{"id":2839,"date":"2014-10-03T23:21:57","date_gmt":"2014-10-03T23:21:57","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=2839"},"modified":"2014-12-10T17:45:51","modified_gmt":"2014-12-10T17:45:51","slug":"how-to-render-leaf-lard","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=2839","title":{"rendered":"HOW TO RENDER LEAF LARD"},"content":{"rendered":"

\"IMG_1561\"<\/a>LEAF LARD\u00a0 . . .\u00a0 the cr\u00e8me de la cr\u00e8me\u00a0 of lard.<\/p>\n

This summer my neighbor and I\u00a0 decided to raise our own pork.\u00a0 We loved the idea that we would know exactly what we were eating.\u00a0 We were taking the consumption of\u00a0 organic meat to the ultimate level.<\/p>\n

What was not expected was the opportunity to obtain organic leaf lard. The very highest grade of lard.\u00a0 There’s about 2 to 2 1\/2 pounds per pig and it comes from the area around the kidney.\u00a0 Once it is rendered it is snow white, odorless and the cleanest fat.\u00a0 The cr\u00e8me de la cr\u00e8me of lard.<\/p>\n

It has always been known by the cognoscenti of pie makers that lard makes the flakiest pastry.\u00a0 Bakers use it for light biscuits and tender cakes. \u00a0 It produces flakier crusts than butter.\u00a0 Butter begins to melt into the dough at a lower temperature; even the small amount of water present in butter may cause the dough particles to stick to one another – rather than separate into layers that constitute flaky pastry.<\/p>\n

Naturally rendered lard is mostly monounsaturated fat in the form of oleic fatty acid which is very healthy and great to use in almost any recipe that calls for fats. Butter is primarily a saturated fat.\u00a0 Lard by percentage is primarily an unsaturated fat.\u00a0 Lard is lower in fat and cholesterol that butter.<\/p>\n

Using your favorite pie recipe and the combination of half butter half lard for the fat\u00a0 results in flaky pastry with butter flavour.<\/p>\n

You can purchase rendered leaf lard at quality butchers.\u00a0\u00a0 You should be able to purchase leaf lard\u00a0 to render your self from butchers who specialize in farm-gate meat cutting .<\/p>\n

Rendering leaf lard at home\u00a0 is a simple, uncomplicated process but you do have to commit yourself to time in the kitchen.\u00a0 You don’t need an special equipment.\u00a0\u00a0 An instant read thermometer, a large pan to hold the lard,\u00a0 a long wooden spoon to stir the lard, cheesecloth, a strainer and wide mouth canning jars.<\/p>\n

\"IMG_1551\"<\/a>Chop the leaf lard as fine as possible..\u00a0 You can also grind the lard (or you may have purchased it ground).\u00a0 Spread it into a generous sized pan and put it into a 300F. oven.<\/p>\n

\"IMG_1552\"<\/a>The secret to perfectly rendered leaf lard is long, slow cooking at a low temperature.\u00a0 Stir the lard about every 20 minutes or so.\u00a0 As the lard melts it raises the temperature of the melted fat.\u00a0 Check the temperature using an instant read thermometer .\u00a0 Remove when the temperature reads\u00a0 250F.\u00a0 It is important you do not over-cook your lard.\u00a0 Depending on how much leaf lard you are rendering this could take 3 to 6 hours.<\/p>\n

\"IMG_1553\"<\/a>Let cool briefly and ladle the melted lard and the crackling into a strainer lined with a double thickness of cheese cloth.\u00a0 Carefully remove the strainer and set the crackling aside.<\/p>\n

\"IMG_1555\"<\/a> Ladle the melted leaf lard into large mouth canning jars.\u00a0 Be cautious at all times when working with hot oil.\u00a0 Small children should be kept away from your work area.<\/p>\n

\"IMG_1561\"<\/a><\/p>\n

When cool refrigerate.\u00a0 The golden\u00a0 lard will turn firm and snowy white.\u00a0 Leaf lard will keep several months in the refrigerate and up to two years in your freezer.<\/p>\n

The crackling left over in this process is a delicious and decadent treat.\u00a0 Saute it with sea salt, a little onion powder and a few red pepper flakes (or any seasoning of your choice) and serve warm.<\/p>\n

CHEF NOT:\u00a0 If you have a slow cooker you can use it to\u00a0 render a small amount of leaf lard.\u00a0 It is important to keep the temperature low and stir frequently.\u00a0 Monitor the temperature (using an instant read thermometer)\u00a0 carefully as small amounts of leaf lard can be rendered in a short time\u00a0 – an hour or two.<\/p>\n

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