They get zdor - pork internal fat - from pig intestines, melting it over low heat. After cooling, store in a cool place, using it in home treatment.

For bronchitis. If signs of bronchitis appear, stir a dessert spoon of fat into a glass of hot milk. Have a drink. Zdor is mixed with turpentine. The resulting mixture is rubbed into the skin of the chest until completely absorbed. To avoid hypothermia, the chest is insulated after rubbing.

Treatment of burns. Unsalted melted lard is mixed in equal quantities with wood ash powder from the combustion of linden and oak logs. The resulting mixture is applied to the burn areas.

Treatment of hemorrhoids. The healing of anal fissures and the disappearance of hemorrhoidal cones is facilitated by an ointment prepared from the following components. Recipe: bee honey, take a tablespoon, add a teaspoon. sea ​​buckthorn oils. Mix the ingredients and apply the resulting ointment to the sore spot. If necessary, the composition is administered on a special suppository cut from potatoes into the rectum. Exercises for hemorrhoids will also help here.

Pulmonary tuberculosis. You will need: kg of bee honey, kg of pork internal fat, a liter of aloe juice (squeeze the juice through cheesecloth from aloe leaves minced through a meat grinder), 10 pieces of homemade chicken egg yolks, a pack of cocoa (for example, “Golden Label”). Calciumite is useful for such patients.

It’s great to heat it up, melt the honey in a water bath. Combine the components and stir until a homogeneous mass is obtained. Divide the resulting drug into containers and put it in the refrigerator for storage. The mixture should be consumed for a long time three times a day, one tablespoon at a time. half an hour before meals.

The mass can be divided into fractions over time. To soften the mixture, place it in a warm place, then stir thoroughly.

Treatment of bedsores. Prepared from the following components. Part of crushed black poplar buds, 1 - oak bark powder, 3 - unsalted melted health. Mix the components thoroughly until they are evenly distributed throughout. Apply the prepared ointment to bedsores 3-5 times a day.

Erysipelas. Recipe: rinse and mince plantain leaves. Mix the resulting slurry with the same amount of pork internal fat and apply to areas of inflammation. Fresh ointment is applied every other day.

Acne. Yarrow flowers are ground and mixed with an equal amount of fresh pork fat. Apply the resulting ointment to the affected areas overnight.

Cough. Place a glass of milk on the fire. Once it boils, add 1 tsp unsalted pork fat, half a tsp. baking soda. Stir thoroughly and drink hot in small sips. For treatment, you need to drink up to 3 glasses of the drink per day. Prepare each portion immediately before taking.

There are many traditional medicines used in cases where medications cannot be used. Among them, there are recipes that contain cough lard as a component. This natural product helps both with colds and in the treatment of other diseases.

Healing properties of lard

Tallow or visceral fat is found inside all animals. These are crumbly lumps, which are a rolled up mesh that has a bright white color.

This product has been used for a long time in the treatment of lung diseases, including tuberculosis. In folk recipes, the use of fat was more often practiced. Pork fat has less healing properties, but it does not have such a strong specific smell. Pig lard is often used, which is easier to obtain.

Internal fats are used for treatment only in their natural form. They serve as a basis for medicines. Ordinary fat does not have the qualities that can affect diseases, including coughing.

How to cook

In order for the suet to be turned into medicine, it is melted down to obtain the final product. For this purpose, the fat is placed in a container and placed in the oven at low temperature. Heating can also be done on low heat from a gas stove. After the lard has melted, it is poured into a separate container and cooled. The resulting substance is also known as lard. Reheating allows you to obtain a homogeneous structure, convenient for storage and further use. Rendered fat has a slight odor. If the aroma is sharp and unpleasant, it means that the lard was initially of low quality.

