How to Render Lard

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Published 1972

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Use the leaf fat, backfat and fat trimmings. Caul and ruffle fats from internal organs yield lard of darker color; if you use them, cook them separately.

Remove fat, wash and chill promptly.

Cut fat into small pieces or grind it to hasten the rendering. Place in a large, heavy kettle and cook slowly, starting with a small quantity to make stirring easier. When the fat begins to melt, add more pieces, but do not fill kettle or it might boil over. Stir frequently and cook slowly to avoid sticking and scorching.

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