Lard, Backfat, Cracklings?

Answered on October 07, 2014
Created March 24, 2014 at 10:52 AM

I rendered my own lard from pork back fat yesterday, the cracklings were amazing, one of the best things I've ever eaten!

Now i'm finding it hard to find back fat anywhere as the shop i bought it from ran out, all the butchers i've called don't cut up the pigs instore so don't have any, all the online 'grassfed' places don't keep it either. This isn't an option!

Is back fat the best to render lard/make crackling? Can I make it from other bits of pork fat just as well as back fat? Does it work with any other fats like beef/lamb?

Also how do you store the cracklings, in the fridge? or just add loads of salt & keep in an airtight container?


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3 Answers



on October 07, 2014
at 07:00 PM

You should not have any problem. Just build a relation with a pastured farmer. They have gotten wise, and what used to be free once, costs money now. But it is still cheap and 9 out of 10 people who order a pig these days do not want the back fat. While you are at it, you will be able to secure tongue, liver and other goodies in abundance, same reason. People think only hams and chops are edible.


on October 07, 2014
at 05:02 PM

I have been rendering back fat for cracklings and lard for over ten years.  I am addicted.  I get the back fat from farmers market sources.  It's the back and shoulder fat that works best for cracklings.  Trim from pork chops and other cuts work okay too but avoid the fat from around the organs, the more visceral fat. While this fat is more prized for the lard it yields the cracklings have hard bits in them and are not palatable.



on March 24, 2014
at 12:27 PM

My local organic pork butcher keeps fat for me - just ask in advance. I use any and all pork fat to make lard.

Back fat is certainly my favourite when I am making Pate.

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