From Fat to Finish: Homemade Pork Lard Made Simple
#diy #pork #homemade
Learn to render your own rich and creamy pork lard in this easy-to-follow video tutorial! Discover the secret to adding a depth of flavor and tender texture to your favorite traditional recipes with this golden and deliciously pure homemade lard. Watch now and elevate your cooking to new heights!
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☞ Pork Lard:
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✦ Pork Lard Recipe ✦
4 lbs fatback
⭐️ Make These Recipes With Lard:
✻ Flour tortillas SUB butter for Lard:
✻ Refried Beans:
✻ Mexican Sopes:
✻ Chicken Tamales:
✻ Carnitas:
✻ Enchiladas:
✻ Chiles Verde:
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🖨️The Basics of Rendering Lard : https://villacocina.com/basics-of-rendering-lard/
In Australia big supermarkets like Coles, Woolworths or Foodland used to store the lard in 250g blocks, It was a high quality beautifully smelling pure pork lard, we used it instead of the cooking oil – until recently when it disappeared from all the stores. Just like that, it looks like by some directive order. It was made by company named YORKFOOD who made it since 1930's…
I get leaf fat from my local butcher for free (he says no one ask about lard anymore) and render it in a crock pot …. I prefer leaf cuttings as it has the least flavor making it very versatile.
We do not need to eat animals to survive. This has been the ultimate lie fed to us for generations to keep us asleep, obedient, with low vibrations, and ridden with parasites from flesh. God did not say thou shall not kill but you can kill all of my animals. We can do this guys, I love you all ❤
Thanks, it’s difficult to find pork fat anywhere all the butchers use it for sausage ect. However, they all have beef fat/Tallow because it’s harder to render than pork. I have been rendering and using beef fat but it doesn’t have the unique wonderful flavor of pork lard.
Where do you get so much of the fat from? Just reg grocery store?
In Czech we call it škvarky. I let the lard brown until it starts to "rattle", then I pour the lard into jars, salt the škvarky and they are delicious as a treat for watching TV
Thank you for your very important and informative video. We need to know how to render lard or make tallow, as our ancestors did, because all natural fats (butter included)are healthy fats beneficial to the body unlike oils which are processed and not.
No salt?
I had no idea that lard can make it home! Your video is indeed wished by all women's that have a cooking sense.
Is lard halal
thanks for this! I am considering lard as it is healthy.
Looking nice ☺️☺️☺️☺️ i can imagine that smell
nice
I just started rendering pork tallow this morning.
Try adding lard to piping hot boiled rice and light soya sauce ❤
I would try this in an oven at about 250 degrees. I have to find where to buy fatback. 😊
Thank you. I will definitely start doing this. Very clear instructions.
Great video! Thank you! ❤
Grind your fat you will get more. Leave lid off kettle to get rid water or moister.
Que tonta lol i never even thought about making it myself, looks so easy! How's the smell?
How long would this last if sealed properly?
My Italian Mom did this all the time. We would fight over the rendered cracklings and Mom would use them in her “chee-go-la bread”. Yum!
I have done it myself a few times but not often enough. It was always pork fatback for us. Delicious!
Thank you for sharing. Do you render a second or third time to rid of impurities. I have rendered lard before and resulted into strong smell and beef flavor. Usually can see the impurities settle at the bottom (brown color). Do you have any advice in getting rid of the strong smell/flavor?
Can you put bay leaves and pepper corns?
You can add black pepper And garlic for more flavor
Attention…i just use lard for my leather like my french grand mother did…
Great video! Thank you!