbage in 1860 was fertilizer in 1870, cattle feed in 1880, and table food and many things else in 1890.” And it changed the way we thought about food and the way we ate for generations. The legacy of the anti-lard and butter mindset it established still continues today.
Did you know that more marketing dollars were spent on making Crisco a success than any other marketing endeavor up to that point in history? What ensued from that point on can only be summed up as one of the greatest, most widespread and most misfortunate health scandals of all time with health consequences were are still reaping.
On the one hand, while Crisco was being marketed as cheaper and “healthier” than lard or butter, simultaneously marketing dollars were spent labelling butter and lard as intrinsically “bad.” They even gave away free cookbooks with every purchase of Crisco. And of course you can guess which ingredient replaced everything that normally would have called for butter or lard.
With so much marketing wealth and power behind the effort, it took only a few years to turn an entire nation away from the source of fat that had been used for centuries by their ancestors. And it was successfully labeled as hazardous to our health. Oh, the sad irony.
Decades later, when illnesses began mounting to the point where the statistics could no longer be ignored, the statement was finally released that hydrogenated oils are bad for you. But the fat phobia continued as did the manufacturing of substitute oils.
One such oil: Canola. Guess where canola oil comes from? (Hint: No, it’s not the canola plant. There’s no such thing per se. The “canola” plant was developed in the 1970’s and is nothing more than a modified, cross-bred version of the rapeseed plant.) The name is the shortened version of “Canada oil low acid” and comes from rapeseed. Another non-food crop. Here’s a little history on rapeseed oil: During WWII, rapeseed oil was used on naval ships as a lubricant. When the war ended, there was so much farmland in Canada already dedicated to growing rapeseed that they wanted to find other uses for it so they could continue pulling a profit. The problem with rapeseed oil: It’s such a terribly foul-tasting and rancid-smelling oil that it isn’t fit for human consumption. And so they spent the next few decades until the 1970’s working out a way to make it edible. That process requires heavy refining, bleaching and deodorizing using harsh chemicals (as far from “natural” as it gets) to finally yield the neutral-tasting, odorless oil that now sits on grocery store shelves bearing the American Heart Association’s seal of approval.
Fast forward to today: Almost all processed and pre-packaged foods – everything from chips and breakfast cereal to canned soups and salad dressings – are made with either canola, cottonseed, soybean/vegetable or corn oil. Why? Because they’re cheap to produce. And because we’re still in this mindset that they’re somehow better for you than lard or butter. (For more info on why soybean/vegetable and corn oil (and several others) are so bad for you, see this article for an explanation).
Well, we’ve come full circle. Medical research over the past several years has continued to confirm that fat is not the devil it’s been made out to be and that it is not the root cause of cardiovascular disease. Medical literature is finally starting to reflect this as are many health professionals in their medical advice. However, the notion that fat is bad has been so deeply engrained in our culture and medical philosophy for so long that it’s going to take some time before we’ve all caught up to the facts. Even many health professionals are still stuck in that archaic mindset, though we’re slowly starting to see the rhetoric change.
Our ancestors had it right after all.
My philosophy and approach to diet is a simple one and echoes centuries of wisdom: 1) Eat real, whole foods as close to their natural state as possible and 2) eat things in moderation.
So that brings us back to lard. It’s a fully natural, whole food. It can be made in your own kitchen without any special equipment and the process couldn’t be simpler: Melt it. Strain it. Use it. And I’ll show you all the steps you need to make your own lard.
Benefits of Lard
Lard has several advantages over other oils/fats, one of them being that it, along with beef tallow, has one of the highest smoke points. That means it doesn’t oxidize when you heat it (oxidization = cancer). So lard is ideal for high heat cooking (i.e., anything above a light sauté).
Lard also has a high melting point making it the best choice for extra flaky pie crusts and pastries (beef tallow even more so – we’ll be addressing tallow next time.) Get ready to really experience the old-fashioned taste of yesteryear and what made grandma’s baking so famous.
Lastly, it tastes awesome! Get ready to make the best fried chicken, crispy hash browns and just about anything you want to taste just that much better.
Finally, it has health benefits. That’s right, lard is a good thing. To read about its health benefits along with several other reasons to use lard, check out this article: Top 10 Reasons To Bring Lard Back.
Types of Fat from a Pig
Belly Fat: This is what’s used in the U.S. to make bacon (in the UK it’s known as streaky bacon). As its name suggests, it comes from the belly of the pig and has layers of fat and meat. Pork belly has become popular in recent years in a variety of cuisine. You typically wouldn’t render the belly into lard because there is too much meat attached.
