Lard and pork scratchings

maltesers_2

I found another organic butcher today who gets a lot of meat from the the real meat company. After chatting a while I asked him whether he could get organic free range lard as it has lots of vitamin D in. He has never been asked before but he offered mea load of free organic pork fat.

So I have rendered down a nice quantity of lard and I am left with lots of crispy crackling. Does anyone know how pork scatchings are made and kept or how long the crackling will keep?

I think they were trendy a while ago with Pret a Manger selling them at an inflated price.

geordie_joe

Try this, might even try it myself as I live very near a Morrisons.

http://desperance.livejournal.com/347504.html

thriftlady_2

Sorry, can't help with the scratchings but you've inspired me to ask my butcher for pork fat so that I can render my own lard;)


I wonder how long it'll be before someone comes along to tell us how bad for us it is.

maltesers_2

Thanks geordie joe, that link tells you how to make crackling or scratchings but not how to store it. I am a dab hand at making crispy crackling - which I now have loads of. It is sold in packets in pubs and I've seen it sold loose in a butchers so I don't think it has to be kept in the fridge - but I'm not sure.

maltesers_2

Can you use goose fat as suet? I thought suet was that special dry fat around the kidneys. I think Atora is beef suet.

thriftlady_2

I think goose fat might be too soft to use like suet Penny -not tried it myself so may be completely wrong. It does melt very easily though. When I have a goose I put all the fat in a saucepan and render it.

maltesers_2

:mad: I expect this thread will be moved soon too:mad:

thriftlady_2

No, no I'm sure this one won't Maltesers This is very cooking specific.

Barneysmom

Hope not.
How do you make the lard?

maltesers_2

No, no I'm sure this one won't Maltesers This is very cooking specific.

I thought nutrition was completely food specific - it is not my fault that others ignored the subject and discussed obesity.

Goose fat is not lard or pork scratchings either. I probably won't get an answer now.

geordie_joe

maltesers wrote: »

Thanks geordie joe, that link tells you how to make crackling or scratchings but not how to store it. I am a dab hand at making crispy crackling - which I now have loads of. It is sold in packets in pubs and I've seen it sold loose in a butchers so I don't think it has to be kept in the fridge - but I'm not sure.

Sorry, I thought you asked how it was made and stored.

If you think about it, the commercial stuff seems to keep for a long time just in sealed packets. Not sure if they add preservatives to it.

I have a vacuum sealer, so I would just use that and keep the packets in the fridge just to be on the safe side.