How to Render Lard the RIGHT Way! (10 Must-Do Steps)

Learn how to render lard in the slow cooker/crockpot to get that perfect snow-white lard, plus the fantastic second and third renderings of the lard.

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Howdy! I'm so glad you're here. I'm Melissa from Pioneering Today and a 5th generation homesteader where I'm doing my best to hold onto the old traditions in a modern world and share them with others.

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#renderlard #lard #howtorenderlard

[tiffytries]

Fat soluble vitamins are so important! Eat the lard, eat the butter, drink the whole milk. God gave us these things and we evolved eating them. Stay away from processed because nearly all the good has been processed out. Thank you for the video's.

[wendyirving]

I spoke to an orthopaedic surgeon last night at work and he was advocating for grass fed meat and tallow / lard. I will keep eating my meat and fats that go with it. Loving your videos.

[kimparker]

What perfect timing! My kids just had a hog processed and they had the butcher save the lard fat for me. I am picking it up today. Have never rendered my own lard. The processer use to render the lard but he no longer will do that so....I will be doing that myself in the next few days! Thank you so much for you time. I was worried about how to do this and prayed about it and, of course, God sent me an answer as He always does!

[amc]

Fantastic tutorial. Our neighbors butchered a pig. We bought the meat and they gave us all the fat and I don't think any is leaf lard. Neighbor suggested we give to dogs and what not. I came to see how to make lard without leaf lard. The 3 renderings are so clever. Thank you.

[ikeyeet]

the last rendering i usually end early, mix scratch grains and such in, pour in a bowl, and make a suet cake for my chickens.

[marlizebreytenbach]

I am from SouthAfrica and have a lot of sheep fat and wondered if it will work as well. I tried rendering it in my croc pot, and it works like a charm. It came out snow white. No wasted fat anymore👌. We use it for cooking and frying.

[katiuszaYT]

Wish I had known about the 8 hour timeline before starting... Everything in the pot, just started, and it's 5 in the afternoon. That will teach me to watch the *whole video* first!

[karenmiller]

I have that same Kitchenaid mixer and have had it since the 70's.

[robinsonanimation]

what you do is so important and almost lost to our generation, thank you so much for what you do and taking the time to share it!!!

[vinoman]

Loved this video. I’m an old farmboy and grew up rendering lard in black kettles and filled several 5 gallon cans of lard every butcher season. The quantities are different but your technique is similar. I’ve started rendering my own tallow and lard in my kitchen and like to see how others are doing it. You’ve got a great technique and would advise anyone to follow your method. I use the crockpot but just today am experimenting with the slow cook function on an instant pot. Since I’ve returned to eating like my farm days, including lots of animal fat, my health has improved immeasurably, now in my 70s. We have been so lied to by the govt regarding food. Getting back to basics is important and your video is a godsend for folks seeking to get back to healthy eating. Thanks much.

[markezmcconnico]

Thank you for your comments Melissa; my mother was raised on lard, she’s perfectly healthy.

[sunnydayang]

Thank you so much for including so much information about the process! None of the other videos I watched, told about the little details, like skimming the 1st rendering for baking lard. That's exactly what I needed to know! This was the first time we saved our pork fat, and your video will make it so much easier for me to render it properly. Many thanks from Oregon!

[Newf]

This is really great and a nice job on filming and editing. One suggestion is that you keep the temperature below 250 for rendering. Over 250, fat will hydrolyze in the presence of water, and there is about 10% water in fat. So, 225 - 250 if you are doing it in the oven should render a good result. I like how you do it in levels for different uses. I like the more porky flavored for pie crust that I use for smoked turkey pot pies. So savory! Totally agree with you on the 50:50 lard/butter thing. I found the same results. Great vid!

[wholeheartedhomestead]

I love, love, love lard. I use my electric roaster (the big one you see at potlucks). I freeze the fat and thaw out sections at a time. After I pour them in mason jars, I then let it get to room temperature, then refrigerate and then freeze. It’s also the very best thing I’ve found for my cast iron hands down. Thank you for this video (and everything you do!) God Bless from Castle Rock, Colorado. <3

[cindyward]

Awesome information!
I've rendered lard several times and sometimes it comes out without any taste, other times it will taste a bit porky.
I never thought of doing 3 straining. I will definitely use this method next time and also with my tallow.
I also agree that butter and lard make the best crusts.
I also keep my rendered fats either in the fridge or freezer, just to be safe.
I also live in Louisiana and although it is cold this week, it probably won't be next.
Thanks for taking the time to make and share this information!

[HoldTheLine]

I'm just starting out making lard and have not tired a batch, but today will be my first. Your video, and I have watched many, was very, very helpful. Informative is the best single word I can use.
Thanks for the clear steps and explanations

[CookingwithCatLover]

A few years ago I learned how to render beef tallow. I will be doing that again as we bought a quarter beef. It is good and good for you. Thank you for this video.

[kr]

I think its easier to render if its in chunks too. Grinding it, in my experience, it globs up and you have to tend to it more. Never tried the slow cooker, though. I will next rendering time❤ Thank you soo much for all of your videos, btw. I cant afford the ones that have to be paid for. Thank you again for freely sharing info❤❤🙏🏻🙏🏻💯💯

[pinelander]

I just want to say. I love your videos. You are informational and up beat. Thank you for your work.

[Sandy-qwrd]

Love you Melissa. You are so insightful. I make and eat home made sour dough bread regularly and every time I use my Danish dough whisk i smile because it reminds me of you. I was wondering about how a person would make lard these days. Very interesting video. I will check out your livestock video too. Thanks for everything you do. I also have food allergies and intolerances so I garden and can up food regularly. We just moved so I am starting over. This is keeping me busy. It is cold out here in the PNW today Stay warm.