Lard

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Lard is rendered from internal pork fat, intestinal and subcutaneous fat, and scraps of fat from meat. Intestinal fat is recommended to be rendered and used separately due to its specific odor. Before rendering, the raw materials should be well cleaned and washed from contaminants, blood, and pieces of meat.

Ingredients

Pork fat - 1 piece
Garlic - to taste
Spices - to taste

Step by Step guide

Step 1

The fat should be rinsed, cut into small pieces, covered with cold water, and soaked for at least 12 hours, changing the water twice.

Step 2

Then drain the water, and salt the fat at a ratio of 20 grams of salt per 1 kg of fat.

Step 3

In a pot (preferably enamel), pour in a little water just to cover the bottom, place one-third of the prepared fat in it, and put the pot on the heat. When the fat starts to melt, add the remaining fat and continue rendering, constantly stirring with a spatula to prevent the fat from burning.

Step 4

Render on low heat so that the fat melts rather than fries. When the fat is rendered and the water evaporates (steam will disappear above the pot), the remaining cracklings will brown slightly, and the rendered fat will become transparent. It should be poured into pre-prepared sterile glass jars (warmed to prevent cracking) or ceramic glazed pots. When pouring, the lard should be strained immediately through a cloth or double layer of cheesecloth.