Making pork lard is a simple yet rewarding process that begins with sourcing high-quality pork fat. The fat is then slowly rendered down over low heat, a method that allows it to melt away from any remaining meat or connective tissue, resulting in a pure, clean, and versatile cooking fat. Once cooled, the lard solidifies into a smooth, white substance, perfect for cooking, baking, or frying, adding a rich depth of flavor to dishes.
What is lard?
Lard is another term for rendered pork fat. It's made by heating pork fat at a very low temperature until the fat has liquified. The liquid is then strained and left to cool into a solid state.
It can be used for baking or cooking but lard is my favorite fat to cook wild game in because it doesn't overpower the flavor of the meat but is great for browning meat and adding some richness.
There are a lot of types of commercial lard out there, most of which contain preservatives. If you're not able to make your own, I suggest using a 100% pork fat product like this Fatworks lard.
What type of fat do you use to make lard?
I used the fat that runs along the inside of the loin, called leaf fat. If you're looking to make lard with less "piggy" taste, this is the fat you should use. You can also use pork back fat which is exactly what it sounds like - the fat that runs along the back of the pig.
Either type will work to make lard for meat cooking purposes but leaf lard is prized for its use in baked goods. Leaf fat produces a smoother lard with less pig flavor.
How much lard do you get per pound of fat?
I'm a bit of a nerd and I love a good food science calculation. I was very curious to see how much rendered fat comes out of raw fat. I started with 4.75 lb of raw fat and ended up with 3.5 lb of lard and 14 oz of cracklins.
Assuming a 5% loss of lard to cheese cloth, paper towels, cracklins, etc. that means my fat was probably somewhere between 75-80% pure fat. This means you should get about 12 oz of lard per pound of fat which is a little less than what fits in a pint-sized jar.
The rest of the fat (20% or so) is actually protein and water. The cracklins are the leftover protein matrix that holds the fat together.
Processing fat into lard:
When it comes to rendering fat, the more surface area you have, the faster it will render. This means the smaller your pieces of fat are, the better. You can either cut the fat or grind it. Grinding it will ensure a much faster rendering process but cleaning out your grinder after running 100% fat through it can be a bit of a pain.
Once the fat is cut or ground into your desired size, it's time to heat it up. Add the fat to a large stockpot and turn on the heat as low as it goes. The lower you have the heat, the less chance of having "piggy" flavor in the lard.
The fat will start to render pretty quickly after the pot starts heating up. But, don't be tempted to remove any of the lard until all of the fat appears to be "cooked."
Removing lard before the fat reaches a certain temperature could risk contamination of your lard with unwanted bacteria. Sure, you won't be eating it raw (I hope) and it will get cooked later but better safe than sorry.
Once you are ready to remove the rendered lard from the pot, line a small mesh strainer with cheesecloth and pour the lard over the cheesecloth into a glass jar. Place the lid on the jar and let it cool at room temperature. Place cooled jars in the freezer to keep them fresh.
Once you've opened a jar, you can store it in the fridge. You can use lard for cooking so many things! Some of my favorites are venison breakfast sausage, biscuits and gravy, smashburgers, and Philly cheesesteaks. Happy cooking!
FAQ's:
Yes! Freezing lard actually extends the shelf life. Due to its low moisture content, it won't get freezer-burned. If you make a large batch of lard, the freezer is a great place to store it to keep it fresh.
Lard lasts for up to a year in the fridge. You can also freeze it to extend the shelf life even further.
Both lard and bacon grease come from pork fat but have different qualities. Lard is pure rendered pork fat that can come from either leaf fat (from the abdominal cavity) or fat back (from the back of the pig) while bacon grease comes from cooking cured and smoked pork belly. Bacon grease has a smoky flavor while lard is more neutral. Bacon grease from homemade smoked bacon is even better than from store-bought bacon!
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, and Pinterest!
Thank you!
Annie
Recipe:
📖 Recipe
Homemade Pork Lard (Rendered Pork Fat)
Equipment
- large stock pot
- cheesecloth
- small mesh strainer
- glass jars with lids
Ingredients
- 4 lb pork leaf fat
Instructions
- Cut the pork leaf fat into small pieces, 1" cubes or smaller. You can also grind the fat to speed up the rendering process. The smaller the pieces, the faster the process will be.
Stovetop Instructions:
- Add fat to a large stockpot. Turn the stove on to very low heat.
- Fat will start rendering as soon as the pot has heated up but will take quite a while to completely render. The time it takes to render depends on how low or high your heat is. But, the lower the heat, the less chance of a "piggy" taste in the lard.
- Don't remove any of the rendered lard until all the fat appears to be cooked. If the remaining fat hasn't reached a safe temperature and you remove some of the lard, you could contaminate the lard with unwanted bacteria. But, you can start removing some of the lard before it is completely rendered.
