Homemade lard for pies and soap!

0117180913.jpgThis is a very handy thing to have in your cupboard.  We rendered the fat from a pig and heated it until it became liquid. Be very careful as it will splatter if you are not using a deep enough pan.  I used a stock pan.  When it becomes liquid, pour it into hot sterilized Mason quart jars.  Then what’s left in the bottom of the pan is called “cracklins” and is a delicious, although fattening, snack!  Eat them in moderation.

Now you have lard that makes the best pastries and homemade soap!


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