Rendering Lard
Ingredients
Directions
Prepare
Cut the lard into small pieces, about 2 inches square.
Place the lard in a porcelain or agate kettle.
Render and strain
Cook the lard slowly over low heat all day.
Strain the melted lard through a cheesecloth bag.
Store
Store the rendered lard in jars or stone crocks until needed.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Leaf lard
- Its fat is the entire product, melting into the clarified cooking fat that is rendered.
The step that matters
Cook the lard slowly over low heat. Low, gentle heat melts the fat out of the tissue without scorching it or browning the proteins, which keeps the rendered lard clean-tasting and light in colour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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