Paleo Diet and Paleolithic Diet Questions & Answers

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Rendering beef fat or pork fat yields tallow or lard and cracklings. Does anyone know what the structural difference between the crunchy cracklings and heated liquid fat is reflecting? Is it a more saturated situation? Are there going to be less PUFAs in the pork cracklings than in the rendered lard? The pork fat is from hogs fed a varied diet though all appear to get fed some grain now, some more than others.

flag	asked May 8 2012 at 7:19 Richard N 1,595●3●10

Mike T · Answer 1 · 2012-05-08 08:08:28Z UTC

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Maybe I'm misreading your question, but you also get cracklings when you render beef into tallow. I think if you've left it in heat long enough, there shouldn't be much fat left in the cracklings. I believe they are mostly protein and minerals. This document seems to have a lot of relevant information:

http://assets.nationalrenderers.org/essential_rendering_book.pdf

answered May 8 2012 at 8:08

Mike T
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Rendering both both beef fat (void of meat) and pork fat yield cracklings though the pork cracklings are tastier. I've done it at different temperatures with similar results. Pork cracklings with some salt on them are to me the most delicious food there is. I pile them on 3 lightly poached egg yolks every morning making breakfast nothing less than orgasmic. – Richard N May 8 2012 at 11:36

Yes, both yield cracklings. What is your question? It seems you're asking what type of fat is in the cracklings, but as far as I know most of the fat should be rendered out of the cracklings. Cracklings should be mostly protein and minerals (at least according the doc I linked above). – Mike T May 8 2012 at 13:38

You've answered my question Mike, never realized there was more than fat in what I perceived as all fat. Thanks for the link. – Richard N May 9 2012 at 1:14

beef and pork cracklings vs tallow or lard

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