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Rendered lard is a tasty and traditional cooking fat. Whether you’re frying up eggs or roasting vegetables, lard is a higher temperature cooking fat and adds flavor to a variety of dishes. The key to rendering lard is to be patient and cook at a lower temperature to achieve that savory flavor.
- 2 lbs pork fat from pasture-raised pigs
- 1/4 cup water
- Chop the fat into 1/2-inch cubes. For easier chopping, place the fat in the freezer for 1 hour prior to chopping.
- To the slow cooker, add the water and cubed pork fat. Cook on the lowest setting, stirring the fat every 30 minutes.
- When the fat turns slightly brown, the lard is ready to be strained, generally between 2–4 hours of cook time, depending on your slow-cooker.
- Place a colander inside a large bowl. Line the colander with cheesecloth. Pour the rendered fat and leftover pieces into the colander slowly and carefully. Remove the colander.
- Pour the rendered lard from the bowl into a glass jar and store in the refrigerator.