Wednesday, December 26, 2012

Rendering the Lard

Pig Fat

Do you render your own lard?

I recently found a local source for pastured pig fat. These people also sell grass fed beef, beef bones (for wonderful bone broth), also raw milk, butter, cheese, pastured pork and lots of other things. They have a drop off in town every Saturday which just happens to be the day we go to town. I'm thrilled to have finally found healthy food! I've been looking for grass fed meat and raw milk for a long time.  

Rendering your own lard is simple and healthy. I love it for baking, everything from brownies to wheat bread. All you do is chop the lard into small pieces, put it in a pot on simmer till the bits float. Strain out the bits, jar it up, and put it in the fridge.

Out of just a bit over 5 pounds of fat I got two quarts and almost a full pint. I pay $3.00 per pound of fat. It comes frozen and I keep it that way until I get ready to make the lard. It's a bit easier to chop if left a bit frozen. After chilling the lard will turn a beautiful cream color and become solid.


Now I know that there are a LOT of people who cringe at the thought of using lard for anything. I was the same way a few short years ago. I've done a lot of reading about real food and I would suggest you do the same. My favorite book on the subject is "Nourishing Traditions" by Sally Fallon. There is a wealth of good information in that book!

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