Lard is a white, lumpy fat that has no distinct odor and coats the internal organs of animals. Unlike ordinary lard, which appears as a solid mass, it is a crumbly product. It has important medicinal qualities that are used to treat a wide variety of diseases. It should be noted that ordinary lard, which is usually consumed, for example, in salted or smoked form, does not possess these properties. So we’ll talk about what lard is valued for, what benefits it has for the body and whether it can cause harm on this page.

Beneficial properties of pork lard

The composition of lard contains arachidonic acid, which is part of the enzymes of the heart muscle and the membrane of human cells. With its help, some hormones are formed and cholesterol is exchanged. In terms of biological activity, lard exceeds other fats several times. If, when heated, many animal fats lose their beneficial qualities, then its properties remain unchanged. It can be easily mixed with wax, glycerin, alcohol or resins to make medicinal ointments.

Rules for preparing and storing pork fat

Using lard, a variety of therapeutic compounds are prepared. When used externally, they do not irritate the skin and can be easily washed off with ordinary soapy water.

In order to prepare pork fat suitable for use in food or medicinal purposes, you can use the following methods:

Finely chop the lard or grind it using a meat grinder, put it in a saucepan and put it on low heat. When the fat reaches a transparent state, it is drained through a colander, cooled and stored in the refrigerator;

Chopped lard, placed in a metal container, is heated in the oven until cooked.

Properly prepared liquid fat is transparent (without sediment) and has an amber color. After freezing it turns white.

Prepared fat should be stored in a dark, cool place. Storage at high air temperatures and the presence of light results in a product with an unpleasant, pungent odor and bitter taste. It becomes unsuitable for consumption as it has an irritating effect. Pork fat can be stored on the refrigerator shelf for up to a year and a half, without losing its beneficial and medicinal properties.

Another benefit of pork lard

Pork fat, obtained from lard, is a rich source of energy. It contains vitamins A, E, D and K. Cholesterol is present in it in small doses. Its beneficial properties also include the presence in the composition of a sufficient amount of magnesium, zinc, potassium, phosphorus and a number of other macro and microelements necessary for human life.

Its reasonable consumption in food allows you to maintain the vital functions of the body, and also gives the skin a healthy, “radiant” appearance. Pork fat has become widespread in the treatment of a number of diseases, as a remedy for external and internal use.

Medicinal use

1. Joint pain

Sore joints are lubricated with pork fat at night, compress paper and warm cloth are applied on top;

2. Skin diseases

For those suffering from weeping eczema, a composition of the following components is recommended: pork fat - 2 tablespoons, white of two eggs, nightshade - 100 grams, celandine juice - 0.5 liters. The mixture must be kept for three to four days, and then rubbed into the affected areas;

For burns, use an ointment prepared as follows. One medium-sized onion is fried in half a liter of lard. Five crushed acetylsalicylic acid tablets are added to it. Apply the ointment to the burn several times.
Fat will help prevent the formation of scars and scars, and with the help of aspirin it is possible to prevent the burn from becoming infected. If the affected area is large, you need to lubricate it with this composition every hour for two weeks. This will allow new healthy skin to quickly form.

3. Respiratory tract diseases (bronchitis, pneumonia and others)

For internal use, dissolve a teaspoon of pork fat in a glass of hot milk. To improve the taste, you can add a little boiled honey to the resulting drink, since in its normal state it can worsen the cough;

For external use, lard is mixed with a small amount of alcohol and rubbed into the patient’s chest;

To treat a runny nose, you need to rub lard on your feet at night and put on warm socks;

For preventive purposes, an infusion prepared from one glass of rosehip decoction with the addition of two teaspoons of honey and half a teaspoon of lard is used. This will help strengthen the immune system and increase the body's activity.

Now let's talk about whether pork lard is dangerous, what harm it can cause...

Possible harm

The pig is a very clean animal, but it eats a lot that comes in its way. Therefore, lard, like meat, can sometimes be contaminated with helminths and microbes that are dangerous to humans. It may also contain mycotoxins, which are formed during the decay of fungi and are collected in large quantities in adipose tissue. Therefore, before consuming lard, it must be subjected to thorough heat treatment.

healthy human

Common foods in the human diet are products from domestic pigs and wild boars. Since ancient times, food has been one of the main sources of “fast” energy. Lard is not only a favorite delicacy in the human diet, but its fat is also popular in treatment.

