Rendering Your Own Lard at Home

Introduction: Rendering Your Own Lard at Home

Lard rendering requires no skill at all, the process is very easy and has been done traditionally.

Rendered lard preserves the fat by removing excess water and impurity. It is shelf-stable and can be kept at room temperature or in the fridge.

A properly rendered lard is almost odorless and flavorless. It is smooth and creamy white in color.

Step 1: Click on the Video for Instructions.

Step 2: Cut Fat Into Small Cubes

Cut the fat into small pieces.

Step 3: Rendering at Low Heat

Add 1/4 cup of water to the fat. Water prevents the fat from burning before it starts to melt.

Use low heat to avoid the fat from burning in order to achieve pure white, almost odorless and flavorless lard.

Continue cooking until the water has evaporated and fat pieces turn slightly brown. It takes about 30 minutes. Cooking time may vary.

Tips: Use low heat and stir the fat regularly.

Step 4: Strain the Fat

Strain the fat using a fine mesh strainer. Lard turns creamy white when stored in the fridge.

Tips: Continue frying the lardons with some oil until they turn crispy. Sprinkle with some salt, they are delicious. Enjoy!

How do you render your lard? Or use them? Please share your experiences in the comment area.

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    Great stuff! Since pork lard has a considerably high smoking point, it makes sense to fry with it, rather than drown your dish in olive oil.


    6 years ago

    is there a similar way to process left over grease from bacon and chicken? I would love to make these fats usable again.


    Reply 6 years ago on Introduction

    Bacon grease can be filtered into jars covered with coffee filters and stored in the fridge for many months. Granted they smell and taste like bacon but work well with savory items.

    If you make chicken bone broth leave a bit of fat in for flavor and also store in fridge. I use quart jars with lids for both. Broth lasts a couple weeks unless frozen but the bacon fat lasts months. Waste not.


    Reply 6 years ago

    Generally speaking, the salt and spices used for bacon and other cooked meats makes it impossible to use those. The spices are fat soluble, so the can't be cooked out.

    Rendering clean fats gives you a base for soap or candles, something you can't really do with salted fats.