Rendering lard is a lost art – a worthwhile technique forgotten in a fat-phobic, Lean Cuisine-centered culture. Many cooks, seeking out local foods and forgotten traditions, have rediscovered how to render lard in their homes. Learning how to render lard needn’t be a difficult task; it
Thanks for this! I asked for all the fat off our 1/2 grass-fed beef we just bought. I have never used tallow before, but am excited to use it in food and add to my homemade soap, too.
Salo, sliced small and sprinkled with black pepper, usually it has a layer of meat
How to render lard, easily at home. Information on where to source your lard and the different types to choose from.
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A guide for how to render bacon fat for use in cooking.
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For generations, lard is finally making a comeback as a healthy, traditional fat. If you’ve put off rendering your own because you worried it would take oodles of time, I …
TYPES OF FAT FROM A PIG. Belly: This is what’s used in the U.S. to make bacon (in the UK it’s known as streaky bacon). As its name suggests, it comes from the belly of the pig and has layers of fat and meat.
I render my lard in the oven at a low temperature… works really well if you are only doing small batches. I have even used the skin/fat that came on the ham I got last time I ordered half a pastured pig.