We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Wednesday, 8 February 2017
We have rendered the fat from the pork joint we had on Sunday. The fat and leftover bits were put into water, brought to the boil and simmered. Once reduced down, the contents are put through a sieve. We then repeated the process a couple more times to make sure every bit of lard is extracted.