Homemade Sausage Making

Had approx 20 kg of pork back fat that i kept from last lot of pigs i killed. Was going to save it for when i kill a steer later this month for sausages but condenser fan in my big freezer decided to stop working and couldnt fit it in other smaller one. So instead of wasting it, googled a few web sites and decided to render it into lard. Used a slow cooker overnight after cutting into small dice. Then strained through cheesecloth and placed into sterile jars. So now have a heap of jars sitting in fridge. Just proves how versatile the humble pig can be.

Hi Steve,
Italians love lard. They use it for everything from baking cakes to frying.
My Italians friends always put it in shallow square containers, when set, then take it out, wrap and freeze it. Easy to stack and lasts for a long time.
Cheers,
Jan.

I just love those cracklings.

https://www.google.com/search?q=tepert% ... 600%3B1062

Hey Crusty,

Thanks for sharing what your Italian friends do - I am all over that idea the next time I render some fat. I have been using jars to store the lard, but the slab idea seems like it would be easier to access!

Lynn

I have seen lard marketed in paper wrapped bricks much the same as is done with butter.

I got these 400 ml screw top jars free from the lab at work. They work a treat
Hey Jan, i think i will put most of it in the freezer for keeping

What methods do others use to render their lard ?