How To Render Lard
My grandmothers method on creating the beautifully creamy, snow white, and versatile cooking fat known as lard.
  • pork fat (enough to fit in a skillet without going to the top)
  1. Chop the pork fat finely into small bits or grind it through a meat grinder.
  2. Place the pork fat in a large cast iron skillet over medium low heat and allow to render stirring occasionally. If it begins to simmer to hard take the heat down to low and continue rendering. (if you have to, use a diffuser over the burner)
  3. After 7-10 minutes or until ¾ of the pork fat is rendered but pork fat is not browning yet, strain the rendered fat through cheese cloth set over a mesh sieve into a heat safe container. Return the un-rendered bits of pork back to the skillet and finishing rendering until the remaining pork fat begins to brown. Strain it once more through the cheese cloth set over the mesh sieve and into the container.
  4. Let cool slightly and store in the fridge. The finished product after being refrigerated should be a beautiful snow white and have a thick creamy consistency.
Note on where to get pork fat: I recommend buying pastured pork fat from a reputable source such as a local farm to get the best quality and healthiest animal fat you can. The keyword is "pastured" and not "pasture-raised". I get my pork fat from a local farm in Houston called Yonder Way Farm.
Note on color of the rendered pork fat: Your pork fat right after rendering will be a very faded yellow but not a solid yellow or brown. If your lard is brown and smells bitter then you have burned the batch. This can be avoided by making sure you don't allow the batch to simmer to hard and brown the bits of fat while rendering.
Recipe by Slim Palate at