Pie, the Lardman, and Me

I have an arrangement with a farmer at the Grand Army Plaza farmer's market. He gives me lard from his locally raised pigs (and often, vegetables) and in return I bring him pies. Usually apple pies, as that's the kind he always asks for.

My friends make fun of me and call him my boyfriend. Mr. Coffee simply refers to him as the Lardman.

Mr Coffee is pretty happy with this arrangement. He gets a lot of pie out of the deal, as it's almost as easy to make two apple pies as it is to make one.

My Lardman gives me the lard packaged in great big gobs.

It's my job to render it.

First I chop it up into small pieces.

Then I put it into a great big cast iron cauldron. I make sure there's a wee bit of water at the bottom of the pot, so the lard doesn't brown or burn before it starts rendering.

I let it cook for several hours, stirring every once in a while, until the liquid fat has turned a soft gold.

Then I ladle it out into a jar, straining it through a coffee filter.

Look at it. Ain't it purdy?

If you want, you can keep cooking the remaining pieces until they are a deep golden brown and then strain the rest of the liquid. This gives you a darker, more porky tasting lard. Not so good for pies but great for refried beans or stews. Use any place you might be tempted to use bacon drippings.

Those deep golden brown cubes of fat are called cracklings, and they last a long time in the fridge and are great in things like cornbread.