I'm trying to make a concerted effort to reduce my consumption of omega 6, even from animal sources.
I bought some lard which has a PUFA content of 11% and the majority of that is bound to be omega 6 given the amount of grains in standard pig feed.
Is there anyway of refining the lard at home to reduce the PUFA content?
You have to remember that the 11% number is an average and yours might be more or less. I get my lard from a farmer who feeds minimal grains, so it is probably less.
I wish I could reduce the PUFA content, but unfortunately I lack a food processing lab in my kitchen.
There are many different kinds of lard, and processes for rendering. Be careful that if the lard is shelf-stable it has been hydrogenated and contains trans fats.
As to fractional crystallization, if you have to ask... :-) here's a few melting points of some common fats
To render lard:
Cut the grass-fed fat into small cubes. Put in shallow pan with a small amount of water to prevent burning until the fat starts to melt. I start my oven at 325 until there is a good amount of melted fat to cover the bottom of the pan, then turn it down to 300. Check every 30-60 minutes, stir. After an hour or so the water will have cooked out and you can start to pour off the lard as needed. I strain it through a metal strainer into glass jars and refrigerate.
As you near the end of the rendering, you get cracklins. I usually turn the oven down to 275 and let them crisp for a few more hours, stir as needed. You can make them as crunchy as you like. Add lots of salt or other seasonings. I keep mine in the freezer and reheat as needed.
The lard will be yellow until it cools down and solidifies. Keeps for months in the fridge. It is delicious.