Fatback: This comes from the back of the pig, includes the shoulder and rump areas, and is the thick layer of fat directly underneath the skin. Once rendered it produces a lard that’s slightly yellow in color and it has a stronger pork odor and flavor than leaf fat (see below). It’s great for frying or sauteing. Fatback is also what’s used in sausage-making.
Leaf Fat: This is the fat from around the pig’s kidney’s and, like beef leaf fat, is the “cleanest” fat on the pig. It’s also the healthiest. Once rendered it produces a lard that’s white in color with a milder odor and flavor, making it ideal for use in pie crusts and pastries.
**NOTE: The health benefits of lard apply only to pasture-raised pork. Fat is where a lot of the bad stuff is stored and concentrated (ie, chemicals, additives, by-products of junk ingredients, etc) and for that reason we strongly recommend only using fat from pasture-raised pigs. Avoid fat from commercially raised pigs.
How to Store Lard
Lard was used and stored for centuries before refrigeration was invented. It will keep at room temperature for a long time (traditionally many kept it for up to a year). Nevertheless, today most recommend storing it in the fridge. It’s your call. In the fridge it will keep for at least 6 months and up to a year also and many say it’s less likely to get rancid in the fridge. I’ve heard of many people keeping it for even longer than a year in the fridge. Lard can be kept almost indefinitely and what determines if it’s still good is its smell: If it starts smelling rancid, throw it out and make another batch.
For longer storage lard can also be frozen. Freeze it in bars, in cubes, in tablespoon amounts, in tubs (slicing off what you need, no need to thaw), whatever you prefer. Lard can also be frozen in glass jars once the fat has solidified at room temperature.
It is best to only freeze it once though, not thaw and re-freeze.
Shelf Stability
Homemade rendered lard is very shelf stable. The process of rendering it removes excess water and other impurities, thus preserving the fat and keeping it from spoiling.
Is Lard Pasteurized?
Because lard is a pure fat and does not contain enough water to support bacterial growth (i.e., causing spoilage) lard doesn’t need to be pasteurized.
A word of Caution
If you choose to buy lard rather than render it yourself, be very careful about the lard you find in stores. Many of them are hydrogenated and many also contain large amounts of highly toxic benzene derivatives known as BHA and BHT. Avoid these. Plus, making it yourself is MUCH cheaper than buying it. Most “clean” commercial lard on the market charge more than $20 per pound. I’m able to make more than six times that amount for the same price!
If you have a local butcher you trust that makes lard from pasture-raised pigs, perfect. Otherwise I strongly recommend making it yourself, choosing fat pastured pigs that were raised responsibly. As noted earlier, fat is where a lot of the bad stuff is stored and concentrated (ie, chemicals, additives, by-products of junk ingredients, etc) and so it’s important to choose “clean” fat from pigs that were pasture-raised and avoid fat from commercially-raised pigs.
Three Ways to Render Fat
You can render lard in a heavy pot in the oven between 225-250 degrees F, on the stove top over low heat (start at “2” and once it begins melting turn it down to “1”) or in a slow cooker on LOW. Whichever method you choose, just remember that if you’re wanting a neutral flavor for using in pastries and pie crusts, cook it over very low heat, otherwise your lard will have a much stronger, “piggy” flavor (which is still fine for things like frying and sauteing where you want to add a little flavor boost).
Troubleshooting
Help, my lard has grown mold! Pure fat doesn’t grow mold, it goes rancid. So if there’s mold on it it’s because it wasn’t rendered long enough and/or it wasn’t strained properly. If there are any bits of meat or sediment left in the lard after rendering it, those will grow mold.
I’ve also heard some people recommend that if you’re going to store the lard in the fridge instead of at room temperature or freezing it, to cover it with cheesecloth or a tea towel and rubber band since a screwed on lid can trap moisture inside the jar.
How to Make Lard
Let’s get started!
I’m using leaf fat for this. Referring to the section above about different kinds of fat.
I highly recommend freezing the fat first because it makes the job of chopping the fat MUCH easier and cleaner!
Dice the fat as small as you can. The smaller you chop the pieces the quicker it will render and the more lard you will get out of it. (Note: I recommend chopping it smaller than the batch pictured below. That was my third batch that week and I was getting impatient.) **Also, if you have a friendly butcher who is willing to grind the lard for you, ask them. Alternatively you can freeze it and finely chop it in your food processor.
Place the fat in a slow cooker and set it to LOW.
