Home-Rendered Lard

Rendering lard might seem like a daunting task for the uninitiated, but it’s not as foreign of a process as you might think—Sandi Smith likens it to the still-thriving practice of saving bacon drippings, only on a larger scale. If you’d like to have a hand in returning this much-maligned fat to its traditional place in the Southern kitchen, you can follow Sandi’s method for rendering snow-white lard.
Photography By Brian Kelley | March 08, 2016

Ingredients

  • Frozen leaf fat or fatback
  • Water
  • Crockpot

Preparation

Cut fat into 1-inch cubes with a sharp chef’s knife. Place in crockpot with 1 cup of water and heat on low, stirring frequently. As the fat renders, periodically remove and strain the liquid into a glass Mason jar. When all the fat is melted, strain any remaining liquid into the jar, remove the cracklins, and fry them up until they’re crispy as a snack. Since home-rendered lard contains no preservatives, store it in the fridge or freezer for the best shelf life.

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Ingredients

  • Frozen leaf fat or fatback
  • Water
  • Crockpot
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