Just look at all that lard!! Do you render it out and use that to cook with, Titus? My mom always did when we were kids. I loved the little pieces that came to the top. I think they were cracklin's? DELICIOUS!!
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Just look at all that lard!! Do you render it out and use that to cook with, Titus? My mom always did when we were kids. I loved the little pieces that came to the top. I think they were cracklin's? DELICIOUS!!
Yes I have a huge cast iron cauldron for lard rendering. It's so easy. I just keep the fat in the freezer 'till we get our first cold day then render it all down, strain it through a screen and put in clean mason jars and put lids and rings. It's so hot is self seals and lasts years. I use it to fry and I use the leaf-lard to make pie crusts. I only cook with lard, butter, olive oil and coconut oil. But for high heat or deep frying it's lard.
And yes those delicious little pieces are cracklins... or chicharrón if you share my heritage.
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