How to buy and render lard into fat

One of the main factors is the right lard. The meat aisles offer a varied selection, but To select a quality product, you need to consider the following:

• The pig's skin should be soft and smell good. It’s good when the skin is ground with straw, but it can also be done with gasoline. This lard has a specific smell.
• The lard should be white and not have a sour, musty smell.
• To determine softness, it is recommended to pierce the product with a toothpick during the selection process. The stick should go in like butter.

• The thickness of the lard should be medium, plus if there are layers of meat, they should be grayish-red in color. This is an indicator that the animal was well fed and was not starving.

If you are lucky at the market or you have a familiar hunter, then purchasing wild boar lard is optimal. This is due to the healthier natural diet and lifestyle of the boar. The fat is rendered according to the recipes below; it is also easy to salt it.

The price may even be lower than that of domestic pork - wild boar is a common hunting catch. The healing properties are enhanced. Meat with lard is a healthy and high-calorie food in cooking. The use of fat in cosmetology is also described.

This lard can be melted or prepared according to various recipes. To get the melted product you need:

• Wash and dry the lard with a paper towel.
• Cut into small pieces and place in a container.
• Heat the product over low heat until cracklings form, and then remove them.
• Cool the melted mass and put it in the refrigerator.

In order not to melt the lard excessively, it is necessary that the cracklings have a flesh-colored or yellowish color.

You can also raise your own pig, but for this the following factors should be taken into account:

• Decide on the breed of pig (for example, a bacon pig does not produce good lard).
• Provide piglets with optimal living conditions: a room with pens, a walking area with a canopy and a dug hole for swimming. The scale of construction depends on the chosen breed.
• Provide animals with high-quality food: boiled vegetables (carrots, beets,
• To ensure good quality lard, piglets should be fattened from three months of age. The animal should consume 6 kg of feed and 30 g of salt per day. From eight months of age - 7 kg of food and 40 g of salt. When a pig reaches 1 year of age, feed consumption is 8 kg.

Piglets can be given mashed root vegetables on the 20th day after birth, before this time - porridge.

Composition of lard

The pig has two types of lard. These are subcutaneous and internal (internal).

The internal type of lard is considered the most useful for treatment.

The product contains:

• proteins;
• histamines;
• cholesterol (50-80 mg);
• lecithin;
• various vitamins;
• minerals;
• valuable fatty acids.

Microelements contained in lard:

Vitamins:

Vitamin E	1.7 mg
Vitamin A	0.005 mg
Vitamin B1	0.084 mg
Vitamin B2	0.051 mg
Vitamin B3	0.115 mg
Vitamin B6	0.04 mg
Vitamin B12	0.18 mg

Minerals:

• phosphorus;
• sodium;
• manganese;
• copper;
• selenium;
• zinc;
• iron.

Unsaturated fatty acids:

• oleic;
• steoric;
• linoleic;
• palmetine;
• linolenic;
• arachidonic

The beneficial substances and quality of fat do not change when heated, unlike beef and lamb fat.

What benefits and harms does lard bring?

Facts about benefit interior lard:

• Strengthening the immune system will also be beneficial when consumed.
• Removes harmful cholesterol, toxins and heavy metals from the body.
• Improves the functioning of the digestive tract.

Indications and contraindications for use

Like any product, pork fat has a number of indications and contraindications that should be taken into account to exclude side effects and allergic reactions.

The consumption of internal pork fat has a number of indications in the treatment of the following diseases:

• Colds, especially those accompanied by cough.
• Pneumonia.
• Bronchitis.
• Skin diseases: eczema, burns, dermatitis, etc.
• Ulcers.
• Ear disease.
• Exhaustion of the body.

