Here’s our basic walkthrough of how to go from solid raw fat to perfectly rendered lard. For back fat, rendering will take 6-8 hours. For leaf fat, rendering will take about 4 hours.
Any time I cook meat, I always go to the same drawer in our kitchen and pull out the most important tool we have in the kitchen: the meat thermometer. Having an instant-read thermometer is how we hit that balance of doneness and tenderness in our chops and make sure...
Before last week, we could say that we’d never been to a livestock auction. We don’t judge farmers who rely on auctions to supply meat to their customers. It’s just that even if we could ignore the potential animal welfare concerns, sourcing animals this way is a risk...
