Lard, to Make
Ingredients
Directions
Render the lard
Melt the inner fat of the pig by placing it in a stone jar.
Put the stone jar in a saucepan of boiling water, removing the skin beforehand.
Let it simmer gently until melted, then pour it carefully from the sediment.
Store and preserve
Store the melted lard in small jars or bladders in a cool place.
To preserve, salt it well and change the brine occasionally.
When ready to use, wash and wipe it for making paste.
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
- Inner fat of the pig
- Supplies the fat that melts into lard, providing richness and workable texture for pastry and cooking.
- Coarse sea salt
- Preserves the rendered fat by drawing out moisture and inhibiting spoilage during storage.
The step that matters
Pour off the lard carefully from the sediment. Fat melted with water and tissue leaves sediment at the bottom. Pouring gently keeps these solids out, which helps the lard stay clear and store longer.
“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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