It’s about time the fat myth got busted.
Now since all these fabulous sources say it’s true, now we can believe modern medicine… Right? Well, animal fats have never been bad for you, regardless of what Time and the WSJ tell you. But now since it is “officially” busted, it’s time to return to those once forgotten, good-tasting fats. Let’s celebrate with making LARD!
What is Lard?
Lard is what you get from pig back fat once it is rendered by cooking it down to excrete the fat into a liquid form. Once it cools it returns back to it’s solid form.
The first thing you need is pig back fat. You can get this at your local butcher shop or if you order a pig from a farmer you can request it from the butcher to be put in a sack for later use. You can freeze the back fat and then unfreeze it and render it.
Lard is extremely good for cooking at high temperatures and deep frying. Get rid of the Crisco for the good of your health and replace it with high quality animal fat!
- Put the slow cooker outside! Lard can have an unappealing smell when it’s rendering, not to mention during the summer it makes your house really hot, so put it out on the porch and let it cook out there.
- I normally pour the rendered lard into a bread pan. After it cools in the refrigerator I run hot water over the back until the lard falls out and cut it into smaller squares. I then wrap it in cling wrap and put it in the freezer. It keeps in the freezer almost indefinitely, which is where I keep it when I’m storing it.
- Burned lard is not appealing at all, so make sure it doesn’t burn when rendering.
- Be prepared to get greasy, lard making is not a clean activity.
- We leave the lard that we are currently using for cooking on the countertop for all cooking purposes. If lard is rendered properly it should not spoil at room temperature. It usually takes us 1-2 weeks for us to go through one of our small blocks of lard for everyday cooking.
- (Back Fat Lard) It’s great for frying your morning eggs, greasing pans, deep frying, and roasting things.
- (Leaf Lard) Perfect for pastry cooking, it’s what people used before nasty Crisco was invented.