How to Render Your Own Lard AND Make Lardons!
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Cook time
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Easy but a little bit fiddly
Recipe type: Essentials
  • 1 kilo pork back or leaf fat
  1. If you haven't managed to sweet talk your butcher into grinding all that lovely fat for you, take the time to dice it as finely as possible. The smaller you get it, the more lard you'll make.
  2. Place your pork fat into your pot, cast iron skillet or casserole. Turn your element onto low (I used a diffuser as well) and wait for the magic to start happening. You'll need to keep an eye on it and give it the occasional stir. It's important you don't let the fat get too hot - if it goes dark brown, it is burnt and will taste bitter.
  3. After you start to see a good amount of rendered fat, strain this through your cheesecloth over a sieve into a glass bowl. Return the un-rendered fat to the stove top and repeat. The strained lard can be poured into glass jars and put into the fridge until you're ready to cook with it.
  4. When the fat starts to turn golden brown, you are at the end of the rendering process. It's time to make lardons! - turn the heat up to medium to allow all the remaining fat to melt. Discard this melted fat. When all you have left are delicious wee morsels of porky goodness of a medium brown colour, transfer the lardons to a large plate covered with a couple of layers of paper towel. Allow to drain and dry.
  5. Pop your lovely lardons into an airtight container in the fridge until you are ready to add them to soups, salads and veggie dishes.
It is VERY important you use fat from happy, pastured, hormone and antibiotic-free animals. Quiz your butcher on this. PLEASE.

You will also need a large pot, cast iron skillet or casserole. I used my trusty Le Creuset (again!) and a sieve and some cheesecloth.

This recipe is 100% AIP friendly
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