How to Render Lard

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“This makes such a superior product. Easy to do but takes awhile. This recipe calls for pork fat but I have rendered lard from bear and it came out excellent.”
3hrs 30mins
20 lbs.

Ingredients Nutrition

  • pork fat, from the belly,leaf fat and back fat (Do not use ruffle fat "or" fat from internal organs as it is dark and soft, thus inferior)
  • cheesecloth


  1. Preheat oven to 225 degrees F.
  2. Wash and chill fat.
  3. Cut into small pieces (1 inch).
  4. Place 1 cup of fat in roasting pan.
  5. Place in oven.
  6. When fat starts to melt, add more pieces until roaster is about half full.
  7. Render until all is melted and all moisture is cooked off and evaporated.
  8. Let cool slightly.
  9. Dip liquid from roaster and strain through triple layer of cheesecloth.
  10. (Note:After you have dipped out most of the lard and you have bits of crackling left, continue to cook these down on top of stove but watch it closely and don't let it get too hot.) Pour into 5 to 10 pound containers.
  11. Cover tightly.
  12. Store immediately in a freezer if possible.
  13. Quick cooling produces a fine grained lard.
  14. Store in freezer.
  15. You can increase storage time for this lard by adding a 3 pound can of vegetable shortening to every 50 pounds of lard.

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