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    Peak to Plate » Pork

    Homemade Pork Lard (Rendered Pork Fat)

    Published: May 21, 2021 · Modified: Apr 5, 2022 by Annie Weisz · This post may contain affiliate links.

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    In recent years, I've started really enjoying cooking with pork lard. I almost always use it when cooking wild game. We stopped grinding fat into our meat in order to have more versatility with it. I don't want to be "locked in" to a certain percentage of fat in the meat. Instead, I switch up how much fat I cook it in. I find that a wild game breakfast sausage cooked in a good amount of lard tastes just the same as if you ground the fat into the meat.

    pork lard on spoon
    pork fat cut into cubes

    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 one.

    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.

    leaf fat on wood cutting board

    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.

    pot on stove on low heat
    pork cracklins in pot
    cheesecloth over jar with lard
    liquid pork lard in jars

    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.

    pork fat rendering into lard
    This is after about 2 hours of rendering. You can begin to remove the lard at this point.

    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 biscuits and gravy, smashburgers, and Philly cheesesteaks. Happy cooking!

    pork lard on spoon with jars in background.
    pork lard on spoon with jars in background.

    Homemade Pork Lard (Rendered Pork Fat)

    Annie Weisz
    100% pure pork lard made from leaf fat. A great fat to use for cooking wild game!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 8 hours hrs
    Course Ingredient
    Cuisine American
    Servings 3 lb
    Calories 5455 kcal
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 5455kcalFat: 605gSaturated Fat: 237gPolyunsaturated Fat: 68gMonounsaturated Fat: 273gCholesterol: 575mg
    Nutrition Information Disclosure
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate

    Uses for lard:

    Venison Philly Cheesesteak
    Venison Philly Cheesesteak
    Venison Burger Sliders
    Venison Smashburger Sliders
    Venison Biscuits and Gravy
    Venison Biscuits and Gravy
    Mole Rubbed Venison Eye of Round
    Mole Rubbed Venison Eye of Round

    More Recipes:

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      Homemade Bacon
    • smoked trout BLT sandwich on plate with outdoor background.
      Smoked Trout BLT Sandwich
    • pork belly ramen in bowl with chopsticks.
      Gochujang Pork Belly Ramen

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    Reader Interactions

    Comments

    1. Anthony says

      December 24, 2022 at 9:58 pm

      5 stars
      Cool thanks!
      Wonderful for pie dough for chieche

      Reply
      • Annie Weisz says

        December 27, 2022 at 2:31 pm

        Awesome! It does make great pie dough!

        Reply
    2. Anthony says

      December 24, 2022 at 9:57 pm

      5 stars
      Cool thanks!

      Reply

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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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