"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Lard Recipe

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This recipe for Lard, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Georgia Mae Bundy Heightchew
Added: Tuesday, May 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
"I'm just remembering . . ."

Directions:
Directions:

Hog slaughtering day was an annual happening. Men from all around came to help. We had raised the hogs from birth. As was customary for the Bundy family, we bonded with all of the animals. The pigs were no exception. We fed them corn and slop from the kitchen until they were ready for slaughter. We were always aware of their fate. On the farm, we knew this was called survival. Even though we knew this had to be done, I can remember how we felt that day. I always hid and put my hands over my ears as they were shot. They were hung by a chain and pulley in the locust trees in the woodyard.

Then the work began. The hogs were cut into special pieces and put in the smokehouse. Hams, shoulders, middlings and ribs were hung to cure. Sausage was ground and canned. Tenderloin was fried on that first day. This food was wonderful. I can remember eating too much once and suffering later.

The lard was the biggest job. We cut all of the fat into small pieces for rendering. The cutting was tough. The skin on the back of the pieces was so tough we had to really saw to cut the pieces. Dad would sometimes cut the big pieces into strips so us younguns could cut it into little pieces. We kept the “gut fat” separate because it had an offensive smell when used (but we didn't throw it away).

Mom cooked the fat in the old iron kettle until all of the fat cooked out and rendered down to cracklings. She then strained the fat and saved the cracklings. Many cans of lard were made for use by the family.

 

 

 

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