Lard at laurel

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.

While it melts add some Bay leaves.

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

Remove the pot from heat and let cool; at this point everything is filtered through a strainer 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 excellent to eat pork, just made in a pan or in the rustic pizzas and omelets.

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