Rendering Lard, Fatty Pigness

I love pies, I love pie crusts. So does Mr.Sir, he practically begs me for pumpkin pie year round. I just strongly dislike rolling out pie crusts. I will just squish it into the pan before I clean off the counter to roll out one pie crust. So what I do is I will make 5 or 6 crusts and freeze them. After making a few crust with oil recipes and one with a lard recipe. I am a believer in Lard. Lard is a super fattening ingredient but if you are having pie, you are splurging on calories anyways so might as well make it good. Everything in moderation.

I went to Wal-Mart to buy lard for my pie crusts , found a box and brought it home. Mr. Sir read the box and said "Uh, Honey? Why did you buy hyrdogenated lard?" I had no idea, I just saw the word "Lard". I was using lard for the flakeyness and to avoid hydrogenated oils to begin with, yet here I was buying hydrogenated lard. So Mr. Sir and I agreed that we would try the real stuff.



When we went to pick up our beef from the butcher I asked to buy some lard. He gave me this big bag full of white and pink stuff. I've never seen unrendered lard before.



I got home and used this tutorial on how to render it by My Humble Kitchen. Mr. Sir helped me chop it up and we stuck it in the crockpot.

After a couple of hours, I strained out the cracklings and poured it into mason jars.



 4.6 pounds of unrendered lard got me a quart and half a pint of snow white lard. It is going to last me ages, but its the good stuff!

 Mnmmm Pie

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