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It's Time to Render Lard from Our Piggy's Fat!
If you have been along for our Piggy Adventure, you know that it is now time to render the Piggy's fat. Fred isn't real sure about this whole lard thing, but being the wonderful husband that he is, he goes along with all my crazy adventures and usually ends up enjoying whatever shenanigans I have gotten him into.
The whole process went very smoothly and took just over 3 hours.
Now, we just need to cook something with it. Hmmm, what should we make? Unfortunately, it won't be on tonight's menu. Tonight we will be having ham and potato soup, using that fresh ham slice that we thawed earlier.If you have been along for our Piggy Adventure, you know that it is now time to render the Piggy's fat. Fred isn't real sure about this whole lard thing, but being the wonderful husband that he is, he goes along with all my crazy adventures and usually ends up enjoying whatever shenanigans I have gotten him into.
The whole process went very smoothly and took just over 3 hours.
 |
| 9am and the fat is in the crockpot |
 |
| 12pm and we are still ladling |
If
you want to learn how to render lard when you get your piggy from
Mahlon, check out the link below. And when you are ready to get a side
of beef, you can render beef tallow. How fun will it be to mention in
casual conversation to your non-foodie friends that you rendered beef
tallow?
We ended up with just less that 2 pint jars of lard when we were finished. I think we did a good job. The lard is pretty white and doesn't smell real 'piggy'. We will store the lard in the fridge, where it will stay fresh for many weeks (but likely we will have used it up before then). Seven additional bags of fat remain in the freezer for our next rendering adventure.
Here's the Ham and Potato Soup recipe from Chef John (FoodWishes.com) that we use. Be sure to check out all of Chef John's recipes.
One more step in our adventure to learn to live more sustainably and we are still having fun, learning a lot, and eating really good food. Thanks for coming along for the ride. Where shall we go next?
Mel Farnsley &
Mary Hutten, Owners
info@learningtolivesustainably.com
513-481-1914
Visit us Fridays 3-6pm at
Lettuce Eat Well Farmers' Market
3820 Westwood Northern Blvd.
Cincinnati, OH 45211
info@learningtolivesustainably.com
513-481-1914
Visit us Fridays 3-6pm at
Lettuce Eat Well Farmers' Market
3820 Westwood Northern Blvd.
Cincinnati, OH 45211
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