How To Make Lard

This excellent, detailed set of instructions on how to render your own lard looks really great. I'm inspired to try it. There is a very good australian butcher in Holland Village, and I bet I can get pork back fat there. Maybe I could even get the elusive leaf lard, the fat surrounding the internal organs, which is supposed to be so good? This is not exactly compatible with New Year's mandated healthy eating...wait, yes it is. I'll substiute lard for Crisco and be reaping the nutritional benefits of eliminating trans fats! I also recommend this pork only blog. "That's right, Lisa! A magical wonderful animal..."

Comments

[M/tch M/lls]

If that butcher sells pig kidneys, then you can probably buy (unrendered) leaf lard from him, or at least kidneys from which you can remove the surrounding fat and render it into leaf lard. Of course in the latter case it may take more kidneys than you want to get the amount of lard you desire. But anyway, it doesn't hurt to ask . . .

[Mandos]

Remind me never to eat anything you cook if I should ever have the opportunity, you queen of treyf :)

[ben wolfson]

And it's not as if you can't eat kidneys.

[belle waring]

but i don't like kidneys. i hate to say this but i think they taste like pee.

[Standpipe Bridgeplate]

Can you blame them?

[Andrew John]

I rendered suet once, many many years ago, when I was making mince pies. It was a very similar process, and not difficult at all. As for kidneys, that is exactly why Mr Leopold Bloom *did* like them.

[ben wolfson]

The tang of urine.

I myself have never, in living memory at least, eaten kidneys, and I'm not in a big hurry to change that.

[Jeremy Osner]

You could use the leaf lard to make a crust for your kidney pie.

[Jeremy Osner]

Oh wait no, pork kidneys would not do.

[Sharon]

I like kidneys. (But not as much as liver. And lamb or chicken is the usual preference.) Does this mean I should try drinking my pee?

[ben wolfson]

It doesn't mean that, but you should still try it.