How To Render Pork Fat

5 from 3 votes

Learn how to render pork fat to make lard which can be used for deep frying, sautéing, lotions, salves, soaps, and candles!

Prep Time10

Cook Time3

Total Time3 10

Course: Other

Cuisine: American

Servings: pint jar

Calories: 115kcal

Partially defrost pork fat, if frozen, then remove meat or connective tissues, before chopping into 1" pieces. Add to a medium-sized pot.
Place pot over a heat diffuser, if you have one, and cook on lowest heat setting for 1 to 3 hours, or until the fat is completely rendered and the fat pieces shrink and become crispy.
Use a slotted spoon to remove the crispy fat pieces, then strain the fat through a fine mesh strainer and into a measuring cup or a mason jar. If you want the fat extra clear, strain it a second time through a soup bag.

Bring lard to room temperature before capping the jar. Store in a cool dark location away from direct light. The pantry is usually a good option. For longer storage, store it in the fridge or the freezer.

- Keeping the fat semi-frozen will make the fat easier to slice.
- The lower the heat, the less likely you are to burn the fat and the cleaner and whiter the end result will be!
- If you don't have a fine mesh sieve, you can strain the lard through cheesecloth, paper towel, or a coffee filter.
- When rendering lard, remember to keep the flame as low as possible to avoid burning it.
- If you don't have pork fat readily available, you may be able to get some from your local butcher for free or a minimal charge.