HOME > Chowhound > Home Cooking >
What's your latest food project? Share your adventure
TELL US

Fat from Wild Boar Racks -- What to do?

g
gigibite Feb 24, 2011 06:48 PM

I bought a wild boar rack from d'artagnan. The package weights about 1500 grams, and I cut about the 660 grams of fat (or skin?) from it. The rack is quite expensive. Is there any use of the fat? Thanks for all the suggestion.

  1. j
    Joebob Mar 6, 2011 12:01 AM

    Carnitas?

    1. Ernie Diamond Feb 25, 2011 07:03 AM

      Save it and add to cubed pork or trimmings to be ground for sausage. I suspect that fat from a boar is a bit indelicate to be used as lard.

      4 Replies
      1. re: Ernie Diamond
        sunshine842 Feb 25, 2011 11:29 AM

        I'm wondering, too, if fat from a wild boar might be a little too "piggy" to be used for much.

        1. re: sunshine842
          m
          morwen Feb 25, 2011 11:48 AM

          Only one way to find out. Render it and taste it. If it's good, woohoo! it's a keeper and that much less of a waste of money (sheesh, nearly half of that purchase was fat weight!). If it's nasty, lesson learned, toss it out.

          1. re: morwen
            g
            gigibite Mar 5, 2011 09:56 PM

            I rendered the fat as suggested. Thanks for the suggestions.

            I used the fat to make scramble eggs and stir-fry dark greens. They tasted as if they were sauteed with bacon. It was pretty good. I have never cooked with lard before. How do I know if the wild boar fat is too strong to make pies?

            1. re: gigibite
              m
              morwen Mar 6, 2011 03:43 AM

              I've used lard for crusts before but never had the option of playing with boar fat so I couldn't say for sure. But if it's adding a bacony flavor you might not want to. That being said, with the obsession with all things bacon these days, it might actually enhance a deeply cinnamon apple pie or maybe even a pecan or other nut pie. Consider your filling and decide if it would accentuate the flavor. I think I'd not use it with anything with a delicate flavor like lemon or coconut. I'm betting it would be great with a savory pie filling, like a meat pie or a quiche.

      2. m
        morwen Feb 25, 2011 06:36 AM

        These directions from ehow.com cover the basics:

        1. Chop up the pork fat into cubes no larger than 1 inch and place it in a large pot on the stove. Set the temperature on low and let the fat start to melt, stirring it regularly. If you're afraid it will scorch, you can add a small amount of water, which will boil off later.

        2.Raise the temperature slowly to bring the fat to a simmer, being careful not to heat it too quickly and scorch the bottom. Stir it occasionally. As it liquefies, you'll see solid pieces called "cracklings" rise to the top. Allow the lard to continue simmering until the cracklings sink to the bottom, indicating it's ready. You can also test the temperature with a candy thermometer. When it rises above 212 degrees and approaches 255, it's done.

        3.Turn off the heat and allow the pot to cool a little. Set out jars or other heat-proof containers and strain the liquid lard into them through a piece of cheesecloth or a sieve. You can save the cracklings for seasoning beans, if you wish. Seal the containers and place them in a refrigerator or freezer to cool them quickly, to help prevent the lard from acquiring a grainy texture. You can store the rendered lard for several months in the refrigerator or freezer.

        #Be careful working with the hot fat, which can burn you or catch fire. Watch out for spitting grease as the water evaporates from the simmering fat.

        #Heat the fat slowly to avoid scorching it. Overheating it can give it a bad flavor.

        Use the lard for making pie crusts, pastry or for frying.

        BTW, cracklings are a tasty, if not particularly healthy, treat.

        Show Hidden Posts