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Old 02-04-2014, 11:02 PM   #1
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Buying Pork Fat / Making Lard

I'm having some difficulty finding non-hydrogenated lard (cf. Lard that is NOT hydrogenated!!! ).

I've been thinking that maybe I can buy pork-fat trimmings from a local supermarket that has a pretty good meat department.

I think I could render the fat into lard in a big stainless pot on the stove top.

Does anyone have any experience doing this or similar?

I would be interested in the details both of buying the fat and rendering it.

I'd also be interested in making tallow.
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Old 02-05-2014, 06:58 AM   #2
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I have not done this but I found several youtube videos that demonstrate to whole process.

I have found non-hydrogenated lard in hispanic markets.
Farmer John lard is not hydrogenated.
I went to a regular supermarket and they told me that they have no lard because it is so unhealthy and that I should use Crisco, which of course they carry.

I have searched high and low and have only found tallow for sale online.

I am very interested in learning more about rendering lard and tallow!
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Old 02-05-2014, 10:48 AM   #3
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The DH trimmed some bacon fat off some cheap bacon we bought in bulk. I'm taking a stab at rendering it this weekend.
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Old 02-05-2014, 11:31 AM   #4
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Wow that is a great idea!!!!
But all bacon is expensive around here, on the lean side too.
I would love to find some fatty bacon.
We do save all our bacon grease.
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Old 02-07-2014, 03:36 AM   #5
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We recently bought a large pork shoulder to make sausagemeat (chorizo spiced). There was a small layer of fat under the skin, so I chopped it up and put it on low heat, hoping that there would be some pork cracklings in the end. Unfortunately, although I did get some lovely lard out of it (enough for roasting swede chunks on a couple of occasions), the skin actually stuck to the pan bottom. I'm not sure if it's just a crap pan (stainless steel, but not the absolute best quality) or if it was my technique. Anyway, I still managed to scrape off the stuck bits and enjoyed them with a lot of sea salt!

In the past, I have rendered goose fat very easily - there were lumps of it stuck to the skin at the cavity which I just pulled off and melted in a pan (so without the skin the process is a breeze). I still have almost a full jar left in the fridge from Christmas (had filled 2, including the fat from the roasting tin).

In short, go for it!
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Old 02-07-2014, 01:35 PM   #6
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I have rendered my own lard, beef fat and chicken fat. It is a relatively easy process and actually feels kind of virtuous, LOL When I have enough chicken fat saved, I render it down slowly with the little bits of meat and skin... yummers. Gribenes and Schmaltz = Heavenly.

Take a look on line for easy directions, but if you can't find any, pm me and I will send you mine.

The best advice I can give is that there is really no need for large batches, I do mine in small batches in my cast iron skillet or dutch oven. so that it never has a chance to get old, let alone rancid.

You can ask the butcher for beef fat, or pork belly. I get my chicken fat as I prep raw chickens for cooking. I keep a ziplock in the freezer and toss it in there until I have enough for a goood rendering. I hope this helps
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Last edited by Nimuae; 02-07-2014 at 01:45 PM..
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Old 02-09-2014, 12:54 AM   #7
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Well so much for that!
The amount of bacon fat the DH left me wasn't a sufficient amount.
I was going to try a method I found on youtube. Oh well, next time then.
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Old 02-11-2014, 07:28 PM   #8
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I, too, buy freshly rendered lard from a locally owned Mexican market. I get a small/medium sized bucket for $4. Can't beat it. There is a negative: The meat probably isn't organically raised. That being said, this is less frightening than Crisco or hydrogenated oil. And the taste is great.
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Old 02-12-2014, 08:52 AM   #9
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Too right Lazygirl ~
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Old 02-25-2014, 08:38 PM   #10
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My wife and I buy half of a pig from a local farmer about twice each year. This is a pig that has been organically grown. We get some fat from this and render it to use as lard in our cooking.

We tried tallow from beef and don't like it as much.
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Old 03-03-2014, 10:28 AM   #11
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I order fatworks leaf lard online. It's free range and pasture raised pork. I've also seen whole foods carry pasture raised lard (of course after I purchased mine from fatworks).
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