Farm to Table: How to Make Lard 

Correction in the video: rendered lard IS shelf-stable, like olive oil or butter. However, just like either of those go bad over time and with too much heat, so does lard. Feel free to leave a jar in a cool place on the counter, but be sure to use it within a few weeks. If you store it in the fridge, it will last a few months. You can also freeze it for even more shelf life.
In our Farm to Table journey of meat processing, we've brought back both the back fat and kidney fat from our Berkshire hog (www.pattersonberkshires.com) to make lard. It's not hard, but there are good tips you can use to make it easy and get the most out of your fat.
Kidney fat surrounds the kidneys and tenderloin. It is crumbly, creamy and clean tasting, and it is what is typically used for pie crusts. We are also saving the back fat, which sometimes retains a porky essence, so we use it mostly in savory applications like frying, tortillas, and other savory doughs.
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