Saturday, 28 August 2010

Lardi da di daaaa....

Our pig was not very fat, so there wasn't much to render. The few excess pieces of fat went into a pot, then on to very low heat for a few hours.
Once you are satisfied that this is all the lard you get, strain into a jar or any other container.
Let cool. Put in fridge and use for cooking. Good stuff!

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