Rendering Lard – my new bff

Why, oh why, have I never done this before? I’ve cut 10 sides of pork in the past 13 months, and never, not once, did I render lard. Stupid. I will forever and ever, from this day forward, consider the leaf lard in the pig a very valuable piece of yield. Not only is it excessively easy to harvest – lightly attached on one side around the tenderloin area – it

2 Responses

  1. [...] but it does not. It hardly half fills our average chest freezer. And that includes skin-on cuts, fat reserved for rendering, bone-in hocks, ribs, and head. It does not include the spine, leg bones, shoulder bones, or offal [...]

  2. Joe Pastrie’s version is excellent! Your first : here – is a link that went to chocolate making… you might want to revise that. Excellent info.

Leave a Reply

four + 4 =