Rendering Lard

After sharing my thoughts about lard, many have wondered how is it rendered.  While it is not difficult, it is a long process.  Here is how I do it:

1)  Cut the lard into small chunks (or better yet, grind it in a meat grinder).  The smaller the pieces, the better.

 2)  Heat the oven to 250 degrees.  Put the lard into a baking dish.  Place in the oven (uncovered).  As it heats up, the fat will begin to melt.  The goal is to extract as much of the liquid from the chunks of lard as possible.

The dish on the left has been in the oven for around 5 minutes.  The dish on the right is just going in.

3)  I have found this process takes me 5-6 hours.  Don't rush it!  Think low (temperature) and slow!  Being short on time during the day, I have even rendered lard overnight.  I get up every hour or so to check on it and stir it.  When you are left with crispy, brown bits in your liquid fat, strain it through several layers of cheesecloth.

 Ready for the freezer!