- Removing some of the lard early on will give you that perfect snow white lard. Once you get to the end of the rendering process, you may have some more brown-colored lard. This is ok and will still be good for cooking but will have a stronger flavor.
Crockpot Instructions:
- Add cut or ground pork fat to crockpot and secure with lid. Turn crockpot on to low heat.
- Allow fat to render for 4-5 hours, stirring every hour or so. Don't remove any of the lard until all the fat appears to be cooked. Follow processing instructions below.
Processing/Storing Instructions:
- When you are ready to remove some or all of the rendered lard, place a small mesh strainer over a glass jar and line it with cheesecloth. Pour lard over cheesecloth and into the jar. Place lid on jar and allow to cool at room temperature.
- Once the fat has completely rendered, you will have "cracklins" left. You can add salt to these and eat as a snack or you can save them but they are best eaten right away if you so choose.
- Place jars in the freezer once they are completely cooled for optimal freshness. Once you are ready to open and use a jar, you can store it in the fridge.
- 4 lb of fat will yield approximately 3.5 pint-sized jars of lard. The amount of time varies widely depending on how big or small the pieces of fat are and how low or high your heat is.
David says
Followed this recipe closely and the results were great. Clear white lard with left over cracklins which taste delicious with a dash of salt and will be a valuable addition to various Asian stir-fries.
Annie Weisz says
I'm so glad the lard recipe worked well for you, David! That sounds like a great use for the cracklins!
Joanna Patterson says
Lard, lard, wonderful lard! (In Spanish it's manteca.) Only three generations or so ago, rendering the lard was the most time-consuming part of hog killing and processing. It had to be done low and slow to avoid browning, for lard must be snow white. And the wonderful cracklings that were left from the rendering, great for crackling cornbread, or just for snacking.
Linda M says
Just did this with the bits from pork belly (precooked) -
too much fat to eat -even fried; so it is now in the fridge
in a jar - about 1/2 cup. Still cooked about 3 hours on low before
I strained.
Annie Weisz says
That's awesome! What a great way to use what you have!
Dan says
Hi Annie,
I'm a bit confused by your directions:
3) Don't remove any of the rendered lard until all the fat appears to be cooked. If the remaining fat hasn't reached a safe temperature and you remove some of the lard, you could contaminate the lard with unwanted bacteria. But, you can start removing some of the lard before it is completely rendered.
4) Removing some of the lard early on will give you that perfect snow white lard.
On one hand you say don't remove any of the rendered lard, but then you turn right around and appear to say you can and that doing so will give you that snow white lard.
Huh? I'm confused. Is it safe to remove it before it's fully rendered or am I missing something?
Annie Weisz says
Hi Dan! I can see how that is a little confusing. You want all of the fat to have reached a safe temperature before removing any of the lard. But, if you wait until you've squeezed every last bit of lard out of the fat pieces, your lard may be a little on the brown side. Essentially, you should remove a little at a time, but don't start removing it as soon as you see it rendering because likely the insides of the fat pieces are still raw. This is more likely to happen if the fat pieces are larger and less likely to happen if you use ground fat. I hope that clears it up for you!
Jannette B says
Thanks, I like how you explained everything. Also very helpful you added the crock pot, slow cooker version....jannette
Annie Weisz says
Thank you so much Jannette! I love the crock pot method too!
Mary Jo says
Can you pour rendered fat into a food safe plastic pale?
Annie Weisz says
Hi Mary Jo! You should be able to put rendered fat into a food-safe plastic pail. But, I would wait until it has cooled down a bit so it doesn't melt the container.
Anita says
I tried making lard with this but for some reason 1/4 of my pig fat doesn't solidify but stays liquid at the bottom. What causes this or what is the liquid part? Anything I can do about it?
Annie Weisz says
Hi Anita! Some pork fat renders into an oil that stays liquid at room temp, depending on where the fat came from and the pig's diet. One thing to double-check though - are you sure the liquid is fat and not water? If it's water, it will separate clearly and stay liquid even in the fridge. If it's fat, it should firm up when chilled. If needed, you can gently reheat and strain again to remove any water or impurities. The liquid fat is still great for frying or roasting.
Kathryn says
This will be my first time attempting this! Is there a particular temperature the pork fat needs to reach that should be measured? Or just when it is all melted?
Annie Weisz says
Hi Kathryn! Pork fat begins to render at around 130-135 degrees F but you shouldn't need to take the temperature. Just make sure all the lard has been rendered and there are no raw looking pieces of fat left. Good luck!
Anthony says
Cool thanks!
Wonderful for pie dough for chieche
Annie Weisz says
Awesome! It does make great pie dough!
Anthony says
Cool thanks!
Gladys says
I'm 86 years old. Grew up on pork lard. Have been making it myself for the past several years. I use it for flavor in soups etc. I have never used it for pastry products. But might just give it a try. Thanks so much.
Annie Weisz says
I can confirm, this lard makes excellent pie crust!