To Preserve Unmelted Lard for Many Months

Ingredients

• 6 lbs. Inner fat of pig (leaf-fat or fleed)
• 0.5–0.75 lb. Fine salt
• 6 oz. Salt (for brine)
• 1 quart Water (for brine)

Instructions

1. Rub the leaf-fat plentifully with fine salt when first taken from the pig.
2. Let it lie for a couple of days.
3. Drain it well.
4. Cover it with a strong brine made of 6 oz. salt to each quart of water.
5. In warmer weather, change the brine occasionally.
6. When ready to use, lay the lard into cold water for two or three hours.
7. Wipe it dry; it will have quite the effect of fresh fleed when made into paste.