Peelhams organic pork fat comes from its free-ranging, pasture-reared rare-breed and rare-breed cross pigs (Tamworths). Render Peelhams pork fat to make the most perfect lard for baking or frying. Peelham's pigs are fattened free-range allowing them to absorb sunshine through their skins to make the wonderful 'sunshine vitamin' Vit D in their fat. Did you know that pork fat or lard from pasture reared, outdoor pigs contains more vitamin D than Herring ? (Source: The Weston Price Foundation, based on USDA data).
Peelhams pork fat is sourced from the back fat which is just under the skin along the back of the pig and above the loin.
To make pork lard:
Dice the fat into small cubes. Place in large flat-bottomed pan. Pour boiling water over the fat and to a depth of 1cm (water stops the fat from sticking and starting to burn). Place pan on a gentle heat. Once the fat has started simmering stir occasionally until the water has evaporated and than stir remaining rendering fat regularly until the cubes start turning a golden brown. Dont let the rendered fat turn brown and start to burn (which it will do very quickly), or else this will affect the flavour of our lard. Place seive in the pan to seperate the rendered fat from the cubes and scoop the oil carefully into glass jars (remember to heat the jars with hot water first to prevent glass from cracking). Once the lard has set screw lids onto the jars and refrigerate. Will last for two weeks. The remaining golden fat cubes can be rendered further to make them more crispy. Remove the remaining rendered fat and drain the crispy cubes on a piece of kitchen roll. Serve sprinkled into soups or in salads. Really delcious !!