I want to share a simple ingredient shift I made in our kitchen that’s had a huge impact on my health—using real, nourishing animal fats in cooking. So many people struggle with low energy, and oh boy, I’ve been there too. But after switching to grass-fed butter from our cows and tallow or lard from beef and pork, I can honestly say I feel better, sleep better, and have more energy than I did in my 20s. There are other factors, of course, but this one change made such a noticeable difference that I can’t help but share it. If you’re looking for a simple way to boost your energy and overall health, switching to real, wholesome fats is a great place to start.
Our ancestors thrived on lard, tallow, and butter for a reason—these real fats are packed with the nutrients our bodies need. Unlike processed seed oils that can drag you down or trigger inflammation, real fats fuel your body with steady energy, support your brain, and leave you feeling satisfied after every meal. I recently read a study that found the high levels of linoleic acid in seed oils can mess with your metabolism and take up to two years to clear from your body! That really hit home for me because looking back it took a similar amount of time to reach my ideal BMI after I made the switch to full fats like butter, tallow, and lard.
Cooking with animal fats can be simple, fun, and rewarding. I personally find joy in rendering lard from scratch—turning something raw from an animal we raised into a beautiful, pure ingredient that makes my meals tastier and healthier is so rewarding!
If you’re curious how to get started or have approached me about how to use the funny looking frozen lard you received from the butcher, you are in the right place!
Rendering lard is a simple process that turns pork fat into pure, nutrient-dense lard, perfect for cooking or baking. Plus, when you render your own, you know exactly where it comes from and can trust the quality—no additives, just pure goodness.
Whether you use a crock pot or the oven, this method works beautifully, and I can’t wait for you to give it a try. Here’s how to do it:
What You’ll Need:
- Pork fat
- A crock pot or an oven-safe dish
- A strainer
- Clean jars for storing your lard
Step 1: Prepare Your Fat
If your pork fat is in large chunks, cut it into smaller pieces, about 1-inch cubes. The smaller you cut the fat, the quicker and more evenly it will render. If you have access to a food processor, pulsing the fat into even smaller bits speeds things up even more!
Step 2: Crock Pot Method
- Set it and forget it: Add your fat to the crock pot and set it on low. The heat will slowly melt the fat without burning it. After about 4-6 hours, you’ll see liquid fat forming, and crispy bits (called cracklings) will float to the top.
- Strain the lard: Once most of the fat is liquid and the cracklings are golden, turn off the crock pot and strain the liquid through a fine mesh strainer or cheesecloth into your clean jars. Let it cool, then seal and store in the fridge.
Step 3: Oven Method
- Low and slow: Preheat your oven to 225°F. Spread your pork fat evenly in an oven-safe dish and pop it in the oven. Stir it every hour or so to help it render evenly. After about 4-5 hours, it should be fully melted.
- Strain and store: Just like with the crock pot, strain the liquid lard into jars, and once it cools, store it in the fridge for months of use.
Step 4: Enjoy!
Once your lard cools, it’ll turn a beautiful creamy white. You now have a versatile, healthy fat that you can use for sautéing, roasting, baking, and more! It’s packed with vitamins and healthy fats that fuel your body, and it adds such a rich, deep flavor to your food.
Bonus Tip: Don’t Forget the Cracklings!
The crispy bits left behind after rendering are called cracklings, and they’re little bites of savory, crunchy goodness. Sprinkle them on salads, soups, or just enjoy them as a snack.
Making your own lard is not only simple but also a powerful way to take control of what you’re putting into your body. I love knowing that I’m using a nourishing, traditional fat in my cooking, and I hope you do too!
If you have any questions along the way, feel free to reach out—I’m here to help. Happy rendering!
