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Rendered Pork Fat

post #1 of 4
5/20/12 at 7:05pm
Thread Starter 

If I render fat from fresh pork, is it close enough to lard to use in making a pie crust? I am hoping to make a nice flaky crust, and prefer not to use the hydrogenated type that I can find locally. 

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post #2 of 4
5/21/12 at 7:52am
Depends on the quality of the animal, the location of the fat (ideally you want to use "leaf lard" backfat) and how well you render and clean it. Lard and rendered pork fat are the same thing. So you're not talking about the difference between rendered pork fat and lard, but making good-enough quality lard at home.

It's certainly something you can do. BUT it's not a super-market meat counter project. You need a butcher with whom you can talk, and who will order (or save) the right fat for you.

BDL
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post #3 of 4
5/21/12 at 7:23pm
Thread Starter 

BDL, thank you for the response.  At this point it would be very much a meat counter project.  I'm assuming that if I use a "lesser quality" fat it will have more pork rather than a neutral flavor.  I may just take the coward's way out and mail order a better quality lard.

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post #4 of 4
6/27/12 at 6:05pm

As I regularly make (cure and smoke) bacon at home, can I assume that the fatty layer on the pork belly makes suitable lard once rendered.  And do I assume that THAT same layer of fat makes for some great fatback with which to line a terrine for pate?  (Michael Ruhlman)

Best,

 

-T

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