When it comes to cooking from our roots, there’s nothing quite as rewarding as making your own tallow and lard. I know these names sound a bit out there, but hear me out. These timeless fats have been used for centuries and create a richer, more flavorful meal without much fuss.
Today, I want to share a simple (yet rewarding) tallow and lard recipe. It might sound a bit adventurous at first, but trust me, it’s an easy and delicious step into the world of homesteading.
What Is Tallow and Lard?
Tallow and lard are types of animal fats. Tallow comes from beef or mutton fat, while lard is made from pork fat. These fats have been used for centuries in cooking, baking, and even skincare. They are known for their rich flavor and high smoke points, making them excellent for frying and roasting. Plus, they are packed with healthy fats and essential nutrients that support brain function and overall health.
Whether you’re looking to add depth to your dishes or using them as holistic ingredients, tallow and lard are versatile choices.
How Do I Find Beef Fat From A Quality Source?
Getting quality beef fat, or suet as it is also known as is key to making good tallow. Start by visiting your local butcher or farmer’s market. They often have suet available and can ensure it’s fresh and high-quality. If you prefer, you can also find it at some grocery stores in the meat section. Look for suet that’s firm and white, as this indicates it’s fresh and pure.
For me personally, I find it much more reliable (and rewarding) to buy directly from local farmers. It allows me to ask questions and ensure I’m getting the freshest, highest-quality fat available. Plus, supporting small businesses helps build a stronger community and keeps traditional skills alive.
How Do I Use Tallow and Lard In Recipes?
Using tallow and lard in recipes may seem complicated, but it’s just a simple swap. Replace your usual cooking oils with these fats to add a unique flavor and rich texture to your dishes.
Tallow and lard are great for frying, roasting, and sautéing. Tallow works wonders in savory dishes like roasted vegetables and meats, giving them a deliciously crispy finish. Lard, on the other hand, is fantastic in baking, making pie crusts flaky and pastries tender.
Don’t hesitate to experiment – these fats can elevate both everyday meals and special occasion recipes.
Can I Use It In Anything Else?
Absolutely! Beyond cooking, both tallow and lard are incredibly versatile.
Tallow is great for making homemade soaps and candles, thanks to its stable and long-lasting properties. It’s also a wonderful ingredient in skincare, offering deep moisture and nourishment for dry skin. Lard can also be used in similar ways, though it’s more commonly reserved for culinary uses.
Both fats are excellent for crafting, whether you’re making soap, candles, or natural balms. Their historical use in these areas speaks to their effectiveness and versatility.
Tallow and Lard Recipe
Equipment
- slow cooker
- mesh strainer or cheese cloth
Ingredients
- beef fat (suet) or pork fat
Instructions
- Start by obtaining beef fat, also known as suet, from a trusted source. It's important to use high-quality fat for the best results.
- Trim away any bits of meat or connective tissue from the suet, as these can affect the purity of the tallow.
- Cut the suet into small pieces or grind it using a meat grinder or food processor. This will help increase the surface area and facilitate the rendering process.
- Place the suet in a large, heavy-bottomed pot or slow cooker.
- Heat the pot or slow cooker over low heat. As the suet begins to melt, it will release its own moisture.
- Stir occasionally to prevent the suet from sticking to the bottom of the pot and to ensure even melting.
- As the suet continues to melt, it will separate into two layers: liquid tallow and solid residue (known as cracklings or greaves).
- Once the suet has completely melted and the cracklings have turned golden brown and crispy, remove the pot from the heat.
- Carefully strain the liquid tallow through a fine-mesh strainer or cheesecloth into a clean container. This will remove any impurities or remaining solids.
- Allow the tallow to cool and solidify at room temperature or in the refrigerator.
- Once solidified, remove any excess moisture or impurities that may have settled at the bottom of the container.
- You can repeat this purifying process as many times as you like. For soap making, I like to do it a total of 3 times.
- Store the purified tallow in an airtight container or jar in a cool, dark place. It can be kept at room temperature for several months or refrigerated for an even longer shelf life.
- Purified tallow can be used for various purposes, such as cooking, soap making, candle making, or skincare products. Enjoy!
Tallow and Lard Recipe:
Ingredients:
- Beef Fat (Suet) or Pork Fat
Steps:
- Start by obtaining beef fat, also known as suet, from a trusted source. It’s important to use high-quality fat for the best results.
- Trim away any bits of meat or connective tissue from the suet, as these can affect the purity of the tallow.
- Cut the suet into small pieces or grind it using a meat grinder or food processor. This will help increase the surface area and facilitate the rendering process.
- Place the suet in a large, heavy-bottomed pot or slow cooker.
- Heat the pot or slow cooker over low heat. As the suet begins to melt, it will release its moisture.
- Stir occasionally to prevent the suet from sticking to the bottom of the pot and to ensure even melting.
- As the suet continues to melt, it will separate into two layers: liquid tallow and solid residue (known as cracklings or greaves).
- Once the suet has completely melted and the cracklings have turned golden brown and crispy, remove the pot from the heat.
- Carefully strain the liquid tallow through a fine-mesh strainer or cheesecloth into a clean container. This will remove any impurities or remaining solids.
- Allow the tallow to cool and solidify at room temperature or in the refrigerator.
- Once solidified, remove any excess moisture or impurities that may have settled at the bottom of the container.
- You can repeat this purifying process as many times as you like. For soap making, I like to do it a total of 3 times.
- Store the purified tallow in an airtight container or jar in a cool, dark place. It can be kept at room temperature for several months or refrigerated for an even longer shelf life.
- Purified tallow is used for various purposes, such as cooking, soap making, candle making, or skincare products. Enjoy!
Curious To Find More Easy Homemade Recipes?
Once you start making healthy homemade recipes, I promise there’s no going back. If you’re looking to start making the switch to more whole foods and meals at home, I want to help! My recipe book, Staples Made Simple, will give you a complete guide on how to make everyday recipes that are good for the body and the soul.
Have you ever made your own tallow and lard recipe at home before? Let me know in the comments! And to keep up with the latest recipes on the blog, check out my recent posts: