Making Lard

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.

The nice white stuff and the later slightly yellower stuff