In order to freeze lard, I recommend wrapping it in wax paper first, followed by a layer of aluminium foil over the top. In this way, the fat should not be exposed to the elements. Alternatively, you may slice the fat into small cubes and arrange them on a baking pan lined with parchment paper. Place this in the freezer for 2 to 3 hours to set the flavors.
Can you freeze lard cracklings?
I just rendered enough fat so that the lard and cracklings produced around 10 quarts. Reply Diana Bauman has this to say: @ 4:03 p.m. on February 26, 2013 Hello, Debra! Cracklings can absolutely be frozen, so don’t be discouraged! To re-crisp them, thaw them first and then reheat them in a cast iron skillet until crispy.
How do you make your own lard?
My normal method was to take the skins and fat from hog shoulder and other swine meats and place them in a bag of fats in the freezer until they were large enough to fill several Ball Jars, after which I would reduce it into lard. Have lard on hand to cook eggs or sautee onions is one of my favorite things to do.