A WHOLE YEARS worth of LARD in 1 DAY

This woman and her kids is what america needs. She is an inspiration

Now THESE are the kinds of video's that I love! The step-by-step showing of what you are doing for a project start to finish is wonderful. Thank you so much for this video. Love it!

When I think of America and traditional values, THIS is the kind of family that comes to mind. These children will be hardworking, intelligent, kind, respectful adults. It makes me so happy there are people out there really homesteading and raising their families right! God bless y'all!!! 💜

A great tip for the leftover cracklings I blend them with salt in a food processor to make a fatty paste that I serve on toasted bread with fresh garlic. It is divine. Also, it could be added to sauces as a flavoring.

I’ve worked in kitchens for years and I would suggest that you invest in a plastic trolley from a restaurant supplier. It has 3 tiers, wheels and a handle for pushing and steering. You could have carried the lard on it so you don’t strain your back, kept the box at an elevated level without taking up counter space and most importantly you could store the finished jars on the three levels (you would still need a towel underneath) while the seal sets. Because the trolley is on wheels, you can push it to whatever space that works for you…counter space preserved. Think about the canning season and the volume and multiple projects that you have on the go!

I think this is the first time I've seen all your children at once. They are beautiful kids and a beautiful family.

When I was a kid (circ. 1960), I helped my mom and dad render lard. We did it over an open fire , in a large cast iron caldron. It was my job, as a 6 year old. to manage the fire. I learned very quickly how to keep the heat just right. My dad loved cracklings in his cornbread. I just liked eating them like pork skins. This brings back a lot of memories.

My grandparents on the farm always did this outside over a wood fire after fall animal harvest. They also had a huge copper kettle. Your have a great process, but I would want to do it outside to keep the fat from the air out of the house. They made the purest white shortening I ever saw. The girls are precious good helpers. Such fun! 💕

Being so young when my Greats and Grands went Home has left me with very little knowledge of so many "How to's". I'm so very thankful for you guys sharing the wonderful information you do. You guys are my missing links, filling in for family that were not around to pass down all I needed to know. Thanks again for this kindness and God bless your wonderful family

My mother-in-law taught me to use the “overcooked” lard for making the masa, or dough, for tamales.

My parents and mom’s family processed hogs each year around Thanksgiving time. The fats were cooked off with the lard being stored and used the cracklings for seasoning for cooking some vegetables. I get my lard from a restaurant that saves it for me. Usually 4-5 gallons each year. Old ways back in style.🙂

This was such a good video. I love how you talked about the value of grinding it. The discussion on bubbles was awesome! You're straining process is spot on. Seeing your haul and the differences in color was helpful. Thank you. 7 hours!!!! Amazing. Great helpers!

Lard/Fat has been consistently maligned by the Food Industry when Sugar was ALWAYS the real villain.

I love this video! Heading them baby girls sing just made my day!!! In these troubling times, we all need to stay focused on the Lord, our family & our work!

The best way to raise a family is doing this kind of stuff with the kids. I love it.

Great memories! We used to render our lard in a 100 gallon cast iron cooker. Cracklings are delicious and make the best cornbread! Thanks for this great memory!

My reality is that I will likely never have the pleasure of doing this, at least at this level. However, this was one of my favorite videos of yours that I’ve watched! Not sure if it was seeing you with the children or the excitement of how you use everything but I loved it!

Its awesome the energy you seem to always have and how often you have your children help you. A great way to pass along knowledge and culture.

I’ve made lard many times but never ground it. It’s amazing how much more it makes lol. It’s more than noticeable, it’s drastic. Great job.

Wow!!! I thought I was the only one still using lard, for baking!! As a Child, that was what we used for cooking , and frying. Thank you for sharing it. God bless.