Rendered Pork Fat

La Graisse

Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

The term la graisse refers to the rendered fat of ducks, geese, and pigs. Pork fat or lard is used in cooking and for storing confits, rillettes, pâtés, and stuffed goose necks. It takes longer to render pork fat than the fat of a goose or duck, but the same basic principles are employed. One difference: with the pork, sometimes a cheesecloth bag of cinnamon sticks, whole cloves, garlic, and pieces of nutmeg is added for flavor.