Rendered Lard and Cracklings (Czech Sádlo a Škvarky)
Lard with cracklings is a nostalgic Czech treat. Imagine fresh bread spread with homemade lard and golden, crispy cracklings—simple and irresistibly good!
Servings 2 16 oz jars lard
Instructions
- Prepare the fat: Clean 2 ½ pounds pork back fat thoroughly—remove any skin, bristles, or bone fragments. Decide whether to trim off meat. Leaving a bit of pinkish meat adds flavor, but trimming it makes the cracklings softer. Slightly chill the fat in the freezer to firm it up for easier cutting. Cut into uniform ½-inch (1 cm) cubes for even rendering.
- Choose the right pot: Use a large, wide pot with a thick bottom (cast iron with enamel is ideal). Make sure your stovetop heats the entire base of the pot evenly.
- Start the rendering: Add all cubed fat to the pot before turning on the heat. Pour in ½ cup water to prevent early burning. Heat over medium-high until the water starts to boil.
- Reduce heat & stir: Once boiling, reduce heat to third. Stir frequently to prevent sticking and ensure even cooking.
- Remove lard gradually: As the lard melts and rises, ladle it out into clean jars. Always leave some lard in the pot to protect the cracklings from burning.
- Finish rendering: Cracklings will rustle and turn light golden—keep stirring gently. When they are golden brown and no more lard is released, test by cutting one open; there should be no raw fat inside.
- Strain & store: Strain the remaining lard and cracklings through a metal strainer (never plastic). Let the lard cool, then seal it in jars. Place the cracklings in a separate bowl.
Notes
- The basic recipe makes two 16 oz jars of lard and about 6 oz cracklings.
- STORAGE:
- Store rendered lard in clean, sealable jars in a cool, dry, dark place (like a pantry) for up to 6 months. Let it solidify before sealing.
- Crackling lard keeps in the fridge for about 3 months. Plain cracklings last up to a week in the fridge or can be frozen for longer storage.
- Lard bread spread with cracklings: The most common use of lard is as a spread on bread (chleba se sádlem). If using it this way, keep the cracklings mixed in when rendering. Stir once or twice as the lard cools to keep them evenly distributed.
- Serving: Spread the lard with cracklings on bread, add a sprinkle of salt. Finish with onion rings or chopped greens like spring onions.