Rendering Lard

Did you know that lard is actually classified as a monosaturated fat? It’s also high in Vitamin D. But not any old package o’ lard will do. Nope. It has to be from pasture-raised pigs to truly benefit from this new (old) health food. Our lard is one of the most economical cuts on our price list. And it’s so versatile, too! What other ingredient tastes just as good in fried potatoes as it does in cherry pie?

Here’s how you can render your own snow-white lard at home – and then start cooking the old-fashioned way!


  1. Buy a package of lard from Reliant Farm.
  2. Cut lard up into the smallest pieces possible – 1/2 inch cubes would suffice.
  3. Throw it into your crockpot with 1/4 cup water. This will prevent it from sticking to the bottom of the pot.
  4. Set crock pot on high.
  5. Don’t leave your house for the day! Sorry, stay close by because a pot of boiling oil makes even me nervous.
  6. Watch for the fat to melt and the cracklings (bits of meat and other non-fat stuff) to come to the top.
  7. When the cracklings start to turn brown and then sink, it should be ready.
  8. Watch out when you lift the lid – the liquid may pop on you. You may want to turn it off for a little bit before the next step.
  9. CAREFULLY filter out cracklings with a metal strainer lined with a paper towel. (This will ensure you get a pure white lard.) I like to filter it into something not-too-tall with a wide opening like a wide-mouth jar or even a small baking dish with a lid. I hate trying to dig into the lard at the bottom of a jar with a spoon that’s too short.
  10. Store in the refrigerator.
  11. Use for pie crusts, biscuits, fried potatoes, eggs, sautéed veggies, etc.


Pork Chops with Herb-Mustard Butter

New pork chops are coming this week in time for the Saturday market! Here is one of our family’s favorite pork chop recipes from Southern Living. It only takes about 20 minutes start to finish and serves 4.  I like to pair it with buttered noodles or mashed potatoes and broccoli or green beans.


Pork Chops with Herb-Mustard Butter


4 bone-in pork chops (3/4-1″ thick)

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup butter, softened

1/4 cup chopped fresh parsley

2 tablespoons honey mustard

1 teaspoon chopped fresh sage



1.  Sprinkle chops evenly with salt and pepper, and place on a wire rack in an aluminum foil-lined pan.


2.  Stir together butter and next 3 ingredients in a small bowl until blended. Top each chop with 1 rounded Tbsp. butter mixture.

3.  Broil 5 inches from heat 8 to 10 minutes or until meat thermometer inserted into thickest portion registers 155 degrees.