Garlic + Pork Fat

We lucked out with a good stretch of dry weather and Terry took advantage of it and tilled the areas in the garden where garlic is going this year.  Garlic is planted pointy side up with the top 2 inches under the surface of the soil.  The rows are hilled and covered with leaves for weed control and to insulate the garlic over the winter.  Terry and Anne planted 400 cloves of our seed garlic that we grew this year and we hope for another successful crop that we will harvest in the fall.  

This fall, the Petronis and Rieses bought a whole pig from Sand Farm to split.  We love the product and it is fun to get different cuts of meat that we may not normally eat.  I asked for some fat from the pig so that I could render it to use for cooking and I got an 18 pound bag of it.  I had assisted in rendering fat when I worked on a farm in Italy and I have read a lot about it, but today was the first time I attempted it on my own.  The advantage to rendering your own fat is that there are no preservatives in it and using it in cooking adds another layer of delicious flavor.  It will keep almost indefinitely if stored properly in the fridge and I support using as many parts of the pig as possible.  

The process is simple: heat the fat over low heat with a little water and cook until the solids separate and sink to the bottom, filter through a cheese cloth and pour into jars and let cool.  I should say right now that I ended up burning all 18 lbs of my fat.  I got up bright and early and started a fire and cut up the fat into chunks and let it cook.  Unfortunately I should have taken it off of the fire right about here: 

However, I thought the larger pieces would break down more but instead the fat got way too hot and burned before I even knew what was going on. It smelled pretty bad and none of it was salvageable.  Next time, I am going to grind the fat first, which I have read leads to a smoother rendering process.  I will try again soon...live and learn!

This past Thursday we went to a harvest dinner for all of the market vendors.  It was great to see everyone there, eat fabulous food, and talk about the upcoming year.  I think everyone is excited for next season and we all have plenty of ideas as to how to improve our practices.