The Homemade Pork Lard is truly exceptional for preparing sweet or savory dishes. Obviously much better than the industrial kind and certainly healthier because it is free of any additives or preservatives. Its preparation is really very simple and not even that long: it just needs a bit of patience. Here I proposed the making of two jars of 500 grams each because I prepared a lot for the butcher shop. With the same amount of fat, you can definitely prepare 4 of 250 grams, more convenient for family use. Actually, lard was once used for frying, and perhaps some people still do, but in any case, even if you’re not used to using it in recipes that call for it, you can still enrich your soups, stews, and roasts by using it instead of oil to give them more flavor. If you’ve never tried making it, try it, even in small quantities, but don’t let winter pass without trying because this is the right time to preserve it.
Here are links to some recipes that don’t call for it, but where it would fit very well:
- Preparation time: 10 Minutes
- Portions: 2 jars of 500 grams each
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2.6 lbs pork fat
Tools
- 1 Knife
- 1 Cutting Board
- 1 Sieve
- 1 Saucepan
- 2 Jars
How to Prepare Homemade Pork Lard
First, you need to sterilize the glass jars where you will put the lard, so that your preserve is not harmful and doesn’t spoil.
You can sterilize them by boiling them in a saucepan or washing them at high temperature in the dishwasher.
Cut the pork fat into medium-small pieces, but make sure it’s free of meat, otherwise the final result won’t be the same.
Put them in a high-edge saucepan, turn on the heat, keep it medium-low to avoid burning, and let them melt.
Meanwhile, organize for jarring and preservation.
Place the jar on a plate and put the fine-mesh sieve on top.
When enough liquid has formed in the pot, take it with a ladle and let it fall into the jar through the strainer, so that the impurities of the fat don’t enter the glass jar.
Continue this way, filling it up to an inch from the edge and close it immediately with its lid.
Take a cloth, tighten it well (be careful not to burn yourself), and after ensuring it’s well closed, turn it upside down so that, while it’s still hot, it immediately creates a vacuum seal.
As they cool, they will take on the color we are all used to.
Once they turn white, you can turn them back.
At the end of the operation, you will have many crunchy fat pieces left, which are called cracklings.
Since nothing from the pig is wasted, these cracklings were seasoned with a bit of salt and served hot: truly a treat, try them.
Before labeling the jars with your Homemade Pork Lard, make sure they’re not dirty, otherwise wash them without fear and dry them.
Once labeled, store them in a dark and dry place: they will remain intact for at least two years.
Tips and Storage
Once opened, the lard keeps very well in the refrigerator for a few days, but if you don’t use it immediately, you can freeze it, maybe dividing it into small portions.
As it is, it has a neutral taste, so it can be used for both sweet and savory recipes, but if you wish, you can salt it immediately during cooking.
