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« Pork with garlic? | Main | Oops, I did it again »



yummm, lard, i want to try samosas or empanadas fried in lard... i love homemade beer, we have a friend here in AR that makes their own beer, it's so good, but it left me extra hungover the next day :)


We've done the oven rendering before -- with a toddler, I found it easier to throw it in there and walk away for a few hours -- but not the microwave. I've also read about boiling it on the stovetop. Whatever way, man oh man does it make tasty pie crust!


For anyone interested I'm pretty sure most butchers have extra pig fat lying around...

It is the busy time of year! May and June are always craziest for me. These days I have multiple things each weekend, I have no idea how I manage to get the garden in and clean the chicken coop every year. Never mind all those other animals you have!


Jessie, do you need to process the jars? Or just put on the lids and close them up? And can it be stored at room temperature?

martha in mobile

We get beef fat from the grocery store and then render it overnight in a crockpot (in the garage). The whole place smells like "What-A-Burger." Ick. My husband uses it to make suet for the wild birds.


Try FSM as I did last year. It's environmentally friendly and does not take much work, just time:
This one has a lot of great info in it.


This one is a really long thread


This thread is about certain type of fleece but has FSV pictures click the underlined links they are not blue so just look for the underlines



I have a black and white photo taken when I was perhaps not quite three years old...me staring in wonder at a huge black cauldron on a wood fire. In that cauldron was pig fat, being rendered down to lard. Every so often an uncle or great uncle would sieve out some cracklings and when they had cooled enough, pass them out to the waiting children (my older cousins, mostly. I refused to eat cracklings). In the late afternoon, Uncle Henry Gieseking would make sausage...about a ton of it, trying out seasoning with ground pork in a skillet on the scary old kerosene range until he was happy, then copying the proportions for the whole huge batch. By the time we kids went to bed, the kitchen was festooned with casings full of sausage. I'm glad people still do things like this, even if the proportions and the methods have changed a bit. (big smile!)


I grew up on lard. My maternal Hungarian grandmother used lard for everything. I didn't know that anything else could be used to fry in until I was in my late teens. But it's sooooo good in pie crusts. If I actually started using it now, my husband would throw a fit. Maybe I'll make it by asking the butcher if he has any extra pig fat. Unfortunately, or fortunately in this case, my husband lost his sense of smell so unless he comes into the kitchen to see he won't know what I'm making. But you brought back great memories. And your goats are a hoot. They remind me of our chickens who come to the back door if they're hungry for a treat.


I'm loving how many people were raised eating lard. (And that was before the "obesity epidemic.")
As for the goats, they are kind of a hoot, kind of a groan, depending on the day. But I forgot to mention in my post that when we propped the storm door open so we could bring many boxes of pork into the kitchen, two hens and a rooster followed us in. They know where the treats are. :-)


Homemade Lard! I love it. It sounds like it might not be too hard, but if you have any extra? I think it is the best in piecrust and it is rhubarb season.
I agree with you about the joy of a home processed raw fleece, but there is something nice about those snack sized home-dyed commercial rovings. I think of it as "take out" for my fiber obsession. I'm off to check those out!


Oh, yeah, that job thing sure gets in the way. I did not know those lard vs. butter facts. Must add "make lard" to my to-do list.


I've rendered chicken fat to make dish soap and soft soap for a pump dispenser, pig fat to make lard and lard-lye bar soap, and bear fat for the most ethereal pie crusts. Never was happy with the deer fat lard -- too variable. Always did it on the wood stove when making other things, the whole passive/extra heat method. Used potato peels to remove the animal/cracklings flavor after rendering. Sure do miss farm life...

Been playing with coconut oil lately, making a coconut-curry-cumin roux. It's one of the few fats DH can still have. Prefer lard!


Uh oh, Jessie. My roommate will kill me if I start making lard in the house, but I'm so tempted now. It's the thought of lard piecrust that's getting me.

Also, re: work, I say we devote the entirety of one issue to food and drink, with maybe a little yarn thrown in for good measure :)


All this talk about pie crusts and not one person mentions the guns on your assistant! WTF!!!

Erin N.

In think thisnmay be the best blog post in of the internet. Lard. Goats. Beer. Yarn. For what more could one ask?


Lard is the only thing I use for pie crusts, but I must admit that I go to the grocery store. (Brand: Tenderflake.)

I plan on attempting to make soap some time (preferably before my stock of my favourite, discontinued soap gets too low), and I think some of the recipes for that call for lard too. I need to source the lye.


Oh, and the goats are just coming to say they love you. :)

Liza Perrin

Just ate your rhubarb pie with homemade lard crust! DELICIOUS!!!


A day of food, wine and yarn? I'm in.


Thanks for noticing. I'm kind of partial to them myself!


What can I say? I'm living the dream. :-)


If you can find a butcher, you might have some luck. But I hear pastured or at least farm raised pigs have better lard than factory raised. And more of it, at least in our case!


Thank you. Your timing was impeccable!


Your house must smell like a dream! Cooking porkfat, fresh sheepswool and brewing beer! I am salivating.
(I WILL NOT mention the buff hubby working in the kitchen in that list...I WILL NOT....:))
Great post. The colours of your fibre is delicious. I would rather spin DOC than SNEEZY, I think.


I grew up in the anti-lard camp, and I only had my first (that I knew of) lard piecrust maybe two years ago. IT WAS LOVE AT FIRST BITE. And yours would be clean and organic and beautiful and real. I too have the question about storage. Does it go rancid, do you maybe freeze it, or can it just sit at room temp?

lynne s of oz

Holy cow, DH is looking good! Look at those muscles 8-D
I read the same lardy article and found lard, 100% pig fat, in the local supermarket, right next to the beef dripping :-) It has a very different texture to pretty much any other sort of stuff I've ever used, including duck fat (mmm, potatoes in duck fat... drool)


I definitely want to know how sealed lard keeps too. At my house, we keep large emergency food stores, buying staples in half year quantities. Keeping fats, even oils, long term is always a problem without a cold room.


I always knew lard would turn out to be good for you. My great-grandfather was a butcher and cattle-dealer and lived to be 95: would have lived longer if his wife hadn't died. He must have eaten enough fat to stop a train. My great-granny had many children and always had wet-nurses, had no time for women who disapproved: I often think how happy someone must have been to get a job as a cattle-dealer's wet-nurse, all the beef and fat and cream she could eat :)

I had pork pies last Xmas made with Italian lard, just bliss. The pastry was better than the filling.

I hope you don't throw away the cracklings.


Growing up, my mom always saved bacon grease in the same way. After she made bacon, she strained through a cheesecloth into a jar and voila. Extra flavoring for foods. Very yum.

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