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Homemade pork crackling and lard from grandma’s time

Traditional, easy to make, tasty and hearty


  1. Cut the meat to the size you prefer

  2. Place them in a pot with a glass of water and the pot on the fire

  3. Stir regularly until the water is absorbed

  4. Once all the water has evaporated, let it fry

  5. When it starts to foam it is almost ready

  6. Add a little coarse salt and stir

  7. With a colander separate the meat from the oil and place it in a utensil

  8. Drain the fat left in the pot and place it in sterile jars for future use.


There is no set recipe


2 kg of pork fat or as much as you want

1 kg of pork belly or as much as you want

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