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How to render perfect Lard

Arthur Huxley - 15-02-2019


500g Free Pasture pure Pork Fat

1/2 Cup x Cold water


With a sharp knife trim any remaining meat or blood spots from the Pork Fat.

Dice into approx 3cm squares and place in a thick based pan or pot. Add the cold water and simmer over a low heat for 45 minutes, stirring occasionally to prevent sticking, until the water has evaporated and the fat has started to melt.

You will see little bits of the browned fat coming to the surface - "crackling" - continue to gently stir then strain the melted fat through 100% cheese cloth - taking care to preserve the little bits of "crackling" for later snacks and pour into a glass jar or container.

Note: Take care the pork fat does not splatter on you when straining.

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