I’ve been out of good, home rendered lard for a long time. I was out of it before we left Texas. There was a meat processing place not too far from us and I could get it there but I had never checked the local places here. Back in June, we were in a meat processing place here and I asked about pork fat and they explained that they can only sell fat from an “inspected” pig and the inspector comes on Wednesdays so that’s the only day they can save the fat. She told me they keep a list and when they get to you . . you get your fat. I was going to be out of town in July so I didn’t want to get on the list and then not be able to pick it up. August got here and I had zero space in the freezer. I’ve always bought 25 pounds at a time, rendered part of it and froze the rest; then another day when I had time, I’d get out the rest and process that.
The third week in August, I had taken a turkey and a ham out of the freezer so I got on the list for 25 pounds of pork fat. They called Thursday to tell me they had it and I asked if we could pick it up Friday and that was fine. Vince went to town yesterday so he ran by and got it for me.
It isn’t pretty but it will surely be nice to have good lard again. There is some back fat down in the bottom of the box. I divided the fat up . . put 8 pounds in the freezer that should be good for pie and pastry crusts. I rendered the other 17 pounds yesterday. I’m afraid to put boiling hot lard in jars so I left the lard out overnight to cool. Today I’ll barely heat it to the melting point, pour it into jars and once the lard is solid again and cooled completely, I’ll keep them in the fridge.
Then, there’s going to have to be a major cleanup in the kitchen!