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Introduction and Fat Preparation Overview

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How to make Lard..simple, easy and fun!

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What happens here

The video starts with an introduction to rendering pork fat into lard. The presenter explains that he received leaf fat from a neighbor who butchered hogs. Leaf fat is the fat from inside the pig's rib cage, often discarded, but ideal for making high-quality, odorless lard. He emphasizes that this fat is different from the fat found on bacon or ham. The goal is to cut the large chunks of fat into small cubes, about 2 inches by 2 inches, using a large butcher knife or cooking knife, and a smaller paring knife for finer trimming. He also shows empty canning jars and mentions the need for a pan, ideally a large one like the metal pan he has, for temporary storage of the cut fat.

Goal: Understand the process of rendering pork leaf fat into lard and cracklings, and prepare to cut the fat.

Tools and materials

  • Cutting Board — Providing a stable and safe surface for cutting the fat
  • Empty Canning Jars Mason — Storing the finished lard
  • Large Butcher Knife — Cutting large chunks of pork fat into smaller, manageable pieces
  • Large Metal Pan — Collecting and holding the cut pork fat
  • Paring Knife — Trimming smaller pieces and membranes from the fat
  • Pork Leaf Fat N/A — The primary ingredient for making lard and cracklings

What they say

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you wouldn't think that fat would turn into something that pretty hey there folks this is josh stoneyridge farmer welcome back to the farm kitchen notice anything missing tell me what you noticed missing on the wall back there today is going to be a fun day guys we are gonna teach you how to make lard we're gonna take pork fat and we're gonna make lard so when we cook here on the farm and if you didn't catch the last video in the series in the kitchen we did this we restored cast iron cookware it was super awesome super fun guys i'll post a link to it at the end of this video we've made lard before on the channel it was about three years ago and we're gonna do it again today we're gonna give you just a brief tutorial on what we're doing so come along today as we teach you how to take pork fat just like this and make lard we'll render lard all right [Music] all right guys welcome to the stoney ridge farm if this is your first time to the farm welcome we're on 150 acres here in the foothills of the blue ridge mountains of north carolina we're building a first generation farm we have cows and chickens right now meat birds and laying hens and we're gonna have hogs and all kinds of stuff goats all kinds of fun stuff here on the farm so if you're not subscribed jump in pound the like button and subscribe the channel you're gonna miss something if you don't we're here to teach you in every video and have fun so what we have today is leaf fat what happened was my neighbor he killed hogs and he didn't want to make lard he didn't want to use the leaf fat and there are two types of fat on the hog there are probably more than two types but what we're going to talk about today is leaf fat there's the fat that goes on bacon okay so there's that fat that uh on the ham of the hog on the on the leg or the shoulder there's a layer of fat about that thick typically the leaf fat is the same stuff that you have inside of you and i have inside of me it's the fat that's inside okay so when you open the hog up and yet all the organs come out and there are actually some kidneys in here too when you open the hog up to butcher it there is fat attached inside the back of the rib cage and that's what leaf fat is this is leaf fat okay it's just fat it's just white fat so what we have to do is take these huge chunks of fat and we're going to take a big butcher knife like this a big cooking knife and we're also going to be using a small paring knife and we're going to take these huge…

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