Rendered lard (pork fat)

About the dish

From the chapter on butchering, the section "The pig." After the pig has been scalded, opened, and the offal placed in water, the leaf lard (kidney and belly fat) is taken out and rendered into lard — the household's most important fat before margarine took over. Soaking for three days gives a white fat with a mild flavor and long shelf life.

How to make it

1. 1

   Peel off and soak

   Peel the leaf lard off the carcass and put the fat in plenty of cold water. Change the water morning and evening for three days, so the fat becomes white and mild.

2. 2

   Cut and grind

   Cut the fat into pieces and run it once through a meat grinder with a coarse plate, or chop it small with a knife.

3. 3

   Bring to a boil

   Put the fat in a thick-bottomed pot and pour on cold water until it stands halfway up the fat. Give it a quick boil and skim well.

4. 4

   Simmer

   Let it simmer gently for 2½–3 hours, or until all the water has evaporated and the fat is glossy and clear. Stir now and then so it does not burn.

5. 5

   Strain and store

   Strain the hot fat through a thin cloth or cheesecloth into a clean crock. Cool without a lid, cover, and store cold and dark.