Fat is one of the cornerstones of ancestral eating. But getting hold of good saturated fat is not easy and can be eye-wateringly expensive. Making it at home, as Andrea and I do, you can cut your costs incredibly and also feel sure of the provenance and processing.

This episode will talk you through everything you need to know about rendering fat. We'll explain the different types of fats, their names, their properties and how you can use them. We'll then demystify the ways you can render fat in your kitchen, no matter what equipment you have, giving you step-by-step instructions. We'll clarify how you'll know your fat is done, what to do with the leftovers, how to clean up, the many different ways you can store your fat and how to know if it's gone bad.

This episode is peppered with real questions from real ancestral cooks about fat rendering – thank you to every supporter who sent in their query.

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Resources:

Tallow price online link

Lard price online link

How to render lard in a slow cooker

7 ways to use lard (including a lard crackling spread recipe)

Pane con Ciccioli recipe

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