For injuries to the musculoskeletal system, ointment is used.

• Hepatitis.
• Cardiovascular.
• Atherosclerosis.
• Duodenitis.
• Cholecystitis.
• Pancreatitis.
• And also to people suffering.

The norm for an adult is 9-12 g of fat per day, 100 g per week.

Special indications

When consuming large amounts of pork fat, the following may occur:

• , so it contains histamines;
• pork products should be well processed thermally, as trichinella, echinococcus, and sarcocysts may appear;
• Since the product is high in calories, it is not recommended to consume it in large quantities during a diet.

Use in folk medicine and cooking

In folk medicine, pork fat is used internally, and numerous ointments are also made.

Watch the video on how internal pork fat can be rendered correctly at home:

Infusion with pork fat for influenza and for prevention:

Compound:

• rose hip;

Rose hips are brewed in a thermos or airtight container and left overnight. Immediately before use, warm up to the optimal temperature and add 1 tsp. honey and 1 tsp. l. lard This drink not only helps strengthen the immune system, but also gives energy.

Pork fat ointment for treatment and cosmetology:

• 100 g melted fat;
• 1 tablespoon fine salt;
• The ingredients are mixed and applied to the sore spot with massage movements. After this, parchment paper is applied and bandaged with a warm cloth. The procedure is recommended to be carried out at night.

In cooking, the most common are lard with garlic and omelet.

Lard recipe:

• 300 g lard;
• 4-5 cloves of garlic;
• Spices and herbs to taste.

Cooking procedure:

• Peel and wash the garlic. Cut into equal slices.
• Make small holes in the pre-cleaned (washed) lard. Place garlic cloves into these holes.
• On top, lard is rubbed with spices and herbs.
• Wrap the product in parchment and put it in the refrigerator for 2 days (just not in the freezer!).

Omelette recipe:

• 3 pcs eggs;
• 1 bell pepper;
• 1 tomato;
• 1 green onion;
• 50 g lard;
• spices.

Baking procedure:

• Rinse the vegetables under running water and allow to dry/wipe.
• Cut into medium slices.
• Cut the lard into small pieces
• Fry in a frying pan along with herbs and vegetables for a few minutes.
• Add eggs and turn down heat.
• Cover the frying pan with a lid. Cookies until the consistency thickens.

Products such as shortbread cookies made with rendered pork fat are very tasty and high in calories, but their beneficial properties are most likely lost. If the melting point of pork fat is from 41.4, then an oven mode of 180 degrees will be required, which will destroy a number of biologically active substances.

Common foods in the human diet are products from domestic pigs and wild boars. Since ancient times, food has been one of the main sources of “fast” energy. Lard is not only a favorite delicacy in the human diet, but its fat is also popular in treatment.

How to buy and render lard into fat

One of the main factors is the right lard. The meat aisles offer a varied selection, but To select a quality product, you need to consider the following:

• The pig's skin should be soft and smell good. It’s good when the skin is ground with straw, but it can also be done with gasoline. This lard has a specific smell.
• The lard should be white and not have a sour, musty smell.
• To determine softness, it is recommended to pierce the product with a toothpick during the selection process. The stick should go in like butter.

• The thickness of the lard should be medium, plus if there are layers of meat, they should be grayish-red in color. This is an indicator that the animal was well fed and was not starving.

If you are lucky at the market or you have a familiar hunter, then purchasing wild boar lard is optimal. This is due to the healthier natural diet and lifestyle of the boar. The fat is rendered according to the recipes below; it is also easy to salt it.

The price may even be lower than that of domestic pork - wild boar is a common hunting catch. The healing properties are enhanced. Meat with lard is a healthy and high-calorie food in cooking. The use of fat in cosmetology is also described.

This lard can be melted or prepared according to various recipes. To get the melted product you need:

• Wash and dry the lard with a paper towel.
• Cut into small pieces and place in a container.
• Heat the product over low heat until cracklings form, and then remove them.
• Cool the melted mass and put it in the refrigerator.

In order not to melt the lard excessively, it is necessary that the cracklings have a flesh-colored or yellowish color.

You can also raise your own pig, but for this the following factors should be taken into account:

• Decide on the breed of pig (for example, a bacon pig does not produce good lard).
• Provide piglets with optimal living conditions: a room with pens, a walking area with a canopy and a dug hole for swimming. The scale of construction depends on the chosen breed.
• Provide animals with high-quality food: boiled vegetables (carrots, beets,
• To ensure good quality lard, piglets should be fattened from three months of age. The animal should consume 6 kg of feed and 30 g of salt per day. From eight months of age - 7 kg of food and 40 g of salt. When a pig reaches 1 year of age, feed consumption is 8 kg.

Piglets can be given mashed root vegetables on the 20th day after birth, before this time - porridge.

Composition of lard

The pig has two types of lard. These are subcutaneous and internal (internal).

The internal type of lard is considered the most useful for treatment.

The product contains:

• proteins;
• histamines;
• cholesterol (50-80 mg);
• lecithin;
• various vitamins;
• minerals;
• valuable fatty acids.

Microelements contained in lard:

Vitamins:

Vitamin E	1.7 mg
Vitamin A	0.005 mg
Vitamin B1	0.084 mg
Vitamin B2	0.051 mg
Vitamin B3	0.115 mg
Vitamin B6	0.04 mg
Vitamin B12	0.18 mg

Minerals:

• phosphorus;
• sodium;
• potassium;
• magnesium;
• manganese;
• copper;
• selenium;
• zinc;
• iron.

Unsaturated fatty acids:

• oleic;
• steoric;
• linoleic;
• palmetine;
• linolenic;
• arachidonic

The beneficial substances and quality of fat do not change when heated, unlike beef and lamb fat.

What benefits and harms does lard bring?

Facts about benefit interior lard:

• Consuming vitamin salads will also help strengthen the immune system.
• Removes harmful cholesterol, toxins and heavy metals from the body.
• Improves the functioning of the digestive tract.

Indications and contraindications for use

Like any product, pork fat has a number of indications and contraindications that should be taken into account to exclude side effects and allergic reactions.

The consumption of internal pork fat has a number of indications in the treatment of the following diseases:

• Colds, especially those accompanied by cough.
• Pneumonia.
• Bronchitis.
• Skin diseases: eczema, burns, dermatitis, etc.
• Ulcers.
• Ear disease.
• Exhaustion of the body.

For injuries to the musculoskeletal system, ointment is used.

• Hepatitis.
• Cardiovascular.
• Atherosclerosis.
• Duodenitis.
• Cholecystitis.
• Pancreatitis.
• And also for people suffering from allergies.

The norm for an adult is 9-12 g of fat per day, 100 g per week.

Special indications

When consuming large amounts of pork fat, the following may occur:

• Food allergies, which contain histamines;
• pork products should be well processed thermally, as trichinella, echinococcus, and sarcocysts may appear;
• Since the product is high in calories, it is not recommended to consume it in large quantities during a diet.

Use in folk medicine and cooking

In folk medicine, pork fat is used internally, and numerous ointments are also made.

Watch the video on how internal pork fat can be rendered correctly at home:

Infusion with pork fat for influenza and for prevention:

Compound:

• rose hip;
• pork fat.

Rose hips are brewed in a thermos or airtight container and left overnight. Immediately before use, warm up to the optimal temperature and add 1 tsp. honey and 1 tsp. l. lard This drink not only helps strengthen the immune system, but also gives energy.

Pork fat ointment for treatment and cosmetology:

• 100 g melted fat;
• 1 tablespoon fine salt;
• The ingredients are mixed and applied to the sore spot with massage movements. After this, parchment paper is applied and bandaged with a warm cloth. The procedure is recommended to be carried out at night.

In cooking, the most common are lard with garlic and omelet.

