Lard

To get fresh pork fat slaughtered it is advisable to contact a farmer to be more sure of how the animal was raised.

Cut the fat into pieces and place it in a large crock pot.

Place the pot on low heat for about two hours, stirring occasionally with a wooden spoon.

When will everything be even transparent zone means it is ready.

Remove the pot from heat and let cool; to this filtered point all through a colander or a piece of clean cloth and put the lard that you got in glass jars or earthenware well clean and dry.

Keep in a cool place.

While the filtrerete fat you will find that in the colander or on the piece will remain fat remains, these are the Greaves, displayed on the eat simply made in the Pan or in the rustic pizzas and omelets.

Keep these in glass jars and keep them in the fridge.

If lard were to go rancid let it dissolve on the flame with a piece of bread and Bay leaves.