first, i assume you get pork FAT from the butcher, yes? second most likely your problem is you’re not straining meticulously and multiple times. I run it through my filter 2-3 times, moving the filter fabric so it’s fresh fabric every time the liquid fat runs through. But read my full directions here: https://soulyrested.com/complete-guide-to-rendering-lard/ Hope that helps!

I get pork lard from the butcher. I melt it down, strain it and reform it, but it’s gritty and kind sticks in your mouth? What have I done wrong and how can I do this whole process at home?

Leaf lard is ideal, but I’ve used both back fat lard and leaf lard, the flavor is just a tad stronger when you use the back lard.

BTW – I enjoy how you write to us! Thank you for sharing and inspiring us!

sadly all the “lard” I’ve ever seen at a grocery store is one you want to stay far away from. It would be wonderful if someday grocery stores start selling this healthy fat! For now the only way I personally know to source true lard is from a pig farmer or butcher directly. Maybe you have some local facebook groups that could help you find a source?

Nice to meet you, fellow lover of the healthy fats. 🙂

Obviously, I strongly disagree, as a pig farmer who has seen great healthy benefits over the past almost decade of using lard as my primary fat in the kitchen. I’m assuming you have religious reasons for feeling this way?