Lard recipe:

• 300 g lard;
• 4-5 cloves of garlic;
• Spices and herbs to taste.

Cooking procedure:

• Peel and wash the garlic. Cut into equal slices.
• Make small holes in the pre-cleaned (washed) lard. Place garlic cloves into these holes.
• On top, lard is rubbed with spices and herbs.
• Wrap the product in parchment and put it in the refrigerator for 2 days (just not in the freezer!).

Omelette recipe:

• 3 pcs eggs;
• 1 bell pepper;
• 1 tomato;
• 1 green onion;
• 50 g lard;
• spices.

Baking procedure:

• Rinse the vegetables under running water and allow to dry/wipe.
• Cut into medium slices.
• Cut the lard into small pieces
• Fry in a frying pan along with herbs and vegetables for a few minutes.
• Add eggs and turn down heat.
• Cover the frying pan with a lid. Cookies until the consistency thickens.

Products such as shortbread cookies made with rendered pork fat are very tasty and high in calories, but their beneficial properties are most likely lost. If the melting point of pork fat is from 41.4, then an oven mode of 180 degrees will be required, which will destroy a number of biologically active substances.

Conclusion

Pork fat is rendered internal pork fat and lard, i.e. subcutaneous fat. For a long time, pork fat, along with other animal fats, has been criticized by scientists and doctors, blamed for increasing the risk of cardiovascular disease, high cholesterol and other ills. Today fat has been rehabilitated and is once again entering culinary practice. True, buying animal fat in the store is still problematic. It is much easier to heat it yourself at home. How to render pork fat will be discussed in this article.

What are the benefits of pork fat?

For many years, the refusal to use pork fat was explained by the risk of high cholesterol, which is the main cause of heart and vascular diseases. It was classified as one of the most unhealthy fats and all our attention was paid to vegetable oils. Now many studies show that they do much more harm than good.

Animal fats consist of saturated, monounsaturated and polyunsaturated fatty acids. Most of the monounsaturated fatty acids are oleic acid, an acid that is abundant in olive oil. It is for its high content of oleic acid that this oil is considered one of the healthiest vegetable oils.

Saturated fats are also important for the human body. We need them to absorb and assimilate fat-soluble vitamins and some other nutrients. For example, when we drink skim milk fortified with vitamin D, it will not be beneficial because it requires saturated fat to be absorbed. And if there is not enough of it, then no vitamin will be absorbed.

In addition, pork fat is rich in vitamins A, E, Omega-3 fatty acids. Not only that, but this fat helps absorb and absorb these important nutrients and vitamins.

The low level of polyunsaturated fatty acids in pork fat means that the fat oxidizes slowly and does not become rancid, i.e. it can be stored for a long time.

Pork fat has a high smoke point, i.e. it can be heated to higher temperatures without fear of releasing carcinogenic substances. It is suitable for frying at high temperatures that many vegetable oils cannot provide.

Read on topic: Pork fat benefits and harms

Which lard to choose

Pork lard is not uniform in quality. For different needs you need to take different lard for rendering fat.

Firstly, the quality of the fat depends on what and how the pig was fed.

Secondly, from which part of the pig carcass will you render the fat?

To make it easier to figure out which fat is best and for which culinary needs to render fat from which part, take note of these tips.

Lard or lard. This is subcutaneous lard, which is usually salted. But it can also be taken for reheating. It is sold in the market or in the store in pieces. This lard is great for frying and stewing.

Fat from the belly or underbelly. Soft layered fat with meat. Bacon is mainly made from this part. This lard is suitable for frying.

Internal lard or internal fat. This is the fat that is located on the internal organs of the pig. It is cut in layers and is soft. This is the purest fat. After melting, the fat will be white, practically odorless and tasteless.

The fat rendered from such lard is highly valued by bakers. It is added to the dough and greased with pies to create a fragrant, beautiful crust. It always remains soft.