If you’re melting it over the stovetop, place it in a heavy pot and set it to “2”. Once it begins melting set it to “1”. (Again, the key is cooking it over low heat to produce a beautifully clean and white lard with a neutral flavor.)
You can also render lard in the oven: Place it in a heavy pot (Dutch oven is perfect) and set the oven between 225-250 degrees F.
I leave the lid off to prevent water/moisture from building up, which can lead to spoiling. By leaving the lid off, any developing water/moisture will evaporate.
It will take several hours. The cracklings will soon sink down and then rise up again. Once they’ve risen again the lard is done. Another indicator that it’s done is that it will audibly crackle, gasp, and sigh!
If you over-cook it or allow it to burn on the edges, the lard will begin to brown and you’ll end up with a lard that has a stronger porky flavor. It’s still completely usable for things like frying and sauteing, it’s just not ideal for making sweet pastries and pie crusts.
What to do with those sad, limp bits of pork fat? Turn them into crispy cracklings! Transfer them to a frying pan and fry until they’re puffy and crispy. If you want, add some seasonings. Eat them as a snack or sprinkle them over your salads.
Strain it through a fine mesh colander to remove the cracklings. Then strain it again through 3 layers of cheesecloth to remove the remaining small bits and sediment.
It’s critical that you remove any bits of fat and gristle along with any tiny bits of sediment, otherwise your lard will get moldy. Pure fat doesn’t grow mold, it goes rancid. So if there’s mold on it it’s because it wasn’t rendered long enough to remove all the water and/or it wasn’t strained properly. So be sure to properly strain it.
In its liquid state, the color of the lard will be like lemonade or apple juice. Once it cools and hardens it will become white.
Place the melted lard in whatever container you want to keep it in long-term (preferably glass or, if that’s not available a non-reactive metal). Let it sit undisturbed at room temperature until it has to cooled down and is firm (it firms up pretty quickly).
For information on how to store lard, see the “How to Store Lard” section above.
Enjoy!
Be sure to also check out our tutorials on:
How To Make Lard
Ingredients
- 2 pounds leaf lard or fatback (depending on what you're using it forl; see blog post for description), diced as finely as you can (it's easiest to dice while frozen)
- NOTE: You can use this same method for beef tallow and other animal fats
Instructions
- This can be made in the slow cooker, in the oven, or on the stovetop. For the oven and stovetop method see the blog post tutorial above. Slow Cooker Method: Place the diced fat in the slow cooker and set it to LOW. Leave the lid off while to prevent moisture buildup which can lead to spoiling. It will generally take at least 3 hours, often more, for the fat to render, especially if you're making a larger batch or if the chunks are large. The pieces of fat will sink down to the bottom and then rise up again after a few hours, indicating that the they are done rendering. Be careful not to over-cook the lard or allow the edges to burn or you'll end up with lard that has a stronger pork flavor (though still usable for frying savory things, just not ideal for sweet pastries and pie crusts). Strain the rendered lard through a fine mesh colander and discard the chunks (these can be fried to create crispy flavorful pork cracklings). Strain the lard a second time, this time time through 3 layers of cheesecloth to remove any small bits and sediment which cause spoilage. In its liquid state, the color of the lard will be like lemonade or apple juice. Once it cools and hardens it will become white.Place the melted lard in whatever container you want to keep it in long-term (preferably in a glass jar). Let it sit undisturbed at room temperature until it has to cooled down and is firm.Store your lard in a cool, dark place. It will keep longer in the fridge if you have the space and you can also freeze it. 2 pounds of pork fat will yield roughly 1 to 1 1/2 cups of lard.
Originally published on The Daring Gourmet May 15, 2017
Tracy says
Can you make lard from other animal fats?
Kimberly @ The Daring Gourmet says
Hi Tracy, lard refers specifically to pigs but you can render fat from other animals, too. Tallow, for example, is rendered from beef or mutton.
Magna Linnevers says
First time making lard. Bought the fat from my butcher and there is still some meat scraps attached. Do I have to trim it perfectly, or can I leave them in since the fat will render out? Will the lard be to “porky” for sweet goods if I leave the meat scraps (bought 4 lbs. of fat, lot of work to perfectly trim).
Kimberly @ The Daring Gourmet says
Hi Magna, trim as much of the meat off as you can because the meat will release water and yes, it will increase the “porky” flavor of the lard. Kidney/leaf fat shouldn’t have meat scraps attached in the first place (unless the butcher just didn’t clean if off) so I’m wondering if what you have is back fat instead of kidney fat. If that’s the case, back fat is perfect for using for frying and for savory dishes but it has a strong porky flavor that isn’t ideal for sweet baked goods. Kidney fat is very mild in flavor and is ideal for sweet goods.
