Thank you. I grew up eating them in cornbread.

Chicharrones

Thank you for your kind words. I love my cast iron skillets and use them every day.

My Grandpa did that. He cured his own bacon and sliced it himself.

+Hands That Cook you are so welcome. Try eatwild.com to find a supplier in your area.

recipe?

Glad it was helpful!

Welcome to the Porch. Yes, you heard my little Bobby. He has been gone now for a couple years and I still miss him so. I have his little daughter, Tessie, though.

Love Texas from. Azle

I wish I could find one around me.

+Cynthia Butler Oh,I am so glad.

Thank you for your kind words. I NEVER add water, although I know some folks do. If it doesn't all cook off during the process it can add to rancidity and shorten the life of your product. Thank you for mentioning Bobby. Unfortunately , he passed not long after this video. He was old and sick even then. I miss him so much.

@@DebbiesBackPorch I didn't think you did. Yes it is common, I have seen only one other person warn against that practice. Glad to know a snow white lard is achievable without adding water. Thank you for your quick response. I'm sorry to hear about Bobby. I'm sure you miss your kitchen companion 💙

My kitchen is way too quiet nowadays.

Oh, wonderful. Make sure you tell them you want the fat and ask them if they will cut it up for you. It is so much easier if they cut it.

My grandparents also used every bit of fat for lard. They believed in everything but the squeal.

I am sure your lard is beautiful. I do big batches so the roaster works for me. A roaster is heated from the sides, not the bottom, so it works great.

@@DebbiesBackPorch I do 10 to 15 pound batches at a time. It takes all day to render it but it is all soft and white. I pour it through 6 layers and it is always perfect.

Very British thing to do. My grandfather did the same thing. Must admit I love it too 😉

If you go to eatwild.com you can find meat processors in your area where you can buy the leaf fat.

thank you Mrs. Debbie

You are so welcome.

No Sorry. This is just my kitchen, not a business.

I use Waldrep's Processing in Ellijay. You can find a list at eatwild.com.

I have done that. I like it this way. The less heat on the lard the longer it lasts, imho, but I am sure your lard is beautiful.

I generally keep the lid on for most of the time. It really isn't an issue either way, but it cooks a long time so I don't want anything to fall in it. The only thing I would be careful about, though, is that when you remove the lid there may be some condensation on the inside of the lid and you don't want that to fall into the lard.

+Amanda Christian Thank you for saying so and thanks for watching.

Grocery store works just fine. It has some added preservatives, but I use it when I am out of homemade. I pay 50 to 60 cents a pound for leaf fat. I buy it directly from a meat processor. You may be able to find one at eatwild.com. I have never been able to find it at a grocery store. If you can find a butcher they might have it. Leaf fat is the internal fat found around the organs. It renders clear and hard. Other fat works but the quality is not the same. You can trim ff the fat from pork you cook and freeze it until you have enough to render.

I was wondering about fat from pork I cook. Is ham and pork chop ok?

Only from fresh pork,not cured. Ham is salty and you do'n't want that in your lard. Any fresh pork fat can be used.

The problem I run into with lard from the grocery stores is that if I'm not paying attention to it I can get some really rancid lard. I got one of the teal and dark blue colored boxes of lard a few months ago and the sell-by date was still good but when I got it home it was Rancid as crazy. I looked at the packaging really good and saw that it looked to be saturated with oil and that's when I knew what the problem was; the lard had not been kept in a cool enough place and had begun to melt and that's why it turned rancid. I have not ever been satisfied with the quality of groceries store lard and that is why I am now going to start rendering my own. I have looked at several videos so that I can get an overall idea of what everybody is doing and getting my own process set in my mind before I start. Thank you so much Debbie for your help! And I really appreciate your letting us know why it's not a good idea to try to can lard because I have always wondered myself why we couldn't can lard or butter to make it shelf stable. I need to let my daughter know because her husband was canning sausages and now I have looked at your video and the idea of those canned sausages in their Pantry just scares me to death!

Yes.

Many reasons. The heat causes it to break down and fat can cushion botulism spores from the heat, so you would be making a safe product into an unsafe product. Botulism was originally called "sausage poisoning" btw. If you can it, not only are you ruining the texture of the lard, you are creating a vacuum seal so that any botulism spores that may be present can begin to produce toxins. If you keep it in a cool place, it will last a long time just as it is. My grandmother kept hers in a root cellar. Or as my 89 year old mother says, "some things just aren't supposed to be canned."

Bobby passed away in April. He was a sick old boy and I miss him a lot. I even miss his little pig noises.

I'm so sorry to hear that Bobby passed away. He really did sound so cute, I love older dogs they are the best.

First, it doesn't need canning to be stored safely. As long as you keep it in a cool dark place it will keep for months. It doesn't have to be a refrigerator, a cool cellar will do. Second, You simply do not want to subject lard to that much heat. It is likely to make it go rancid sooner. Third, you do not want to create a vacuum which would allow botulism to be produced. It is not likely, but possible and since it is unnecessary, why risk it.

Yes. It is my Bobby, my tiny little Yorkie. He had a bad heart and stayed at my feet all the time. He passed away about a year ago.

You can buy butter in the grocery store that has no added oil, but commercially packaged lard has additives.