Butchering A Pig Part 5
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5:04
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Back fat makes a delicious lard. We raise our pigs to about what you see there, around 3/4" to 1" of back fat. We render the back fat, with the skin on, over steam. This produces a wonderfully flavored white lard. Decanted into mason jars and allowed to cool the gelatin separates from the lard which is an excellent replacement for oils in cooking.
pubwvj 5 months ago
Thanks for posting, very informative.
mabindaby555 11 months ago
Where the heck is part 6,7,8, and 9?!?!??
Ssquishyy 2 years ago