Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Rendering your own lard is a snap. Lard does wonderful things to food, making pastries flakey, deep fried foods crispy and sautés profoundly flavorful. But the most important component of good tasting lard is the source of the pork fat.
Bear grease is an excellent oil for frying and baking and it's free and easy to make. And gleaning bear fat keeps a valuable resource from being wasted.
Rendering my own lard was not part of the plan in a quest to making the perfect pie crust, but it turned out to be an easy and worthwhile skill to learn!
Lard is a remarkably good source of Vitamin D and of monounsaturated fat: the same fatty acid found in olive oil and avocado that and heralded for cardiovascular health benefits.
How to turn the high quality fat inside beef long bones into pure tallow for use in cooking, candle making and soap making.
How to render lard the right way, snow white and odorless. Where to buy your pork fat and descriptions of the different kinds of fat on a hog.