He renders lard.
He goes to butcher & gets an enormous bag of pig fat (this makes our butcher happy). Enough for a couple of slow cookers full. For about $12.
He chops up the fat & slow cooks it. Freezes the fat he doesn't use in the first round. Then we use the lard for cooking & Matthew also uses it in his other new hobby: Autoimmune Protocol baking.
Why lard? Lauren Geersten at Empowered Sustenance offers 10 reasons.
The 11th reason is that you get cracklings as a delicious by-product of the rendering process.
And making one's butcher happy could easily be reason #12 (never underestimate the potential benefits of a happy butcher as an element of healing protocol success).
Lard + Cracklings
- 2-3 lbs of pork fat
- ¼ cup water
- Himalayan Salt (or similar) for cracklings
Cut pig fat into small cubes (some people have it ground at the butchers).
Place cubed fat in a slow cooker with the water. Turn to low.
Strain liquid fat through cheesecloth after approximately 2 hours & every ½ hour thereafter. Continue rendering until the cracklings are golden brown.
Refrigerate rendered lard.
Salt cracklings & eat as-is, or as a fat-tastic addition to salad, or a garnish in soup.