Pork fat is AWESOME! Rendered into lard, this fat makes a great cooking oil for frying or searing/sautéing - I even add it to my pie crusts to make them extra flaky.
~3 lbs per package
Free delivery to:
Brady, San Saba, Cherokee, Llano, Marble Falls, Kingsland, Horseshoe Bay, Burnet, Mason, Fredericksburg, Johnson City, Stonewall (and anywhere in between!).
How to render lard:
Thaw pork fat slightly so that it is still mostly frozen, but easily broken up and cut into small pieces. If you have a meat grinder, grind the frozen pork fat into smaller pieces for quicker rendering.
Cook pork fat over *very* low heat (an instant pot or slow cooker is great for this!)
Gradually strain off the pure fat throughout the day through a cheesecloth or sieve and add it to clean jars to harden. You can let the pork fat render throughout the day until all pieces are melted.
I like to keep my jars of lard in the fridge so they last the longest. (Up to a 6 months-year).