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: A slow cooker 1/4 cup of water 1 piece of fatback Sharp Knife Cutting Board …

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 …