The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rendering leaf lard

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inkedbaker's picture

Rendered my first ever batch of leaf lard, and baked 2 loaves of white bread with it........I will never use butter or store bought lard again.....cant wait to use it in a pie crust. Such a simple thing to do, a little hard to find mind you, but well worth the foot work. If you're interested in making your own lard, here is how I did it!

3 pounds of leaf lard

1/2 cup of water

heat dutch oven or pot over medium low heat, add 1/2 cup of water (this prevents lard from burning and will evaporate as the lard renders).Cut the leaf into 1/2 inch cubes. Simmer until you start to hear popping sounds, which is normal, it's just the water leaving the meat bits in the lard. I removed mine immediately and strained it thru a cheese cloth. The left over bits of browned meat are a really good treat, so do not throw them away, I used my left over bits to make a traditional potted French Canadian meat called Cretons (if you'd like the recipe i'd be happy to share it with you). The entire rendering process took roughly an hour and I stored mine in Zip lock tuperware containers when it cooled slightly, this lard needs to be stored in the refrigerator or frozen. 

Happy rendering!

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