To Render Lard

Buy unsalted pork fat from a good pork butcher. (I don’t usually bother looking for the expensive leaf lard that comes from above the kidneys; the plain has always given me excellent results.) I generally buy about 3 pounds. If you are new to lard making, you may want to experiment with smaller amounts (maybe ½ pound or ¾ pound) to get the hang of the process. With a large sharp heavy knife, cut it up into cubes no larger than ½ inch. (For this — the worst part of the process — I usually half-freeze the fat to make it easier to work with.) Place it in a Dutch oven or heavy pot over low heat, stirring frequently to make sure the pieces are not clumping together or sticking to the bottom. On my stove, in a large Dutch oven with a diameter of 12 inches, it takes about 30 minutes for 3 pounds of cubed pork fat to render most of the fat without getting dark or scorched. You may get a different timing on your first attempt; it’s something you have to get a feel for by practice. The pieces should be separated but not marooned in space, they should get partly crisp without totally shriveling up, and the rendered fat should be clear and pale. When it reaches this stage, remove the pot from the heat and let it cool slightly for a few minutes (the rendered fat is hotter than it looks). Carefully pour off the melted lard through a mesh strainer into a heatproof container (a 3-to-4-cup container if you started with 3 pounds of fat), trying to stop pouring before any of the grainy residue goes through. What you should have is unclouded, unbrowned rendered fat that will cool into pure, clear lard. Set the container aside. When it has cooled to room temperature, refrigerate, well sealed. It is what is generally meant in any of my recipes calling for home-rendered lard.