To Make Lard

Ingredients

• leaf fat from a bacon hog
• coarse cloth
• wire sieve
• tin basins (2-3 quarts capacity)
• new muslin

Directions

1. Cut the leaf fat into small pieces and place it in a clean iron kettle.

2. Heat over a steady, moderate fire until only scraps of meat remain.

3. Keep the heat gentle to avoid burning the lard.

4. Spread a coarse cloth in a wire sieve and strain the liquid into tin basins.

5. Squeeze out all the fat from the scraps.

6. Once the lard is cold, press a piece of new muslin on top and trim it to the edge of the pan.

7. Store in a cold place or in wooden kegs with tight covers.