About this recipe
Try this easy way to make your own fluffy white homemade lard. It’s ideal for pastries and piadina. Also, you get some pork scratchings as a bonus.
- Total Fat 10g 13%
- Saturated Fat 3.9g 20%
- Cholesterol 9.5mg 3%
- Sodium 0mg 0%
- Vitamin D 0mcg 0%
- Potassium 0mg 0%
- Total Carbohydrate 0g 0%
- Dietary Fiber 0g 0%
- Total Sugars 0g 0%
- Protein 0g 0%
- Calcium 0mg 0%
- Iron 0mg 0%
- 1 Kg Pork Fat Leaf fat from around the kidneys This gives a more fluffy and odourless lard.
- Chop the pork fat into 1 inch cubes.
- Mince the fat in a stainless steel meat grinder. Get one here if you don’t have one. This will speed up the rendering by half the time, but it will only leave very small pork scratching. If you want good sized pork scratchings, do not mince the fat and double the rendering time.
- Add the mince and a cup of water to a pan and simmer on the lowest heat possible. Too hot and it will cook the fat, and your lard will come out yellowish and smell more of pork, which won’t be great for pastries.
- Simmer for about 4 hours with the minced fat or 8 hours for non-minced fat. You will know it is ready when it stops simmering and all of the pork scratchings are a brown colour sitting at the bottom of the pan.
- Once ready, sieve the fat using some cheese cloth into glass jar or container to cool. I used a bowl to cool as I was transferring it to a plastic sealable tub, so I can store it in the freezer for future use.
- There you have it. Really simple white fluffy lard.
Equipment used in this recipe
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