How to Render Lard

If you’ve ever wanted to make your own lard at home, you’re in the right place! Rendering lard might sound complicated, but it’s actually super easy, especially when you use a crock pot. Lard is a great natural fat that’s perfect for cooking, baking, and even making homemade soaps. Plus, when you render it yourself, you know exactly what’s in it—no preservatives or additives, just pure goodness.

Table of Contents

1.) Benefits of Rendering Lard at Home (Click here)

2.) What You’ll Need (Click here)

3.) Step-by-Step Guide to Rendering Lard (Click here)

4.) Steps for Canning Rendered Lard (Click here)

5.) You Can Find All the Equipment I Used in Rendering Lard (Click here)

Benefits of Rendering Lard at Home

Rendering lard at home comes with some awesome benefits! First off, you know exactly what’s in it—no weird additives or preservatives, just pure, natural fat. It’s also super cost-effective, especially if you get the fat from your local butcher or from animals you processed. The flavor is amazing! Homemade lard adds a rich, delicious taste to everything from pie crusts to fried chicken. You can use it in baking, cooking, or even making soap. And don’t forget, it’s actually a healthier fat option with good monounsaturated fats. Plus, when stored properly, it lasts a long time, so you always have a reliable cooking fat on hand!

What You’ll Need

To get started, you only need a few simple ingredients and tools:

• Pork Fat: Ask your butcher for pork fat or you can use pork fat from a hog you processed. Leaf lard, which comes from the area around the pig’s kidneys, is the best for baking, but any pork fat will work.
• Crock Pot: Your trusty slow cooker is perfect for this job!
• Knife: To cut the fat into smaller pieces.
• Cheesecloth or Fine Mesh Strainer: To strain the lard.
• Jars: For storing the rendered lard.
• Ladle: For ladling melted lard into strainer and jars.
• Labels: For finished jars (optional)

Step-by-Step Guide to Rendering Lard

1. Prep the Fat

Start by cutting the pork fat into small, even pieces. The smaller the pieces, the faster and more evenly the fat will render. If you want to make the process even quicker, you can partially freeze the fat before cutting it. This makes it easier to handle and chop.

2. Load the Crock Pot

Place the chopped fat into your crock pot. You don’t need to add any water or oil—just the fat itself. Set your crock pot to the low setting. Rendering lard is all about going slow and steady, so don’t rush the process.

3. Let It Render

As the fat slowly heats up, it will start to melt and release liquid. This is your lard! Keep the crock pot on low and let the fat render down for several hours. Depending on how much fat you have, this could take anywhere from 4 to 8 hours. Stir the fat occasionally to help the process along and prevent any pieces from sticking.

4. Strain the Lard

Once most of the fat has melted and the liquid is clear or slightly golden, it’s time to strain the lard. Carefully pour the liquid through a cheesecloth or fine mesh strainer into a heat-safe jar. This will catch any remaining solid bits, leaving you with pure, smooth lard.

5. Cool and Store

Let the lard cool at room temperature before sealing the jars. As it cools, it will turn from a golden liquid to a creamy white solid. Store your lard in the refrigerator, where it will last for several months, or in the freezer for longer storage. Keep reading for instructions on canning your lard for shelf-stable, long-term storage.

Steps for Canning Rendered Lard

1. Prepare Your Jars:
   • Start by washing your jars, lids, and rings in hot, soapy water, then rinse them well. You can also sterilize them by boiling them in water for 10 minutes or running them through the dishwasher on a hot cycle.
2. Heat the Lard:
   • Make sure your rendered lard is hot and in liquid form. If it has solidified, gently reheat it until it’s fully melted.
3. Fill the Jars:
   • Carefully pour the hot lard into your prepared jars, leaving about 1/2 inch of headspace at the top. Use a funnel to avoid spills and keep the jar rims clean.
4. Remove Air Bubbles:
   • Use a clean, non-metallic utensil (like a spatula or chopstick) to gently stir the lard in the jar, releasing any trapped air bubbles.
5. Seal the Jars:
   • Wipe the rims of the jars with a clean, damp cloth to remove any lard residue. Place the lids on the jars, then screw on the rings until they’re finger-tight.
6. Process the Jars:
   • Place your jars in a large pot with a canning rack or towel at the bottom to prevent them from touching the pot directly. Fill the pot with water until it covers the jars by at least 1 inch. Bring the water to a boil, then process the jars for 10 minutes.
7. Cool and Store:
   • After processing, carefully remove the jars using a jar lifter and place them on a towel to cool undisturbed for 12-24 hours. As they cool, you should hear the lids “pop,” indicating they’ve sealed properly. Once cooled, check the seals by pressing down on the center of each lid—if it doesn’t move, the jar is sealed.
8. Label and Store:
   • Label your jars with the date and contents, then store them in a cool, dark place. Properly canned lard can last up to a year or more at room temperature.

Tips:

• If any jars don’t seal properly, you can reprocess them within 24 hours, or simply store them in the fridge and use them within a few months.
• Always inspect your lard before using it. If you notice any off smells, discoloration, or mold, discard it.

Final Thoughts

Rendering lard in a crock pot is a simple, hands-off process that yields a versatile and natural cooking fat. Plus, it’s a great way to make use of pork fat that might otherwise go to waste. Once you’ve made your own lard, you’ll wonder why you didn’t start sooner!

Happy cooking!

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This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclose here.

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