Wed, Sep-21-11, 08:40
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Made in England!
Posts: 182
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Plan: LC, HF
Stats: 290/269/143
BF:
Progress: 14%
Location: Canada
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Quote:
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Originally Posted by ncrn122
I'm thinking of "lard" as rendered fat. The butcher here does separate the fat from the rest of the meat....but they don't cook it out. My mother/grandmother used to do that each fall when they butchered the years meat. Great tasting, but I don't know where you could find real, homemade lard now.
Ruth
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Ask your butcher for the fat from around the kidneys. Cut it up, and render it slowly, on a very low heat, in the oven. That's how I do mine, and it's the easiest, least messy way I've found.
I pay only for beef fat. The pork fat I get for nothing because it's considered a waste product in these crazy days of low-fat madness.  |