Rendering animal fat is a traditional practice with timeless value. Long before commercial oils and skincare products existed, our ancestors turned to lard and tallow for nourishment, healing, and utility. Today, with the resurgence of homesteading, ancestral diets, and natural skincare, rendering fat at home is making a strong comeback—for good reason.
Whether you’re crafting flaky pie crusts, nourishing balms, or bar soaps that stand the test of time, this comprehensive guide will walk you through the expert techniques to render your own tallow or lard.
What Is Rendering?
Rendering is the process of gently heating animal fat to separate pure, clean fat from connective tissue, water, blood, and impurities. The result is a purified, shelf-stable fat (lard from pork or tallow from beef, bison, lamb, or deer) that can be used for cooking, skincare, soapmaking, candle making, and more.
There are two main methods:
- Wet Rendering: Fat is cooked in water, helping prevent burning but often resulting in a slightly softer fat and longer cooking time.
- Dry Rendering (Traditional Method): Fat is cooked without water over low heat, yielding a firmer product with a richer flavor and longer shelf life.
This guide focuses on how to dry render your own tallow or lard, as it offers the highest-quality final product for most applications.
Choosing the Right Animal Fat
Not all fat is created equal. The quality of your rendered fat depends heavily on the source and type of raw fat you use.
Types of Fat:
-
Pork Fat (for Lard):
- Leaf lard: Found around the kidneys, this is the highest quality lard—neutral in flavor, ideal for baking and skincare.
- Back fat (fatback): Found under the skin along the pig’s back. Slightly porky in flavor; excellent for frying and cooking.
-
Beef/Bison/Lamb Fat (for Tallow):
- Suet: The hard fat from around the kidneys. Produces the cleanest, longest-lasting tallow with minimal odor.
- Trim fat: Softer fat trimmed from other areas. Still usable but may carry a stronger scent and flavor.
Sourcing Tips:
- Pasture-raised animals produce fat with a better nutrient profile (including fat-soluble vitamins like A, D, E, and K).
- Visit local farmers, butchers, or processing plants and ask for leaf lard or suet. It’s often inexpensive or even free.
- Avoid conventionally raised fat if possible—it may contain residues of hormones or antibiotics.
Equipment You’ll Need
To render safely and cleanly at home, gather the following supplies:
- Heavy-bottomed pot (preferably stainless steel or enameled cast iron)
- Sharp knife and cutting board
- Food processor or meat grinder (optional but helpful for larger batches)
- Fine mesh strainer or cheesecloth
- Slotted spoon
- Heat-safe glass jars or silicone molds for storage
- Funnels (for mess-free jar filling)
- Thermometer (optional, for precision)
Cleanliness is key: any contaminants can cause your fat to spoil more quickly.
Step-by-Step: How to Render Your Own Tallow or Lard
Step 1: Trim and Chop the Fat
- Remove any blood spots, meat, or sinew.
- Chop fat into small, uniform cubes (~½ inch). The smaller the pieces, the faster and more evenly it will render.
- Optional: Partially freezing the fat makes it easier to chop or grind.
Step 2: Begin the Render (Low and Slow)
- Add the chopped fat to your pot and set the heat to low.
- Stir occasionally to prevent sticking or burning.
- As the fat begins to melt, you’ll notice cracklings—the leftover connective tissue—starting to crisp up and float.
- Keep the temperature between 200–250°F (93–120°C). Avoid high heat, which can scorch the fat and ruin the flavor or scent.
Step 3: Strain the Rendered Fat
- Once the bubbling slows and the cracklings are golden brown, it’s time to strain.
- Line a mesh strainer with cheesecloth and carefully pour the hot liquid fat into sterilized jars.
- Work in batches if necessary and be cautious—it’s extremely hot.
- Discard or save the cracklings. They’re delicious salted and used as snacks or salad toppers.
Step 4: Cool and Store Properly
- Allow jars to cool at room temperature without lids until the fat solidifies into a creamy white (lard) or off-white/yellowish (tallow) mass.
- Once cooled, seal tightly and store in a cool, dark pantry. For long-term storage, refrigeration or freezing extends shelf life significantly.
Shelf Life Estimates:
- Room Temp: 4–6 months (if kept cool and sealed)
- Fridge: 12+ months
- Freezer: 1–2 years
Label your jars with the date and type of fat.
Troubleshooting: Common Rendering Issues
- Grainy Texture: Caused by overheating. Keep temps low and stir gently.
- Strong Odor: Usually a sign of overcooking or poor-quality fat. Use kidney fat and render gently.
- Spoilage: Smells rancid or sour? Discard. Always store in clean jars with no moisture or food particles.
Uses for Rendered Lard and Tallow
1. Culinary Excellence
- Lard: Best for baking (flaky crusts, biscuits), sautéing, roasting, and frying.
- Tallow: Ideal for deep frying (high smoke point ~400°F), roasting root vegetables, seasoning cast iron, and preserving confit-style dishes.
2. Natural Skincare
- Tallow is rich in fat-soluble vitamins and bioavailable lipids that mirror our skin’s sebum. It’s naturally:
- Antimicrobial
- Anti-inflammatory
- Non-comedogenic for most skin types
Use in:
- Whipped body butters
- Healing salves
- Lip balms
- Diaper creams
- Facial moisturizers
Bonus Tip: Blend tallow with herbal infusions (like calendula or chamomile) for added skin benefits.
3. Traditional Soapmaking
- Tallow creates:
- Hard, long-lasting bars
- Creamy, stable lather
- Mild cleansing without stripping oils
Combine with coconut oil and olive oil for a well-balanced soap recipe. Lard is also used for gentle facial bars or laundry soap.
Final Thoughts
Rendering animal fat is more than just a kitchen project—it’s a reclaiming of lost skills. You’re turning what’s often considered a waste product into one of the most versatile, nutrient-rich, and sustainable ingredients available.
By sourcing from pastured animals and rendering with care, you create a clean, traditional fat that rivals anything you can buy—free from preservatives, additives, and industrial seed oils.
Ready to Get Started?
Grab a few pounds of suet or leaf lard from your local butcher and give this ancient practice a try. Your cooking, skin, and soap will thank you.