It’s well worth asking your local meat people if you can have their leftover leaf lard or if you can purchase it for a small fee. Offer to render a few jars of lard for them and see if that doesn’t convince them!
FSC Contributor Becky H shares her experiences of buying a half pig and butchering it herself with lots of pictures explain each cut. She also shares a detailed recipe of how to prepare and smoke a ham.
Pork loin spiced ham with juniper, black pepper, maple syrup and smokey scotch whisky. My smoker is out in the snowy yard, so the scotch whisky adds a little smoke without me dawning my snow boots. Time to embrace Winter!
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.
This is the second part of the culatello process, as described in Salumi, where I took the salted meat and sewed it into the laminated casing, and created the "net" for hanging and curing in a wine fridge.