Lard is a healthy fat, much underrated in the 21st century. It’s one of the few – if not the only – cooking fats you can create yourself at home with standard kitchen implements.
People who buy their pork by the half-pig render large volumes of lard all at once. But most people don’t buy pig by the wheelbarrow – they buy it a few pounds at a time from the grocery store or butcher. This small batch lard tutorial is aimed at regular people who collect pork fat bit by bit.
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