We are providing ground or slab back and leaf fat, for home rendering into lard.  It will be in 5 pound increments. Flash frozen, shrink wrapped and course ground.  Getting it ground is really nice.  You do not need to cut it up and it renders really easily.

I rendered this fat for my baking and it turned out great! I was really surprised as to how easy it was to do. 

 I used a slow cooker/crock pot, added 1/4 cup of water to the 5 lbs of fat that was thawed. Turned it on high.

I went shopping for 4 hours, yes I said shopping.  When I came back, the meat scraps and connective tissue turned brown and some settled to the bottom.  

Let the lard cool for a bit and then strain through cheese cloth or cotton fabric.  The melted lard will be yellow, but when it cools in a shallow pan, or glass jar,  it turns creamy white.   

Look on my recipe page for photos and process of rendering this fat into lard. 

5 LBS of fat will yield 8 cups of lard.  Place in refrigerator or the freezer , for up to a year.