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Rendered Lard in quart sized mason jars, sitting on a wooden cutting board on a rustic wooden table.
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How to Render Lard

Learn how to render pork fat into lard.
Active Time8 hours
Total Time1 day 12 hours

Equipment

  • 1 Stock Pot
  • 1 Metal Slotted Spoon
  • 1 Fine Mesh Metal Strainer
  • 1 Metal Sieve
  • 1 Metal Canning Funnel optional
  • 2 Butter Muslin or Cheesecloths
  • Several Glass Jars pint or quart mason jars work very well

Instructions

  • There is no need to thaw out the pork fat before beginning the rendering process. Thaw it out just enough to where you can pull the still frozen pieces apart. Fat thaws out very quickly and gets very slippery, so the colder the better!
  • First, we must take the still mostly frozen chunks of pork fat and cut them up into evenly sized pieces. Trim off any membrane (typically found more on the leaf fat).
    Chopped lard in even sized cubes, sitting on a white and grey cutting board on a rustic barnboard countertop.
  • Add the pork fat to the stainless-steel pot and bring the temperature to a medium low heat. Be sure to keep the temperature low to avoid burning or scorching the fat.
    Cubed pork fat in a stainless-steel pot, ready for rendering.
  • While simmering on a low temperature, continue stirring frequently at first. We want to ensure they are heating evenly.
    Simmering lard in a stainless-steel pot.
  • Once all of the fat is heated all the way through, continue to stir every 30 to 40 minutes. This ensures it cooks evenly and is not sticking to the bottom of the pan. The cracklings will begin to brown, and that is just fine. Just be sure to keep the heat on a low setting.
    Pork fat simmering and bubbling in a stainless steel pot.
  • Continue simmering until the fat has liquified. It will bubble a lot. This is the moisture within the fat, and our goal for the lard is to have only the fat remaining, meaning we have cooked off all of the moisture. Many of the cracklings will be a golden brown.
  • The lard has been completely rendered once the simmering has stopped, even while the heat remains on a low setting. It is essential to we are sure all of the excess moisture and impurities are out of the fat.
    Pork fat in a stainless steel pot that has finished being rendered.
  • Next, using a slotted spoon, skim off the cracklings onto a paper towel lined plate.
    Lard cracklings sitting on a paper towel lined white plate, sitting on a rustic wooden table.
  • Using a fine mesh strainer and cheesecloth (or butter muslin), begin straining the liquid fat into a glass or stainless-steel bowl. Remember to strain the lard twice to ensure all of the impurities are strained out. Use a fresh cheesecloth or butter muslin each time.
  • Pour the rendered lard into your warmed glass jars. Using a stainless-steel canning funnel will help avoid splashes or messes. Be sure your glass jars are sitting on a couple layers of dish towels. This will help avoid breaking glass when we pour the already hot liquid into the warm jars. The towels protect the jars from the cooler countertop.
    Pouring lard through a stainless-steel canning funnel into a quart sized glass jar.
  • Fill the jars almost to the top. If you are planning on letting these jars set on a shelf at room temperature, put the metal canning lid and ring on immediately. Do not continue filling the other jars at this point. This will help create a nice seal. Once the lid and ring are on the jar, continue to the next jar. If you are planning on storing the lard in the refrigerator or freezer, just continue filling the jars and place the lid on after you have filled all of the jars.
    Hot, liquid rendered lard cooling in two-quart sized mason jars on a wooden table.
  • At this point, the lard will still look yellow. It will become whiter as the fat continues to cool. Let the jars continue to cool for 24 hours. The lard is ready to store once it has completely cooled.
    Lard in quart sized mason jars, sitting on a wooden cutting board on a rustic table.