Lard, Backfat, Cracklings?

by (777)
Updated about 8 hours ago
Created March 24, 2014 at 10:52 AM

I rendered my own lard from pork back fat yesterday, the cracklings were amazing, one of the best things I've ever eaten!

Now i'm finding it hard to find back fat anywhere as the shop i bought it from ran out, all the butchers i've called don't cut up the pigs instore so don't have any, all the online 'grassfed' places don't keep it either. This isn't an option!

Is back fat the best to render lard/make crackling? Can I make it from other bits of pork fat just as well as back fat? Does it work with any other fats like beef/lamb?

Also how do you store the cracklings, in the fridge? or just add loads of salt & keep in an airtight container?


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1 Answers

4991 ยท March 24, 2014 at 12:27 PM

My local organic pork butcher keeps fat for me - just ask in advance. I use any and all pork fat to make lard.

Back fat is certainly my favourite when I am making Pate.

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