(This page contains affiliate links. To learn more read my full disclosure.)
Buying meat in bulk from a butcher is more cost effective as long as you have the freezer space to do so. This last time I bulk ordered meat I requested to have some of the extra fat packaged up. The butcher adds some fat to the ground pork, but otherwise it would either go to waste or they would use if to make and resell lard in their shop own shop.
We have bought meat in bulk for YEARS, but until recently we had never known to request the fat to make our own lard (and tallow– from beef)!
I used a 6 qt Dutch Oven for this whole process.
I chose to defrost the pork fat first; I didn’t want to be chopping into a large frozen brick with a sharp knife. I did have to work quickly but it wasn’t that messy.
Next, I added all the fat to my pot along with a cup of water. I turned my pot on medium high, stirring every few minutes to make sure I didn’t burn any of the fat.
I stirred more often when the rendering process initially started.
The process took a total of 3 hours.
I highly suggest a good metal funnel, a large ladle, and plenty of cheesecloth!
I made sure to washed and dry the mason jar before ladling. Just like canning, you want to make sure all of your supplies are sterile. Making lard takes time and it would be a shame if it went rancid quickly with a lack of cleanliness.
TIP: Use wide mouth jars — it will be easier to get the rendered lard out!
Let cool until room temperature.
I got 3 pint jars and a full jelly jar! I would have had more, but I made a complete mess during the ladling step!
The rendered lard looks yellow when hot, but as it cools it turns a pale white color.
Because my pantry temperature fluctuates, I chose to label and freeze my jars.
These are my go-to reusable lids in the wide mouth size.
Like this post? Sign up for the newsletter so you never miss a post: