Interactive lesson

Čvarci and lard, step by step

Interactive lesson: rendering lard in a kettle and in the oven — back fat and leaf fat, a safe place for the kettle, golden čvarci, the press, white leaf lard for pastry, storage and safety around hot fat.

Free sample Chapters 1 and 2 (8 steps) are free. The full lesson comes with the Čvarci and lard module. Already bought? Unlock

This lesson is general guidance, not professional training. Local regulations and expert advice always take precedence. Read our disclaimer.

The whole lesson as text

1. The raw fat

Before the kettle, sort the fat and cut it properly.

Result first — Lard and čvarci from a pig without a Trichinella result aren't eaten. If you render before the result, keep them labelled and separate.
Back fat or leaf fat — Back fat gives lard and čvarci with rind. Leaf fat from around the kidneys gives the cleanest, white lard for pastry.
2–3 cm cubes — Fat chilled and firm, with no meat, blood or glands. All cubes the same size (about 1 in): large ones stay raw, small ones burn. Cut leaf fat smaller.
Weigh and log — From 10 kg of back fat and leaf fat you get roughly 6–7 kg of lard and 1–2 kg of čvarci. Write the weight in the rendering log.

Why: Lard and čvarci come from the same pig as the meat, so the same Trichinella result applies. The kind of fat decides what you get, and the size of the cubes decides how it renders.

Mangalitsa and other traditional breeds have thick, soft back fat and give more lard per kilo.
Caul fat is used for wrapping liver and faggots, or it goes into the kettle.

2. Place and kit

Hot fat is one of the most dangerous jobs on a homestead.

Kettle outdoors — Outdoors or in a well-ventilated outbuilding, on level, non-flammable ground, away from hay, firewood, straw and the house wall.
Stable tripod — A cast-iron or heavy steel kettle, 30–80 L (8–20 gal), on a stable tripod. Fill it to two-thirds.
Ready to smother — The kettle lid and a fire blanket always within reach. The fire extinguisher stands 3–5 m from the kettle, not right next to it.
Gloves, stand aside — Heavy gloves, an apron, closed shoes. Stand to the side when stirring, not over the kettle. Children and dogs stay out of the yard.

Why: Burns and fat fires are common and serious. That's why the place and the kit are ready before the fire under the kettle is lit.

For smaller amounts, up to 5 kg of fat, a large heavy-based pan on the stove or the oven is enough.
You also need a slotted ladle, a sieve with muslin, a lard press and a thermometer to 200 °C (400 °F).