Yields Makes about 1 1/2 cups (serving size: 1 tbsp.) Total 50 mins

Used as a seasoning in Mexico, "manteca para chicharrones"--lard for frying pork skins--is seasoned with herbs, orange peel, and garlic. You can buy it readymade in Mexico. This is our approximation, and we found it to be fresh, aromatic, and a far cry from stiff white hydrogenated lard. It's a terrific flavoring for a pot of beans.

How to Make It

Step 1
1

Put lard and salt in a medium pot and melt over medium-low heat. Add thyme, bay leaf, orange peel, and garlic.

Step 2
2

Simmer lard with seasonings, uncovered and stirring occasionally (salt will not completely dissolve), 10 minutes. Remove from heat and let sit, covered, 1/2 hour. Strain.

Step 3
3

Keeps, chilled airtight, up to 1 month.

Step 4
4

*Find at the deli counter of Mexican grocery stores. You can also use fresh lard from a regular butcher; it won't be quite as porky, but it will work well too.

Ingredients

 1 1/2 cups soft, brown, fresh Mexican-style lard*
 1 teaspoon salt
 1 sprig fresh thyme
 1 dried bay leaf
 1 wide strip orange peel (about 3 in. long)
 3 large crushed garlic cloves

Directions

Step 1
1

Put lard and salt in a medium pot and melt over medium-low heat. Add thyme, bay leaf, orange peel, and garlic.

Step 2
2

Simmer lard with seasonings, uncovered and stirring occasionally (salt will not completely dissolve), 10 minutes. Remove from heat and let sit, covered, 1/2 hour. Strain.

Step 3
3

Keeps, chilled airtight, up to 1 month.

Step 4
4

*Find at the deli counter of Mexican grocery stores. You can also use fresh lard from a regular butcher; it won't be quite as porky, but it will work well too.

Fresh Lard Seasoned with Herbs, Garlic, and Orange