I'd like regular ancestral cooking emails!
We render lard from local back fat in a slow cooker. It’s simple – dice the fat and put it on low. Every couple of hours, pour the liquid off. By the end of the day the ‘scratchings’ left over are small and you have containers full of lard everywhere.
I then work some magic with the left-over bits. I transfer them to a medium-hot cast iron pan and cook for 30 minutes more, stirring occasionally. This not only creates wonderfully crispy bits of delicious fat that we can sprinkle on our food, but also seasons my cast iron pan nicely!
Zero-waste, a shiny pan and smiling faces at the table.