Comments on: Complete Guide to Pork Lard

By: Carol Warnock

Carol Warnock — Thu, 02 Jan 2025 00:44:22 +0000

I order my pork from a family friend who does his own butchering - he even had to take a test. I know he uses some of the fat for sausage. I am going to ask for the extra fat from my pig - didn’t even know it was a thing. Great article

By: Michelle

Michelle — Mon, 14 Oct 2024 12:41:39 +0000

In reply to Penny.

hmmmm i’ve never used this method for rendering and i don’t add any water when i render, so i don’t know. I can tell you the only time mine didn’t solidify I was able to determine that one of my pans had not been cleaned well before my daughter started so for me my problem was that things weren’t sterile/throughly clean. While you can re-render the fat, I’m sorry I have a hunch it isn’t going to solidify for you the second time if it didn’t the first 🙁 Sorry that I don’t know a solution.

By: Penny

Penny — Mon, 14 Oct 2024 03:35:46 +0000

I made a big batch of lard from back fat of two heritage Pigs, in my oven in my water bath canner. I used 1/3 cup of water then added the ground fat.
I stirred & checked in a 200° oven for about 8 -10 hrs. There were brown bits on the bottom.
I put thru a strainer then they cheesecloth & into pint jars.
The bits are soft & jelly. None of the ǰars are solid, all are runny. Runny like dinner gravy.
What did I do wrong? Do I need toʻ cook it more? Can you pour out the jars & render the same lard more?

By: Michelle

Michelle — Sun, 08 Sep 2024 17:11:58 +0000

In reply to Ajay Thera. so glad it was helpful!

By: Ajay Thera

Ajay Thera — Sun, 08 Sep 2024 12:36:42 +0000

I absolutely loved reading this post! It’s so informative and brings back memories of how my family used to utilize every part of the pig on our farm. The breakdown of the different types of pork lard and how to use each one is incredibly helpful, especially for someone like me who’s always looking for ways to make traditional cooking methods healthier and more sustainable. I can’t wait to try out some of these tips in my kitchen, especially with caul fat! Thanks for sharing such valuable knowledge and making it so easy to follow.

By: Michelle

Michelle — Mon, 25 Sep 2023 03:44:35 +0000

In reply to Susan. honestly no, I don't know of one... maybe I need to convince my agent that I should write one! :)

By: Susan

Susan — Sun, 24 Sep 2023 19:10:25 +0000

Michelle can you recommend a cookbook for lard?

By: Michelle

Michelle — Sun, 26 Mar 2023 22:57:24 +0000

In reply to C V Horie. I have not experimented with the jowls yet, but I'm told it's very much like bacon.

By: C V Horie

C V Horie — Sun, 26 Mar 2023 06:26:07 +0000

I am making guanciale, made from pig cheek.
This fat is supposed to be different from back fat.
Have you noticed the difference and what are the underlying anatomical differences?