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Making Lard

Submitted by: suzanne-mcminn on September 2, 2011
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Making Lard

A few weeks ago, I got this pig fat from our butcher.

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I know. Isn’t it beautiful?!

The pig fat was free. Here is a sometimes little known fact. You can get lard for free, as long as you’re willing to make it. You don’t even …

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A few weeks ago, I got this pig fat from our butcher.


I know. Isn’t it beautiful?!

The pig fat was free. Here is a sometimes little known fact. You can get lard for free, as long as you’re willing to make it. You don’t even need a pig! Which, WOW, makes it so much easier!

We have a pig, but he is still a part of this earthly realm and will be for awhile yet, so when I wanted to do a lard-making demonstration for the CITR Party on the Farm, I called the butcher and said, “I need some pig fat.”

Most people these days don’t make their own lard. They just want the meat, baby. Not that fat stuff. The butcher has to dispose of it. You’re a helper! Be a helper! Butchers love it when people call and say, “Can I take some pig fat off your hands?”

I asked the butcher how much he’d charge me for some pig fat.

He said, “A smile.”

See? Butchers, they’re nice people, too!

If you can’t be at the CITR Party on the Farm this year, I’ve got a lard-making tutorial with lots of photos here and you can find the handy printable on Farm Bell Recipes here:
How to Render Lard.

That’s some good pie crust makin’s, I’m tellin’ ya!

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Comments

2 comments | RSS feed for comments of this post

  1. 9-2
    6:30
    am

    I hope you all have a wonderful time this weekend! I may do a little lard rendering this weekend, just to be a part of things, lol. Thanks for all you do, Suzanne! Take lots of pictures, please, Angela and Cindy!

  2. 9-2
    7:20
    am

    Yes, just ask. Some butchers might not do this, but some will. I asked mine for 20 lbs. and got 40 lbs., already ground, and it was free. It came in heavyweight 10 lb. bags, so I stored it in the fridge until I could get it all done. I used my big slow cooker. I followed Suzanne’s directions and it was so easy. I’m surprised more people don’t render lard. Caution: watch your temperature when cooking. I got in a hurry, turned the temp up, and almost ruined a batch. Won’t do that again.

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