Dreighton Rosier says
Where might I find health benefits and risks associated with animal fats. Ideally the source would list the various species and a short list of pros and cons for each. Hopefully the list would include goose, duck, cow, pig, chicken, turkey, lamb and mutton. I am sure there are others that should be considered – seafood such as salmon, perhaps.
My local Harris Teeter has goose and duck in the freezer section, and I have a pint or so goose fat from last Christmas. I expect it is in good condition but rarely see a recipe where I should use it. I am thinking about trying the recipe for Eccles Cakes which is what led me here.
Kimberly @ The Daring Gourmet says
Hi Dreighton, I’m not aware of anything like that that breaks down the info by species but that sure would be a nice resource. Goose and duck fat are both fabulous and I frequently cook with both. They’re generally only used in savory things because of their flavor profile, whereas leaf lard has a very mild flavor that isn’t very discernible in baking. The other reason lard is used for things like pastries is that it has a very high melting point compared to most other fats, and that is key to achieving that optimal texture. You can use your goose fat in place of many things that call for oil or butter – everything from fried or scrambled eggs to sauteed vegetables or frying meat – it adds such a terrific flavor.
Rachel says
A note on your note about using only the lard from pasture-raised pigs to avoid chemicals stored in fat: a common misconception about pasture raised pigs is that they eat only pasture. Pigs are not ruminants, therefore their pasture diet must be supplemented with something else; usually it’s grain and unfortunately, it’s usually conventionally grown (often GMO and sprayed with pesticides, herbicides and/or fungicides.) Pastured pigs may also be given vaccines, antibiotics and/or hormones. The only way to know that a pastured pig is not packed with toxins is if the pork is certified organic, which is very rare. If you are lucky enough to buy from a local farmer, you can ask them directly what else the pig is being fed…but you have to ask the right questions b/c many farmers are happy to let consumers assume the best.
Kimberly @ The Daring Gourmet says
That’s absolutely true, Rachel. I’m one of those fortunate to have a small local farmer down the street who I know and trust.
Elsie says
As a child during WWII in the US, I remember mama collecting grease she had fried food in. It was put tin cans and was collected to be used in war uses. As we lived in Pennsylvania and were ” Pennsylvania Dutch” in ancestry, Mama rendered her own lard in a big pot one the gas stove set with a low flame. I think she must have used belly fat or a mexture of pork fats. She would grind it with a hand cranked meat grinder. The bits of meat etc drained off, she would make “Panhoss” (Spelled various ways) It was also called scrapple if it had little or no meat, or Panhoss it it had more. It was made of cornmeal. It would be chilled then sliced and eaten for breakfast fried with often a little maple syrup. Interesting, after the war, Mama started using Crisco! There was a big ad push to be modern and use it. Women were so glad to have the scarse years of the Depression and the war over and were the target of advertising to be fashionable and modern! So interesting to read your article and learn about lard. Maybe I will try to make some and probably will use my crockpot slow cooker.
Kimberly @ The Daring Gourmet says
Thanks so much for sharing these memories, Elsie. It’s a sad truth that companies will latch onto any opportunity to market their products, especially times of desperation when the target population is most vulnerable. Yes, let’s bring back the lard!
Cami Weyland says
Truly excellent tutorial! Great information and the steps are broken down very easily. Just finished my first batch of lard and I have a jar of beautifully white lard that I cannot wait to use! Thank you!
Kimberly @ The Daring Gourmet says
Thank you, Cami! I excited for your first batch, congratulations!
Anonymous says
Thanks for your quick comment. The lard tastes quite good but probably wouldn’t to for
pastry. I have lots more to to render, both kidney fat and other. I think it would do better
if it was not ground so fine. We’ll see with the next trial run. Using soda came from a very old Foxfire book dealing with local people and lore. Margarett Sharpe
Margarett Sharpe says
I rendered an electric pot full of fat (had some flecks of meat,had been ground butcher) for about five to six hours, using very lowest cooking setting Then proceeded to strain twice, once in regular and then in very fine strainer,even finer than cheese cloth.it did not harden, was smugly tan color. I put into frog, it hardened to a degree, but when taken out became more liquid.It is strong too. Can I reheat and restrain to correct? I also read if you use soda to whiten and remove strong taste you would not or should not make crackling.