How to render pork fat at home

The technology for preparing and rendering pork fat is the same regardless of which part of the carcass you are rendering it from.

You can render fat on the stove, in the oven, or in a slow cooker. There are two different ways to obtain fat.

Wet method. Place the chopped fat in a saucepan with a little water. Turn on the stove and bring to a boil. Reduce until the water simmers and melt the fat until it melts in the water. Cool and pour into a jar. This method is suitable for both rendering internal fat and lard.

Dry method. This method can be used to render fat on the stove, oven, slow cooker, or frying pan. Heat the container in which you will heat the fat and place the chopped fat in it. This method can be used to render both interior fat and lard. While rendering fat using this method on the stove or in a slow cooker, stir it periodically with a wooden spatula.

How to render lard into fat

First you need to cut into small cubes, no larger than 1x1cm. Like this

The finer the lard is cut, the faster it will melt and the more finished fat you will get. You can grind it in a meat grinder.

Place the chopped lard into a saucepan. Add water. For 1.5-2.0 kg of lard, approximately 200-300 grams of water.

Cover with a lid and place on the stove. As soon as the pan is well heated and the first bubbles appear on top, reduce the heat. Fat should be rendered at the lowest possible temperature. When rendered at high temperatures, fat melts faster, but it turns out darker in color, and may even be brown.

Approximately once every half hour, the fat should be carefully mixed with a wooden spatula. The entire process of rendering this amount of lard can take from 4 to 5 hours.

Strain the rendered fat through a sieve to separate the cracklings and pour into clean, dry jars. Once it cools to room temperature, put it in the refrigerator.

How to render pork fat in the oven

The best thing about melting fat in the oven is that you prepare it, put it in a pan, and you can go about your business while the fat is melting.

The preparation of fat is the same as for melting on the stove. First you need to finely chop the pieces of lard or interior fat. The smaller the better. You can twist it in a meat grinder.

Place everything in a pan that can be placed in the oven. It is good to heat in cast iron.

Preheat the oven to a temperature of about 105-110 degrees. Place the pan in the oven. The rendering time depends on the amount of lard. The more lard, the longer the fat is rendered. You can carefully remove the pan and stir. Just be very careful so as not to burn your hands with fat.

Separate the melted fat from the cracklings and pour into glass jars.

How to render internal pork fat

Internal fat is soft and layered. Almost all of it is melted away.

Cut the fat into small pieces. Place in a saucepan.

Add approximately 500-100 ml of water depending on the amount of fat. You don't need to pour a lot of water. It turns out to have a softer consistency compared to fat from rendering lard.

Place on the stove over low heat. After about an hour, check the pan and stir. It is very important not to let the fat burn at the very beginning.

When melting, it will form cracklings, which will gradually settle to the bottom.

Strain the melted fat through a sieve or cheesecloth and pour into jars.

Regardless of what you render the fat from, the most important thing at the initial stage is to clearly regulate the temperature. If the stove is heated too much, the lard may burn.

Until the first rendered fat appears, you need to monitor this process and stir the lard in a timely manner.

As soon as a certain amount of fat is rendered, the remaining pieces will boil in it, giving off fat.

You need to stir periodically. This will ensure that all the pieces of lard are rendered more evenly.

There is no need to render the fat until the cracklings are crispy. They should remain soft and light. They can then be further fried separately until they become brown and crispy. They can be used for stewing potatoes or other dishes. Fried cracklings can be sprinkled, for example, on potato salad.

Properly rendered fat in a glass jar should be pale yellow. When it hardens, it will turn white.

Before pouring it into jars, cool the fat so that the jars do not crack and your work is not in vain.

Fat should be stored in a cool place. Can be frozen.

Pork fat can be stored in such conditions for a long time, more than a year.

How to use pork fat

Pork fat can be used in the same way as vegetable oil. You can fry meat, vegetables, and stew in it. The dough is made with pork fat. Only for baking it is better to take only internal fat and preferably in the area of ​​the kidneys.