354610 Wed Dec 27 03:25:27 -0800 2006 2 31 Home Cooking 0 2130471 I was lucky enough to purchase some which now sits in the freezer. How do I render it? I assume the outside needs washing and it needs a low temperature, but I probably am wrong. Thanks Wed Dec 27 03:25:27 -0800 2006 17305 Paliman 1 2130591 I rinse it well and put it in a slow cooker. I set the temperature to High for the first few hours. The lard will sputter a lot as the water cooks off. When the sputtering stops, I turn it to low and leave it. Every 2-3 hours I draw off the liquefied lard and pour it into containers for storage. It's done when you're left with some hard cracklings and the rest of the liquid lard. At the bottom you'll have some crumbly residue from the cracklings which I strain out with cheesecloth or doubled paper towels. That's all there is to it. Wed Dec 27 04:45:29 -0800 2006 2130471 12335 cheryl_h 1 2131341 I've only seen leaf lard already rendered. It comes from the fat around the kidneys, right? Is that what you bought? Very cool, if so. Did you get it from your butcher? I'll have to ask mine about it. Anyhow, cheryl's instructions are good. That's similar to what I do whenever I render pork fat for lard (though I've never done leaf lard). Wed Dec 27 17:10:57 -0800 2006 2130471 11120 adamclyde