How do I best source pork fat for lard?

[Michael_in_TX]

Hey all,

I've been watching Rick Bayless all evening and he always seems to have these containers of rendered pork fat at the ready for sautéing or pan-frying. I've made beef tallow before, but in brisket trimmings fat is in abundance. My pork butts have a fat cap, but it is not that much fat.

If my purpose is to make my own lard, what am I looking for? Is pork belly my best bet? (Annoyingly, my HEB tends to only carry their "organic" pork belly which is $6/lb!)

[mrteddyprincess]

I keep what fat cap I trim off pork shoulders. If I'm doing several pork shoulders at once I go ahead and render the trimmings at that time. Otherwise, the fat trimmings go in the freezer until I have enough to render.

Maybe you could just buy straight up lard at the grocery store to get you by until you have enough pork fat scraps to make lard?

Brian

[58limited]

Some local butcher shops sell pork fat as do some online meat retailers - I bought 5 lbs of back fat from Porter Road. Grocery stores such as HEB tend to receive meats already mostly processed for sale so they don't have as much trim but you could ask. My local grocery chain, Market Basket, makes their own sausage so they told me that they don't have any pork fat left for sale.

I don't trim pork butts when I smoke them and a pork butt has just the right amount of fat for sausage making so I rarely have any trim to save, mostly what pork fat I have from trimming is from pork ribs - not very much.

[johnec00]

Check ethnic markets in your area. Around here (Central Florida) there are smaller and Hispanic grocery chains (Bravo for example) that sell pork fat trimmings. In addition, if there are oriental markets in your area, they will sell back fat and pork belly at fairly reasonable prices.

As stated by mrteddyprincess the simplest way to get lard is to buy it at wally world.

[PGH_RAM]

When I lived in Alexandria, I ordered it from a local butcher who practiced whole animal butchery. He was able to get me both back fat (mostly I used this for sausage) and the really good stuff--leaf lard (which I rendered for cooking and baking).

[Michael_in_TX]

mrteddyprincess's idea seems to be the most practical. When you look at the blinding-white color of the 'brick' lard vs the rendered pork fat color.....so sad.

Oh well, its a good reason to do more pork!

(This post brought to you by the unknown but assuredly supportive National Pork Board.)

[58limited]

...

[58limited]

To me, store bought lard smells funny. Especially when heated.

[Michael_in_TX]

I've only ever cooked with it twice and I used it the last time I attempted (there was an attempt....lol) carnitas, but I remember an odd smell. Preservatives, most likely.

[texastweeter]

I get it from our local grocer as trim. Usually can get beef or pork fat for about $1.50/lb. Just let them know in advance of when I need it

[Donw]

While you are out buying your fat get yourself a chunk of back fat, slice it thin and fry it up. (Those who are health conscious can bake it in the oven at 400.) Fried (or baked) fatback is one of God’s gifts to humans. 😋😋😋

[Bkhuna]

You live in Texas, you should not have any problem finding a Mexican market. They all have lard. I stay away from the commercial brands like Armour. But I get one quart tubes of local made lard and keep it in the fridge.

[GolfGeezer]

Porter Road sells 32 oz tubs. Walmart also sells the Porter Road tub.

Rendered Pork Fat 32 oz | Forested Pork with No Antibiotics – Porter Road

Epic is a brand carried on Amazon and also sold in some market chains. They make jars of Pork, Duck, Beef and Chicken fat.

[yakima]

Texas. Find an Hispanic/Mexican butcher. I have bought local here in Yakima, WA, (large Hispanic pop) and also rendered my own. Keeps forever in sealed container on counter.
Go to a real butcher. No additives. Cheap.