Saindoux

Lard

Lard is simple to make at home where it is easy to improve its flavour further, if you wish, by adding some Provençal herbs. Rosemary or thyme give an extra dimension to this pure pork fat, which is the main cooking medium of upland central France, notably the Auvergne.

Method

Cut about 1 kg(2 lb) of hard white pork fat into even-sized pieces. Place in a pan with a wineglass of cold water and gradually bring to the boil, stirring now and again.

Add a sprig or two of rosemary or thyme, or a little herbes de Provence and cook over moderate heat until the fat is totally liquid.

Cool slightly and then strain through a muslin-lined metal sieve into mugs or bowls. Leave to set, and then cover and store in a very cold place or the refrigerator until needed for cooking.

In the south of France the small crisp pieces of skin and harder fat are used to make a fougasse.

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