You should use back fat for this. If you are patient and heat slowly the lard is whiter.
Mince on the course setting and put in to a ceramic dish in to an oven at 90°C
It will take several hours for all the fat to come out, pour it off from time to time. The bits of fat will slowly brown and at some point I start pouring off in to a second bowl so I have some really white and some a bit more yellow. When it cools and sets it is paler than it looks as you pour it off.
One top one of these are bits cooking in a metal tin and the bottom is ones cooking in a ceramic tin. I was interested to see the marked difference in how fast they cooked. The little bits left over are very tasty with a bit of salt on.
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| The nice white stuff and the later slightly yellower stuff |
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