Rendered lard

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	1.64 ($ 0.82/serving)
	1 hour
	2 jars

Each serving contains 100 g

Energy 3713 kJ (887 kcal) 44 %
Sugar 0 g 0 %
Fats 98.51 g 141 %
Saturates 0 g 0 %
Sodium 0.396 g 17 %

% recommended daily amount for adults (Everything about GDA)

New findings has not confirmed that the body fat increases cholesterol and act as cardiac and vascular disease.

pork lard	as needed	600 g	5373,8 kcal
salt	1/2 tsp	6 g	0,3 kcal
jars	2 x 375 ml	0	-

Cut lard into cubes of about 15 × 15 mm, put in a suitable pot and pour about 50 ml of water.
Keep the temperature around 110 to 120°C and stir occasionally.
When the lard dissolves, add 1/2 teaspoon salt.
After some time, lard stops bubbling, but do not increase the temperature. It is the most common mistake when rendering. Above 130°C fat begins to burn, it will lose the delicious taste and greaves will harden.
When bubbling almost stops, let it cool so that the jars will not crack.
Put greaves into a jar and carefully pour off the clear lard into the second jar. The greaves in the jar slightly squeeze into a glass and pour lard.
Leave at room temperature to solidify, close it and store in a cool place.
Lard in the fridge can easily absorb different odors, so always put a lid on.

Comparing with other fats:

	Fat content	Saturated fat	Monounsaturated fat	Polyunsaturated fat	Smoke point
Sunflower oil	100 g	11 g	20 g	69 g	232 °C
Soybean oil	100 g	16 g	23 g	58 g	232 °C
Olive oil	100 g	14 g	73 g	11 g	216 °C
Corn oil	100 g	15 g	30 g	55 g	232 °C
Peanut oil	100 g	17 g	46 g	32 g	232 °C
Vegetable hydrogenated fat	71 g	23 g (34 %)	8 g (11 %)	37 g (52 %)	182 °C
Pork Lard	100 g	39 g	45 g	11 g	188 °C
Fats	94 g	52 g (55 %)	32 g (34 %)	3 g (3 %)	200 °C
Butter	81 g	51 g (63 %)	21 g (26 %)	3 g (4 %)	177 °C

The chart was taken from cs.wikipedia.org

- cut 600 g of lard into cubes of about 15 × 15 mm and pour about 50 ml of water... (remove all the pieces of meat!!!)

- keep the temperature around 110 to 120°C and stir occasionally...

- when the lard almost dissolves, add 1/2 teaspoon salt...

- after some time, lard stops bubbling. The most common mistake is to increse the temperature... DO NOT INCREASE THE TEMPERATURE!!!

- when bubbling almost stops, turn it offf and let it cool... (so that you can touch the pot)

- first pour clear fat into a 375 ml jar...

- into another jar put greaves, squeeze them slightly and pour over with fat...

- which jars do you thing will solidify quicker??? clear fat or the one with greaves???

- store it closed, as it can asily absorb different odors...

- the salt in the lard makes spreading easier even at low temperature - temperature of lard on the video is 4°C... slow rendering ensures soft greaves...

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