How to Render Lard (And Why You Should Use It)

Leaf lard or fatback (depending on what you're using it for - see blog post for description), diced as finely as you can (dice it while frozen)

note: NOTE: Use only fat from pasture-raised pigs only (see Word of Caution section in blog post)

note: NOTE: Use this same method for beef tallow and other animal fats

Directions at daringgourmet.com

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