Kimberly @ The Daring Gourmet says
Hi Margarett, I don’t think reheating or restraining will have any impact. The liquid consistency and color is likely due to the presence of too much meat in addition to the fat. I’ve never had to use soda to whiten kidney fat. If you’re using kidney fat the lard will generally be more white with a milder flavor (provided it’s not overcooked) while fat from any other location will usually be more yellow/light tan and will have a stronger flavor.
Kurt says
I purchased pork back fat from butcher and it has been in the fridge for 5 days, can I still render it?
Kimberly @ The Daring Gourmet says
That’s pushing it, Kurt. As long as it isn’t moldy and doesn’t smell off it’s fine. But after 5 days there more than likely will be mold – inspect the lard closely for any tiny fuzzy flecks of black. If you see any it’s time to toss the lard. In the future I recommend freezing the lard if you’re not going to use it within 2 days. It freeze well and also makes dicing it up easier.
Kurt says
Thanks advice on freezing. Given the low cost, I’m playing it safe and getting rid of it.
Thank you again.
Becky says
Thanks for your detailed instructions! I am allergic* to gluten, dairy, pork, beef, and poultry, but I can eat lamb. Can I use the same rendering technique for lamb fat? Are there different kinds of lamb fat that give different flavors like there are for pork?Be
*Allergic for me means immediate, violent digestive trouble that lasts for days. I have Celiac, and the dairy and meats are just a cruel twist of fate.
Kimberly @ The Daring Gourmet says
Hi Becky, yes, you’ll follow the same procedure. Generally, like beef, lamb fat is sourced from the visceral fat around the kidneys or inside the loin. Also like beef, the fat is called suet and is rendered into tallow, which is a harder, more solid fat than pork lard.
April says
Where do i purchase the fat?? Should i seek out a pig farm.I’m In eastern north carolina.
Thanks in advance!.
Kimberly @ The Daring Gourmet says
Hi April, any local butcher will have it. Avoid the meat section in the grocery stores and do an online search for butchers in your area. You want to ask for leaf fat/kidney fat specifically from pasture-raised pigs.
Brian Ellerby says
I grill bacon on a George Forman grill and collect the melted run off fat, is this considered to be “rendered”
Kimberly @ The Daring Gourmet says
Hi Brian, yes, bacon fat is rendered in that it has been melted and made available for cooking.
Vicky says
Thanks for the instructions. I just made a couple of pork butts (shoulder cut) into barbecued pulled pork and carnitas. I will render the fat tomorrow into lard. I’m trying to be low/no waste. In April, I rendered chicken fat into schmaltz. I used every bit of those poor chickens. I cooked bone broth, schmaltz, and the meat (of course), and then made those things into individual chicken pot pies. The schmaltz was used for roasting the vegetables, making the roux for the veloute sauce, and (with butter) making the pastry. I’ve made a lot of pie crusts, but I have to say that this was the best pie crust ever. Flakey and delicious. I can’t wait to cook with the lard. A couple years ago, I made a bunch of tamales using lard for a party I hosted (no, I’m not Hispanic, but I live in California, where EVERYONE loves Mexican food. Thanks again.
Kimberly @ The Daring Gourmet says
That’s awesome, Vicky, thanks for sharing! I haven’t yet tried chicken schmaltz for pie crust but I can imagine it was delicious, especially for those chicken pot pies.
AnitaShot says
Tonight after I cut up a 5.25lb pork loin roast I had a ton of fat and wondered if I could render the fat the way I did with my chicken. In a double boiler, on the stove for several hours. After reading the directions it was a go. With my chicken fat I always add onion (sometimes garlic too) to the pan with the fat for the flavor (instant gravy). Having never done this with pork I was not sure if I was going to use this in something sweet or savory so I omitted the onion. After 4 hours I pulled the soggy pork fat from the double boiler and tossed it in the cast iron pan I have had a recent sticking issue with. Fried up these soggy little piggy pebbles to a crisp brown, drained the fat back to the pan, salted my piggy pebbles, and yum. The 5.25lb pork loin roast resulted in a baby food jar of beautiful rendered pork fat! Yay double yay!!!. P.S. use a coffee filter to get the sediment out. Takes longer than cheesecloth but you just made what why?
Kimberly @ The Daring Gourmet says
Fantastic, Anita! It’s funny how people like us can get so excited over a jar of fat, isn’t it? :) Thanks for the feedback!
Darlene says
Thank you! I am going to do that. I can’t find decent lard anywhere. What I do find is lard filled with chemicals. I’ll continue my search. Thank you.