Rendering

With 20 pounds of leaf lard in our freezer from our pigs, I decided to render the lard. Leaf lard is, at room temperature, very soft and oily, almost spreadable. But there is still a bit of muscle in there, so it has to be rendered at a low heat to be able to strain out impurities. So I chopped about 3 pounds up, put it in a baking dish, and baked it at 300 for a little less than 2 hours, following a simple "recipe" from Flying Pigs Farm. I strained the lard into ice cube trays for freezing and some into the small mason jar that is ready to use tonight for sauteeing vegetables, making pie crust, roasting potatoes, frying an egg, or for pretty much any other dish you'd use bacon fat in.

We'll offer some to our pork customers - save money by not having to buy butter, which goes for about $5 per pound for organic unsalted (and, believe me, doesn't cook up savory dishes as flavorfully).