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Instructions for Rendering Lard:

The best lard for making savory and sweet pastries is the fat above the pig's kidneys, also known as leaf lard. You can buy lard already rendered, but you miss out on filling your house with the smell of pork-y goodness. Many local, sustainable pig farmers sell lard that requires rendering - talk to your local sustainable pig farmer to find out more! (Visit the Eat Well Guide www.eatwellguide.org to find local farmers and stores that sell sustainable lard.)

Lard can be rendered several different ways, but we have found that rendering the lard with a little water in a large Dutch oven on the stovetop is the easiest method. The water keeps the fat from scorching in the pan - but note - do not leave your rendering lard unattended!

You'll need:

• 1 - 2 lbs. of fresh, local, sustainable lard from your favorite farmer
• A large Dutch oven
• Water

Remove any fibers and blood from the lard, and cut into small chunks (1 - 2 inches) and place in the Dutch oven. Just barely cover with water. Turn the heat to medium low, stirring frequently. As the fat melts, bits of scum will float to the surface (just like when making homemade chicken or beef stock). Scoop the scum off using a slotted spoon and discard (you may have to do this several times). Keep stirring your melting lard. Eventually, the cracklins (little bits of pork skin and meat) will float to the surface. When the cracklins are brown and a bit crispy, all of the water has evaporated, and the liquid fat is golden in color, your lard is ready (the lard will turn white as it cools). This process may take several hours, and up to 3 or 4. Scoop the cracklins from the liquid lard using a slotted spoon, and save in an airtight container. Let the liquid lard cool a bit, then strain through cheesecloth (or sturdy paper towels) and pour into clean, airtight containers. The lard can be refrigerated or frozen for many, many months.

The cracklins can be used as a savory addition to egg dishes, cornbread, or other dishes - or eat them alone with a little salt!