Description
Melting and clarifying pork fat to create a clear, stable lard.
Technical
Heating pork fat to a temperature range of 100°F to 120°F, then cooling and filtering the mixture to create a clear and stable lard.
Culinary Significance
Used to create a flavorful and textured ingredient for baking, cooking, and sauces.
Science
Primary Reaction
melting
Parameters
Temperature
43°C optimal
38°C to 49°C range
Temperature range for optimal lard rendering
Time
1 hour
30 minutes – 2 hours
Equipment
Heavy-bottomed potCheeseclothStrainer