Rendering lard is SO much easier than you would expect! I just made my first batch recently and was pleasantly surprised at a) how easy it is to make it (when using a slow-cooker) and b) how delicious it makes my roasted veggies.
One HUGE word of caution. Before going any further I want to clarify that quality is EVERYTHING in order for lard to be healthy and beneficial for you. You ONLY want to render lard (and eat ANY pork products, for that matter) if you are able to get pork fat from an organic, pastured, Weston A. Price raised pig.
Why is this such a big deal? Pigs do not eat grass, so there is no such thing as a grass-fed pig (like I originally thought…oops). Pigs are raised solely on grain which honestly isn’t great. However, that’s just what they eat. They don’t like greens, I guess.
So, if you have an animal that eats only grains, most likely they are being fed conventional GMO, Monsanto-nightmare corn, soy, wheat….etc etc. NOT GOOD AT ALL! However, those poor pigs don’t know any better. So don’t blame them. Instead, shake your head an the farmer who just wants to fatten them up for thick slices of bacon.
What SHOULD a healthy pig be eating??? Listen close. They should be eating Organic, Non-GMO grains and Grass-fed, Organic Whey. Period.
This is straight from my local farmers mouth. She is well versed in Organic farming and Weston A. Price principles and raises the healthiest pork and grass-fed, grass-finished beef on the planet. This is what she told me. Don’t settle for anything less IF you decide to eat pork and render your own whey.
Now that I got the logistics out of the way, I am excited to share with you this easy and delicious recipe for organic lard. I have been loving it in our grain-free tortillas and roasted veggies lately.
I also learned that lard is a great source of Vitamin D as well! So, find yourself some organic, pastured pig fat and render away!
~ Brenna
| Prep Time | 5 Minutes |
| Cook Time | 8-9 Hours |
| Servings |
Quarts
|
- 10-12 cups Organic, Pastured Pork Fat (Fat Back) Cut into 2 inch cubes
- 1/3 cup Spring Water
Ingredients
|
|
- Cut your pork fat into 2 inch chunks and add to your crockpot/slow-cooker.
- Add your 1/3 cup spring water to the crockpot (which will keep the fat from burning).
- Cook on low for 8 to 9 hours or until most ALL of the fat has melted. You will see little pork pieces left in the oil. That's to be expected.
- Pour your rendered lard through a fine strainer to seperate the oil from the fat pieces.
- Pour your melted lard into pint or quart jars and set on the counter to cool. (Set aside the little pork pieces you strained out if you want to make pork cracklings. Otherwise, discard the fat pieces.)
- Refrigerate your lard or store in a cool, dry place.
- To Make Pork Cracklings: Pour your little fat pieces you strained into a large skillet (cast iron works best). Cook over medium heat until the pieces crisp and lightly brown. Scoop out and cool on a plate with paper towels (to soak up any excess oil). Salt and serve with a sqeeze of lime.
Our pasture-raised hogs do indeed grass! You can check our Facebook page for videos we’ve taken. If you are buying pork from hogs raised on a rotational basis on pasture, I guarantee you they are eating grass! Just thought you might like to know.
HI Sandy! That’s great to know! I will definitely look for that on labels when I’m purchasing pork products in the future. Thanks for visiting our blog!