Monday, June 22, 2009

Golden Lard

Ever made lard? Its really not that hard....I only had a little bit of pork fat to render this small amount of lard, but it's golden and wonderful. Cut pork fat into tiny pieces place in baking dish and bake at low heat about 225 F for a long long time....about 12-24 hours. Drain fat into strainer over jar. Some people use the pork cracklins on salads or in pan wilted greens like kale, chard or spinach. Let fat become solid at room temp or in the fridge.
Use lard in the traditional baking of pie crusts or pastries. Use it as a heat stable fat for frying.


Molly said...

Did you get fatback from the Amish farmers?

Elizabeth said...

Yeah it was just a big piece of it that I cut off of a pork roast we got. He sells fat, and already made lard, but it's surprisingly pricey. Most farmers/butchers just throw it out, but I think they realize the value of it out here.

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