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Why I Started Rendering My Own Lard at Home

Making your own lard is actually pretty straightforward and gives you a healthier cooking fat packed with vitamin D and good fats. Start with quality pork fat from your butcher or save trimmed fat from pork cuts. Cut the fat into small cubes - smaller pieces render faster and more evenly. Choose your method: oven at 225°F, slow cooker on low, or stovetop on medium-low heat. Cook until the fat melts and the cracklings turn golden brown. This takes 1-3 hours depending on your method. Strain through cheesecloth or fine mesh to remove any solids. The result is pure, creamy white lard that's perfect for baking flaky pie crusts or frying. Store it in the fridge for months or freeze for longer storage. Way better than store-bought versions with additives. #homelard #renderingfat #traditionalcooking #Food #Cooking