raw pork fat on a butcher paper

Pork Fat 340g

£4.10
raw pork fat on a butcher paper
pork cracklings
raw pork fat on a butcher paper
pork cracklings

Pork Fat 340g

£4.10
Serving size Approx. 500g pork fat yields 350–400g rendered lard (depending on moisture content).
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Proper pork fat for cooking, rendering and traditional use.

Cut for slow melting into rich lard, this is the go-to fat for crisp roast potatoes, frying and deep, flavour-led cooking where oil just doesn’t deliver the same result.

Whether you're embracing nose-to-tail cooking, making homemade lard, or elevating roast dinners, pork fat is an essential ingredient for authentic, flavourful results.

Best used for roast potatoes, frying or rendering into cooking lard

To render 340g pork fat into cooking lard:

Cut the pork fat into small, even pieces for faster melting.
Place in a heavy-based saucepan or frying pan.
Cook over very low heat, allowing the fat to slowly melt.
Stir occasionally to prevent sticking or browning.
Continue cooking for 20–30 minutes until most of the fat has melted and small golden pieces remain.
Carefully strain the liquid fat through a sieve into a heatproof container.
Allow to cool, then refrigerate until solid.

Yield:
340g pork fat will produce approximately 240–270g rendered lard.

Tip:
For crisp roast potatoes, toss parboiled potatoes in 1–2 tablespoons of the rendered fat and roast at 200°C / Fan 180°C / Gas 6 until golden and crispy.

Keep refrigerated at 0–5°C.
Once opened, use within 3 days.
Suitable for freezing. Freeze on day of purchase and use within 3 months.
Do not refreeze once defrosted.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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