Leaf Fat question

[AnnaRaven]

I may be getting a half pig shortly. Leaf lard is available. Here's what they say:


The leaf fat can also be saved upon request and will be frozen at the ranch until your meat is ready from [the processor]. The abdominal membrane will still be attached but is very easy to remove with a filet knife.

If I get the leaf fat, how do I turn it into "lard" to use for pies and stuff? How do I process it? Do I render it or what? And how do I render it? I've never done this before. Help?

ETA:

I just ordered a half hog!

I'm really looking forward to getting it. It's a heritage cross Tamworth/Berkshire that's raised organically. It'll be butchered, processed and smoked and ready in about 6-8 weeks.

I even got the jowl fresh so I can try making my own guanciale. I got all the bones and feet and organs and leaf fat. The feet will go to the dog. The organs will go mostly into a ragu bolognese.

The leaf fat - well, that's where ya'll come in...

 

[TanksHill]

You go girl!!!

 

[ORChick]

Chop it up small, or put it throught the meat grinder (which is what I do), and then melt it at low heat. I think Free does hers in the oven; I use my large slow cooker. As it melts I ladle off the melted fat, pour it through a strainer into pint jars (or another container), and just continue on like that. The crunchy bits at the end are good added to corn bread, but the chickens also love them . I freeze the jars of lard; Free seals hers, and stores at room temp - I haven't had the nerve to try that yet, but probably will next time.

 

[aggieterpkatie]

I love using my huge cast iron skillet in the low oven. It just melts nicer and makes the house smell good. I also tried some in the crock pot, but it just was watery or something. I can't explain it, but the stuff in the oven worked WAY better than the crock pot for me.

 

[Denim Deb]

And here I was wondering what types of leaves you could get fat from!

 

[ohiofarmgirl]

hey ARaven!

here is a quick primer with pix - its easy peasy:
http://adventuresinthegoodland.blogspot.com/2010/01/how-to-render-lard.html

just cook low and slow then use it for pastries. you can use all the fat off the pig but the leaf is considered the most delicate and best for pastries

and great work on getting the jowl! honestly.. its the best part. and tams have fabulous bacons! whooot! yay you!