User:TrevandSteph/sandbox

TrevandSteph comment: On the production of LARD and SCRATCHINGS Lard is one product that is part of our Heritage as UK citizens yet sadly has declined in popularity and certainly disappeared from many local butchers shops and supermarkets and is no longer readily available. Here in New Zealand it is a product that many do not even recognise. After researching online we decided to make our own and approached our local butcher (surprisingly very knowledgeable about the process and production of Lard due to his training and background) In order to fulfill our quest the butcher kindly provided two(2) slices of "flarefat" from the pork belly cuts from his processing room. Once home we took the raw fat and cut it into small strips and pieces and then began the rendering process. We set the pieces on a grill plate over grill fat catcher and put it in the oven on low heat (100-120 C) for a good 12 hours or more. The by-product was 200g (6.5oz) of clear odourless Lard once solidified. The other by-product of this lard producing process is the remains of the rendered raw pure fatty tissue known as "scratchings" Scratchings are dissimilar from Pork crackling and Pork skinned scratchings. True scratchings have no associacion with the skin of a Pig or any of the meat of a Pig in any way. True Scratchings are made as a by-product of the rendering of pure fat to produce Lard in a "Dry Method" there is no flesh or skin involved. The best and purist Lard is made from "leaf fat" (hard to obtain) second is the "flare fat" (our Butcher was obliging) Do your research and you will understand more.

Best Regards TrevandSteph