From Fat to Finish: Homemade Pork Lard Made Simple

Cut the pig fat into small cubes.

Chill the fat in the freezer until firm but not frozen completely.

Transfer the fat into a medium to large heavy-bottom non-reactive pot.

Place the pot on the stove over low heat.

Stir the fat every 30 minutes as it renders over a few hours.

After 1.5 hours, check the fat and stir it.

After 3.5 to 4 hours, ladle the rendered lard into a strainer lined with cheesecloth into a heatproof container.

Leave some fat behind in the pot to continue rendering.

Let the first batch cool to room temperature and label it.

Continue rendering the remaining fat for another 30 minutes to 1 hour.

Strain the second batch of lard and label it accordingly.

Allow the lard to cool completely before covering.

Cooking Techniques

Equipment Needed