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Lard Facts

Types of Lard
Leaf Lard: The highest grade of lard, from fat around the kidneys. Produces delicate, pure, snow-white lard. Can be used for any cooking but is prized for pastries.

Regular Lard: From the fat around the muscles. Renders into a wonderful lard for any type of cooking. Produces cracklings which are bits of fried meat that can be used in recipes or salted to make bacon bits.

About Lard
Unlike hydrogenated store bought lard, home rendered lard is a monounsaturated fat, comparable to olive oil. Since our hogs are raised year round outside, enjoying our woods and pastures, they also pack in additional omega 3’s and vitamins D, E, & A.

Home rendered lard is soft/semi liquidy at room temperature but can be kept in the fridge or freezer to harden. It has a very high smoke point, cooks at an even heat, and will bring out the wonderful flavor of your foods.

Lard can be substituted for any cooking oil, using 3/4 the amount called for.  We love to use it in our breads, pastries, cakes, and for frying and sautéing.

 Home Rendering Lard
Rendering lard is as simple as MELT (use a large pot or roaster on low), STRAIN (use a colander and cheesecloth to allow liquid lard to drip through), and STORE (lard can be stored in containers or jars to be frozen or refrigerated).  1 lb unrendered lard = ~ 2 cup lard

The following links are to our photo tutorials on rendering lard:
Rendering a small batch of lard
Rendering a large batch of lard

More Info
For more info on the home rendered lard and its health benefits, see the following sites:

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