Lard, to Make
Ingredients
Directions
Render the fat
Melt the inner fat of the pig in a stone jar placed in a saucepan of boiling water, after removing the skin.
Let it simmer gently and pour off the melted fat from the sediment.
Transfer the melted fat into small jars or bladders for storage.
Store and preserve
Keep the jars in a cool place.
To preserve, salt the fat well and change the brine occasionally.
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
- Is the fat itself, which melts into the lard that carries flavour and richness in cooking.
- Coarse sea salt
- Preserves the rendered fat by slowing spoilage when it is salted well.
The step that matters
Pouring off the melted fat from the sediment. Leftover water and solid bits in the rendered fat can turn rancid faster, so separating the clear melted fat from the sediment helps it keep 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.
More lard recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.