Sheared Bliss

Tub o’ Lard
November 15, 2010, 11:44 pm
Filed under: Food, History, Museum | Tags: , , , , , , ,

No, really.  See?

The museum had 150 pounds of pork fat from the pigs that were butchered earlier this year.

PioneerA and I spent last Friday rendering some of it into lard and managed to get through an entire box – about 50 pounds.

First we ground the fat – with the help of about 100 school children who were at the museum for a field trip.  All together now, “EEEWWWW, pig fat!!!”

Insert soundtrack of Sweeney Todd here.

Then we cooked it slowly, stirring frequently while the fat melted off of all of the bits of skin and meat.

If we had more time, we would have cooked it until all of the fat was melted and the cracklings were crispy.  As it was, we cooked it all day and strained off everything that had rendered by quitting time.

Not bad, if I do say so myself.  This year’s pigs were allowed to get a little older and fatter before butchering than last year’s pigs so we had better luck making lard this time than we did at Pork and Beans Day back in January.

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