How To Render Lard (and why you should use it)
Rendering lard couldn't be easier and the result is a beautifully white and clean lard you can use for your cooking and baking needs!
NOTE: Use this same method for beef tallow and other animal fats.
Kimberly Killebrew, www.daringgourmet.com
Leaf lard or fatback
(depending on what you're using it for - see blog post for description), diced as finely as you can (dice it while frozen)
NOTE: Use only fat from pasture-raised pigs only (see Word of Caution section in blog post)
NOTE: Use this same method for beef tallow and other animal fats
See step-by-step pictures in blog post for a detailed description on how to render the lard (3 methods: Stovetop, Oven and Slow Cooker) along with troubleshooting and storage tips.
Recipe, images and content © The Daring Gourmet | www.DaringGourmet.com