This is un-rendered pork fat from the pigs raised on Kendal Hills Farm in Orono. Their Kune-kune pigs enjoy shaded pastures to root and muck as they would, and are fed a non-GMO feed.
Back fat is a thick, firm layer of fat under the skin from the back of the pig. It has a rich and savoury aroma and flavour, and best used to render into a cooking fat for meat and vegetables, and for cutting into homemade sausages.
To render it into lard, first chop the fat into smaller pieces and then cook it in a pot over low heat. A slow-cooker is ideal for this! It is finished when the fat has completely melted and the solids have browned slightly (these are cracklings). At this point, strain out the solids and store the lard in the fridge.
Once rendered, this animal fat is ideal for making flaky pastries, but it's also great for frying eggs or vegetables as it has a high smoke point. It makes a great cap for home made pate's or terrines, and some may even enjoy it as a spread on toast!
