"Lard was removed from kitchens by marketing, not by health. It belongs back.
"KaiRenner26th of April 2026
What Lard Is and Why It Matters
Lard is rendered pork fat — specifically leaf lard (from around the kidneys) for the highest quality neutral-flavored cooking fat. Leaf lard has a higher percentage of monounsaturated fat than butter, a higher smoke point than most vegetable oils (375°F for unrefined, 460°F for refined), and produces pie crusts with a flakiness that no plant-based fat replicates. The fear of animal fats in cooking is a product of mid-20th century marketing; the chemistry does not support it.
1Pound Fat
375F Smoke Point
Source Leaf Fat
Ask a butcher for leaf fat or leaf lard — the fat from around the kidneys.
Source Leaf Fat
Leaf fat is the fat from around the pig's kidneys — the highest quality, most neutral-flavored lard fat. Back fat and fatback also render into lard but have slightly stronger pork flavor — better for savory cooking, less neutral for pastry. Source from a local butcher, heritage pork farm, or farmers market. Ask for it specifically — grocery stores rarely stock it.
Grind or Cut the Fat
Grind or cut fat into small pieces to maximize surface area for rendering.
Grind or Cut the Fat
Cut the fat into 1/2-inch cubes or run through a meat grinder. Smaller pieces render faster and more completely. Remove any blood vessels, red tissue, or skin — these impurities discolor the finished lard and reduce shelf life.
Render on the Stove or in the Oven
Low heat, 250 to 300 F, stirring occasionally until solids float.
Render on the Stove or in the Oven
Place the fat in a heavy pot with 1/4 cup of water (prevents scorching before fat melts). Heat at 250 to 300°F — oven method is most consistent. Stir every 20 minutes. After 1 to 2 hours the solid tissue (cracklings) will turn golden and float. The liquid fat will be clear yellow.
Strain and Store
Pour through cheesecloth into glass jars and refrigerate or freeze.
Strain and Store
Pour the liquid lard through a cheesecloth-lined strainer into clean glass jars while hot. Seal and cool at room temperature, then refrigerate. Lard keeps 3 to 6 months refrigerated and up to a year in the freezer. It turns white and opaque when solid — this is correct. Save the cracklings from the strained solids — seasoned and eaten warm they are excellent.
What You Need
2 to 3 pounds pork leaf fat from a butcher
Heavy pot or Dutch oven
Cheesecloth for straining
Clean glass jars for storage
Optional: meat grinder to cut fat faster
Leaf Lard for Pastry, Back Fat for Frying Leaf lard is neutral enough for pie crusts, biscuits, and tamales — use where you do not want pork flavor. Back fat rendered lard has more pork character and is better for roasting potatoes, frying latkes, and cooking savory items where a hint of pork flavor enhances the dish.
"The flakiest pie crust you have ever eaten was made with lard. You just may not have known it.
"KaiRenner26th of April 2026