Homemade Lard or Tallow

Place the prepared fat and water in a large stockpot. Turn heat to low, stirring frequently at first to prevent sticking or burning. After a half hour or so, the fat will have softened and begun to melt. It will then begin to simmer as the water begins to evaporate. Keep stirring regularly during this time. Some bits of “crackling,” which are pieces of meat and skin not cleaned from the fat, will begin to emerge as well. Continue to let the fat simmer over low heat for another half hour until it looks quite clear and has cooked down significantly. You will know it is done when it appears clarified and the simmer slows down as the water is completely cooked out. Most of the cracklings will have sunk to the bottom as well; larger pieces of skin may still float, but the brown, crispy bits will sink.

Remove from the heat and let cool slightly. Then very carefully pour the liquid fat through a fine mesh strainer into glass jars or storage containers. (Save the strained crackling bits! They are extremely delicious crisped on the stovetop or in the oven and tossed on roasted potatoes, a fresh salad or your favorite sandwich for a flavor bomb.)

Cover and let the fat come to room temperature. It will turn solid as it cools. Tallow will be cream-colored, and lard will turn white. If the fat doesn’t become solid or the right color, you can return it to the stockpot and continue cooking over low heat for another 15 to 30 minutes, then strain and cool again. Once cooled and firm, transfer the lard or tallow to the fridge or freezer for storage.