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A spoonful of lard from a mason jar.

How to Render Lard

Melissa Norris
Learning how to render lard in ten easy steps. Lard is an extremely healthy fat and makes the most delicious pastries, flaky pie crust, and crispy fried chicken!
4.50 from 14 votes
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Ingredient
Cuisine American
Servings 256 Tablespoons
Calories 133 kcal

Equipment

  • Slow cooker
  • Large glass measuring cup
  • Ladle
  • Colander
  • Cheesecloth

Ingredients
  

  • 4 quarts lard cubed
  • 1/4 cup water

Instructions
 

  • If your lard isn't frozen, go ahead and pop it in the freezer for a few hours to harden up. If it's frozen solid, leave it at room temperature for a couple of hours to soften a bit. We're looking for slightly frozen lard.
  • Chop the lard into 1-2 inch cubes. Try to keep all pieces uniform in size.
  • Add 1/4 cup water to the bottom of slow cooker.
  • Add cubed lard to slow cooker and turn to high.
  • Cook on high for 30 minutes, or just until lard is beginning to melt and pieces look shiny.
  • Give the lard a stir and turn slow cooker down to low.
  • Continue stirring every 30 minutes.
  • Once liquid reaches the top of the cubes of lard (after approximately 3 hours), it's time to get your first rendering.
  • Place strainer, or sieve, lined with a layer of cheesecloth over a large bowl. Using a ladle, pour the rendered lard through.
  • Any solid pieces of lard can be placed back into the slow cooker to continue rendering.
  • Let liquid lard cool for about ten minutes, then carefully pour into quart-sized mason jars.
  • Continue this process three times, pouring each rendering into different jars and labeling them as "first", "second", or "third" so you know how to cook with them.
  • Allow lard to cool completely in the jar before adding a lid.
  • Store lard in the refrigerator for up to six months and in the freezer for a year.

Notes

  • You can render lard in the oven by following the steps above and, in an oven-safe stockpot, rendering the lard at 250-300° F.
  • Storing lard in the refrigerator will prolong the shelf-life.
  • Properly rendered lard is shelf-stable at room temperature but is susceptible to going rancid if there's any cross-contamination.
  • Be sure to use clean utensils when scooping lard out of the jar.

Nutrition

Serving: 1TablespoonCalories: 133kcalFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 14mgSodium: 1mgCalcium: 1mg
Keyword How to Render Lard, Lard
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