How to Render Kunekune Lard

This post was written by Connor and originally appeared in his August 2016 4H blog.

Yesterday, my Mom and I rendered Lard for the first time using fatback from the two KuneKune boars we had processed.

Things you will need:

  1. A slow cooker
  2. 1/4 cup of water
  3. 1 piece of fatback
  4. Sharp Knife
  5. Cutting Board
  6. A piece of cheesecloth
  7. 1 Strainer
  8. A meat grinder or vegetable slicer


1. Cut the fatback up into smaller pieces to grind into shavings. (Make sure to cut off all the meat on the fatback) If you don’t have a grinder, you can cut it into shavings with a knife.

3. Add the 1/4 cup of water and the fatback into the slow cooker. Cook till the pieces of skin named cracklings in the lard are golden brown.

4. Separate the lard and the cracklings with cheesecloth and a strainer. Then pour the lard into a mason jar and let it cool off before putting it in the fridge. 

5. Fry the cracklings with the pork fat they are covered in and some salt. These are yummy toppings to put on salads and dishes.

The lard turned out to be a perfect snow white. For how much fatback we added to the crock pot I am thought there would be a lot more. At least it perfectly fit in the mason jar! We have leaf lard rendering right now it looks like it will fill two jars. I am very excited to cook and bake with lard for the first time.

What do you get back from a whole hog?

These spreads of cuts are from a single pig that had a hanging weight of 173 lbs. (Approx 250 lbs live weight)

Not shown: Head and bellies (they were curing)

Tail: 1.14 lb

Hocks: 11.32 lb

Kidney: 2.31 lb

Liver: 2.65 lb

Trotters Ears

Jowls: 2.89 lb

St Louis Ribs: 4.05 lb

Riblets: 3.44 lb

Heart: .75 lb

Ham Steaks: 11.02 lb

Sausages: 48 lb

Shoulder steaks: 11.39 lb

Sirloin chops: 5.08 lb

Back fat: 7.39

Porterhouse chops: 7.87 lb

Leaf lard: 2.28 lb

Soup bones: 7 lb

Rib chops: 8.74 lb

Skin: 16 lb

Neck bones: 3 lb

We have a lot of sausage because we chosen to use the picnic shoulder and one of the boston butts in the sausage.

This pig was not terribly fat, he was leaner. Most pigs would yield more back fat and leaf lard.

Bellies yielded about 10 lbs of bacon.