The Joint Lard Adventure, Part 2

A few weeks back, you may remember, I mentioned a little partnership we had gotten into with our friend Christine, who had been interested in getting her hands on some lard.

You might also remember that Christine, after learning that we didn't sell lard for several reasons, willingly, innocently, agreed to make her own at home.  And as an added bonus, she agreed to document the process for all of the rest of us.

Confession time.  I have made lard before.  I KNEW it wasn't quite as easy peasy as all the rustic homesteader or the foodie snob websites made it out to be.  And I also knew that it was a little...odiferous.

Stink?  No, not really, at least not to me.  But imagine the most intense musky, meaty, porky smell you've ever experienced.  Now double it.  And NOW you're in the ball park.

Throughout history, lard was probably rendered outside in the summer kitchen of the farmstead or even in the open air, in the dead of winter (cause that's when hogs were butchered), in a big open kettle over an actual fire.  No intense odors in the house while rendering it, or lingering of said odors inside said house for days thereafter.  Trouble is, most folks these days don't have a summer kitchen, or feel the urge to cook pioneer style in a cast iron kettle over open fire.

So I had the idea of modernizing the process and using that ubiquitous household appliance, a slow cooker, to slowly render the lard.  By doing so, we'd be able to put the whole operation and all its' intense eau de porkiness, outside.

I made this suggestion to Christine, and she RAN with it.

And I have to say, I think she has written some of the best Food writing I've ever read. I sincerely hope that this post of hers gets thousands of hits, because it's the real deal when it comes to rendering lard.  Her theme of "Hey, making lard ain't pretty, easy, or fun.  But it's worth it." is spot on, in my humble opinion. 

Check out her full post here. And then add it to your favorites.

And one last note:  I've been playing this as some kind of partnership or joint venture between Christine  and I.  It's not.  She did all of the research and all of the work.  She was the one jarring up liquid pork fat at midnight a few weeks ago, not me.  I'm just some farmer guy who gave up some pork fat.

Thanks Christine!

Teaming Up for Lard, Part 1

I sometimes get requests from home cooks for lard.  We haven't had a processor that was willing to make lard for us for several years, and when we did, we couldn't guarantee that the lard we received was from OUR hogs.  That's a deal killer for me (for many reasons, some of which you'll soon learn), so we stopped having lard made.

So a week ago I got a similar request for lard from Christine, a great friend of the Farm.  I gave her the standard answer. "No, we don't sell lard.  But I have pork fat, and you can use that to make your own."  After I give most people that answer, they usually thank me kindly, and that's the end of that.

But not Christine.  She was up for the challenge. And further, she was willing to document the WHOLE process for me, so I could share it here for other people to use in future lard-rendering excursions.

And that added bonus is that Christine is a blogger herself, and so she knows all the cool tricks about inserting pictures and hyperlinks and all the other blogger tricks that make reading a blog more interactive.  (You might notice I'm not so good at those things myself.  But I'm working on it.  Promise)

So, check out Christine's first of several posts on the what's why's and how's of lard making. 

And stay tuned.