How to make fragrant lard

Lard, a common cooking oil, is derived from pig fat. It's often believed to contain high levels of saturated fatty acids and cholesterol, which are thought to have negative health implications. However, in reality, these substances are essential nutrients for the human body and pose no threat to health when consumed in moderation.

From a nutritional standpoint, our diet should encompass various types of fats, including both animal and vegetable oils. If you're interested in making lard at home, you can purchase fresh pig fat. By boiling it down, you'll obtain a pot of richly flavored, homemade lard with a long shelf life.

While explaining how to make lard may seem straightforward, there are potential minor issues that can arise during the process. To ensure clarity and achieve a flavorful lard, it's crucial to grasp some relevant knowledge.

1.Is lard made from leaf lard or fatty meat?

"Lard" is a type of fat derived from pigs, and it primarily comes from two sources: leaf lard and fatty meat.

Leaf lard originates from the leaf-shaped fat around the kidneys and abdomen. It boasts a high oil yield, resulting in a purer lard with a distinct aroma and a longer shelf life. Leaf lard is ideal for households requiring large quantities of lard or seeking a pure flavor.

Fatty meat refers to the part of pork that contains fat. While it yields less oil with larger oil residues, lard made from fatty meat offers a meaty flavor. This can add depth to certain dishes when cooking.

Therefore, if you prioritize a high oil yield and enjoy the rich aroma of lard, particularly for baking or creating hot pot bases, leaf lard is recommended. However, if you desire lard with a pork flavor for stir-frying or mixing with rice, fatty meat is a suitable choice.

2.How to select and handle leaf lard?

Selection: Choose large, thick slabs of lard that are pure white in color. Thicker slabs ensure a higher yield of oil, while the pristine white color indicates fresh and healthy pig fat, resulting in less of a fishy smell when produced.

Checking for Lymph Nodes: Some lard may contain lymph nodes. During cleaning, carefully inspect and completely remove any lymph nodes found.

Freezing: Freeze the lard in the refrigerator for about 30 minutes. This will solidify it, making it easier to slice into chunks. Additionally, frozen lard tends to render oil faster during cooking, resulting in whiter lard.

3. How should lard be stored?

Sealed Storage: Transfer the lard into a dry, oil-free, and clean glass jar or ceramic pot with a tight seal, keeping it away from air and moisture to prevent oxidation.

Adding Natural Preservatives: While the lard is still warm, consider adding spices like Sichuan peppercorns, soybeans, or salt, which can prolong shelf life and add unique flavors.

Refrigerated Storage: Storing lard in the fridge can effectively extend its shelf life. Typically, about 2 months at 32°F (0°C) and almost 10 months at 28°F (-2°C). For opened lard, try to consume it within 3 months.

Regular Check: Regularly check your stored lard for any unusual changes or smells. If signs of spoilage are noticed, dispose of it promptly.

Next, I'm going to show you the correct way to make lard. If you have a preference for lard, then hurry up and follow along to learn!