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Lard

The Mexican didn’t know this recipe because in Mexico the pigs didn’t exist but with the arrival of the Spaniards this changed because they introduced the pigs to the country, as well as various recipe that are used to cook them.

Among all these recipes is the lard. This recipe can be considered universal because it is prepared in the same way in any part of the world. The reason why we include this recipe is because the lard is used a lot in the traditional Mexican cuisine, to enrich preparations.

In the recipe book of the Mexican grandmas it is marked that the moles, pipianes, tamales and more preparations have to be prepared with lard so they have more flavor. On the other hand if these recipes are prepared with oil, the flavor is less although it can be healthier... that’s why we consider that is important to prepare the lard at home so it will be healthier and it will also have more flavor.

About the Recipe

This recipe is not complicated it only requires patience.
The lard is prepared with a piece of bacon, don’t buy it sliced because you will not get a good result.
To make the lard is very important to use cheesecloth to strain it perfectly well.
The preparation time is of about 55 minutes.
With this recipe 1 qt of lard is obtained.

Ingredients

2.2 lbs of Bacon

Cookware

1 Saucepan

1 Bowl

1 Measuring Cup

1 Cutting Board

1 Turner

1 Strainer

1 Knife

1 piece of Cheesecloth

Directions

Dice 2.2 lbs of bacon.
Put in a saucepan:

The Bacon dices that were cut.
1/2 cup of Water (4.2 fl oz).

Mix the saucepan ingredients and cook them over low heat for about 45 minutes, until all the fat has dissolved; stir occasionally.

The bacon begins cooking with water so it doesn’t burn.

Strain over a bowl, with a strainer covered with a piece of cheesecloth (the cheesecloth has to be inside the strainer), the lard that was cooked.