I have rendered lard in the past, mostly in smaller amounts, 20 lbs or less. My grandmother taught me how when I was a child.

I just put mine into the crockpot or into a low oven, chopped up very finely, keep the heat low as if the cracklins brown, they give that "browned pork" flavor to your lard. Grandma used to put water in hers and let the water slowly cook away, but it seems counter intuitive to me to add water just to cook it off.

I see no reason why lard couldn't be remelted and rendered asecond time, and strained to make a purer form of lard, if you don't scorch or brown itk it at least can't hurt it, I'd go for it.

I've never done 3 pigs worth at once, though.

Annie

Sounds like you render a lot of lard.

You may want to consider a lard press. After the lard is rendered, there is still a lot more which can be pressed out.

dcarch

I remember my mom rendering lard. She used a large pot, probably a pressure canner bottom on top of the stove. I would probably opt for the crockpot or a Nesco.

Anyway, I found this blog entry that has useful info, esp. separating the fat from different parts of the hog and grinding the fat before rendering:

Here is a link that might be useful: Render Lard the Right Way

Thanks everyone. I'm going to try the crock pot method with the fresh fat. I wish I had separated the fat from around the kidneys to get the leaf lard, but my husband and son were too intent on just getting the meat butchered to worry about which fat was which!

My first batch of lard turned out beautiful, very white, and I'm anxious to try a pie crust. With the new research on pasture raised pigs and the benefits of their fat over butter or store bought lard, Crisco will disappear from my pantry! Like most people, I always thought lard would send me to an early grave. Store bought lard, yes. Pasture-raised pig lard, no.

It's relatively easy, isn't it?

You're gonna love that pie crust and you are right about the lard. Turns out that animals treated well and fed what they are SUPPOSED to eat instead of what will make them fat fast, are actually healthier, both to consume and to keep.

Kind of like people trying to live on McDonald's, I suppose...

Annie