Lard

Lard has a rich-mellow flavor that is like nothing else. Fatback is taken from the belly or back of the pig and is not smoked or cured. The fat around the kidneys is considered the choicest. (Have your butcher cut the fatback into chunks or grind it.) A couple of things to keep in mind when rendering lard: Don’t prepare more than one batch at a time because the hot fat is volatile, while the slow process of rendering the pork is delicate and should be done with care. Never leave the