The last time we purchased a side of pork from a local farmer, we asked him for some of the fat so that we could render lard. It’s been sitting in my freezer.
After reading Long Way on a Little by Shannon Hayes and getting reacquainted with The Foxfire Book, I knew it was time to pull the fat out of the freezer and render lard. (Tallow from beef fat is rendered the same way).
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Here’s what The Foxfire Book has to say in the chapter “Recipes for Hog”:
The fat is cut up into pieces about the size of hens’ eggs and put in a pot containing just enough water to keep it from sticking to the sides when cooked. The pot is then placed over a fire, and the fat is allowed to cook slowly. It is stirred often. By evening, the grease will have boiled out, the water evaporated, and the hard residue called “cracklin’s” will have fallen to the bottom. The grease is poured into containers, allowed to harden, and is used all winter for cooking. The cracklin’s are saved for bread.
As the fat melted I strained it through a coffee filter into a canning jar. When cool it turned white and hardened into lard. Yes!
But bread with cracklin’s? I’ll have to figure that one out.
Do you buy meat from a local farm? Do you ask for the fat or offal?