Do you want to know how to store lard? Just like other foodies or cooks out there, you might want to store the useful kitchen ingredient that helps us make delectable dishes and goodies for our families and one include steamed asparagus with lard or butter.

For many years, lard or pig fat has been used as baking or cooking ingredient, which is why it is commonly stored in the countertop near the stove. But to make it last and stay fresh longer, we should refrigerate it in between uses.

Otherwise, it will go rancid to use for cooking sausages prepared through the sausage stuffer or apple pie crust. To learn more how to make it last longer, you should keep on reading and find out.

Using a Container

Things You Will Need

  • Freezer
  • A container or a jar
  • Lard


#1. Get The Container In Which To Transfer The Lard

If you had made lard and you were not able to use them all, you should be able to keep the remaining portion in a container. You might need a bigger one if you have to store a big portion of lard. Make sure that the container is dry and clean. Wipe it with clean cloth to ensure that it is free from any wetness.

If your lard is commercially made, do not keep it in its original package, but transfer it to a clean and dry jar before freezing or storing in the fridge. The reason not to keep its original package is that it is usually made from paper or aluminum wrapping, which will cause a change in texture and flavor of the lard due to frost burning.

Thus, you should remove it from its original packaging and transfer it in a jar or container.​

#2. Freeze The Lard

Once you have transferred it in a dry, clean container, the lard must be ready for freezing. By following this method of freezing, you should be able to preserve it for up to three years.

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These are the only two simple steps you should follow when freezing remaining lard. Remember, get and use a clean, dry container or jar and transfer the lard there, no matter you’re storing homemade or commercially made lard or pig fat.

Do not freeze it using the original container to avoid your lard from changing its color and texture due to frost burning. The lard should be good up to three years using this freezing method.

Alternative Ways of Storing the Lard

Cubing The Lard

#1. Cube Up The Lard

While it is in a soft state, you can start cubing it up. In this state, it will be easier to cube the lard other than when it is in a frozen state while cubing it.

#2. Put The Cubes On A Waxed Paper Lined Cookie Sheet​

Once you’re done cubing the lard, you can put them on a cookie sheet.

#3. Freeze The Lard​

When done cutting into cubes and putting the lard on the cookie sheet, you can put them in the freezer.

#4. Put Them In Freezer Bags​

Once the lard cubes are in solid form, you can take them out the freezer and then plop them in the freezer bags. Then, put them back in the freezer for storage. Using this method, you can keep the lard fresh for up to two years.

So again, cube the lard while they are in a soft form and then line them up in the cookie sheet. Put the cubes back in the freezer and then wait until they solidify for about two hours.

Take them out the freezer once more and then plop them in freezer bags. Put them back in the fridge.

By using this method, you can take out only the lard cubes that you will need for cooking. In the process, you don’t have to defrost all of them if you only need a couple of teaspoons in your baking or cooking.

Storing On The Countertop

Get a clean and dry container and scoop the lard to it. Place it on your countertop so that it will be easily accessible and ready for use without the need of defrosting. However, using this storage method at room temperature will only make your lard useful for only about one month before it goes bad or rancid.

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If using this method, you should not store your lard in an open container because rats and insects might feed on the lard, making it contaminated and unsafe for consumption. Rats and mice, in particular, carry contaminants, including harmful bacteria and fecal matter that might pose a health danger.

So, summing up, you should store the lard in the fridge, not in the kitchen cabinet. But then if you choose to store it in the kitchen cabinet or countertop, you should always make sure that you are checking it for spoilage before using.

TUTORIAL: Rendering Lard

What to Remember

  • Defrosting all the lard at once and then re-freezing it won’t do you good if you have to repeat this over again. It will only cause rancidity to your lard and will render them useless in a shorter time.
  • If you cook using rancid lard, the food, such as cakes that you’d bake will taste rancid, too. Thus, it will be best that you divide your lard into cubes before freezing them so that you don’t need to defrost all of them when you need it.
  • Defrosting will only make your lard useful for only up to six months. If not, it will taste rancid. So in this case, you should discard it and use a new lard to prevent your food from tasting bad as well as you suffering from food poisoning.
  • Now if you’re unsure if the lard isn’t safe for use, you should toss it out and use some fresh lard instead, especially if you didn’t store it in the fridge, which should keep it fresh for years. If you’re leaving it in your kitchen cabinet or countertop, see to it that you are storing it using a well-sealed container to prevent contamination from insects and rats.
  • Always store it in a cool and dry place so that it will stay good and safe for consumption. On the other hand, you should discard it if it has developed a bad color, flavor, and appearance.
  • Check the use by dates on packaged foods that are sold in the US. The best by date is the maker’s estimate on how long the product will stay at peak quality. But in many cases, the lard will still be safe to consume after the date, provided it has been stored properly and unopened.
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Keeping our lard fresh, rendered or commercial-made can make us happy! And of course, that has to do with how we store it. You may want to use any of the three methods on how to store lard that I have shared above so that you can keep it right to use for up to three years. Also, remember not to use the lard anymore if it has developed a bad color, appearance, and smell. We should get fresh lard after all if this is the case.

I hope you find today’s tutorial useful, and if you do, please spread the word and share it with your social media community, so that other mothers and cooks will learn tidbits of info from it today!



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About the Author

Austin Sims

Currently Executive Chef at famous NY restaurant, Austin began his tenure with as Chef de Partie. He has over eight years of experience, including tenures at two- and three-Michelin star restaurants. Austin is passionate about all things cooking – products, supply chain, management, menu design, and budgeting.

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