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!
- Buy a package of lard from Reliant Farm.
- Cut lard up into the smallest pieces possible – 1/2 inch cubes would suffice.
- Throw it into your crockpot with 1/4 cup water. This will prevent it from sticking to the bottom of the pot.
- Set crock pot on high.
- Don’t leave your house for the day! Sorry, stay close by because a pot of boiling oil makes even me nervous.
- Watch for the fat to melt and the cracklings (bits of meat and other non-fat stuff) to come to the top.
- When the cracklings start to turn brown and then sink, it should be ready.
- 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.
- 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.
- Store in the refrigerator.
- Use for pie crusts, biscuits, fried potatoes, eggs, sautéed veggies, etc.