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The native breeds of pig at Mount Grace Farm are allowed to forage on a natural diet. This results in them carrying more fat than mass produced pork. The fat produced by these pigs is much healthier as a result of both their diet and the lack of anti biotics and growth promoters.
Cut, chop or mince your fat into the smallest pieces that patience will allow. You can save time by asking your butcher to mince the fat for you, something he’ll be more than happy to do if it’s not the end of the day and he’s just cleaned his mincer.
Put your lard in a large pan with a small amount of water over a low heat. The lard will slowly appear from the fat as a liquid and the water will evapourate naturally. As the fat renders you will need to strain it at intervals, both to keep it pure and also to prevent the solids left in the pan from burning which will add a bitter taste.
You will know when the lard is ready from the warm, golden brown colour of the liquid in your pan.
Allow it to cool slightly and then strain one more time before putting into sterile jars for those occasions when you can use it.