As you might've guessed, pigs have a lot of fat. That is kind of the point. When my pork comes back from the slaughterhouse, I'm going to have to figure out what to do with a whole bunch of fat. I'm doing a little experimenting.
This is chunks of fatback (AKA back fat) after I cut the skin off of them.
This is whipped lardo. You run raw fatback through a food processor with a little salt, vineagar and herbs until it gets creamy. You're supposed to use a little garlic too, but I had run out. It came out like super fancy butter, but piggier.
I rendered the rest of the fatback into lard. The yellower stuff is the cleaner lard. The brownish liquid is the lard I strained from the cracklin's all the way on the left. Cracklin's are the crispy bits left over when all the fat has melted.
You can use lard pretty much anywhere you'd use butter or oil normally. Except salad dressing, that'd be gross.
Leanna at Four Legs Farm