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Rendered lard is a tasty and traditional cooking fat. Whether you’re frying up eggs or roasting vegetables, lard is a higher temperature cooking fat and adds flavor to a variety of dishes. The key to rendering lard is to be patient and cook at a lower temperature to achieve that savory flavor.

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  • 2 lbs pork fat from pasture-raised pigs
  • 1/4 cup water


  1. Chop the fat into 1/2-inch cubes. For easier chopping, place the fat in the freezer for 1 hour prior to chopping.
  2. To the slow cooker, add the water and cubed pork fat. Cook on the lowest setting, stirring the fat every 30 minutes.
  3. When the fat turns slightly brown, the lard is ready to be strained, generally between 2–4 hours of cook time, depending on your slow-cooker.
  4. Place a colander inside a large bowl. Line the colander with cheesecloth. Pour the rendered fat and leftover pieces into the colander slowly and carefully. Remove the colander.
  5. Pour the rendered lard from the bowl into a glass jar and store in the  refrigerator.