IME if you leave the skin on the resulting lard is off color (more yellow-brown) and has more of an odor. A really sharp filleting knife works well to remove the skin.

It is still usable just not as attractive and with a bit different flavor.

Dave

I agree with Dave, you can leave the skin on but the lard will taste more "porky". It's still fine for hashbrowns, making tamales, etc., but it isn't as suitable for things like frying donuts, where the flavor is more noticeable.

Annie

Thanks Annie and Dave. Years ago, I got an itch to make tamales. Made a large batch of delicious tamales with store bought lard, and they made us all sick to our stomach! I was so disappointed - thinking it had to be the lard. Fast forward to wanting to make tamales again, so asked the butcher to save the fat so I could make my own lard. The tamales were delicious, and NOBODY felt sick after. YAY!!! I do have a ton of lard left, and will have another batch of fat showing up in a couple months. I have to start using it more for things like fried potatoes, etc. What else do you both use it for? Biscuits and pie crust are on my list - but we don't eat much of either. Annie just confirmed my next project - donut making. I've never made donuts, but my very favorite cookbook has a recipe for buttermilk donuts that I'd love to try. I was actually supposed to make them yesterday, but my niece and nephew weren't here as planned. I'll tackle it Wednesday - when the high will be -15. Good day to cook / bake - as I'm sure not leaving the house! :)

I use mine for making pie crust and pasties, in homemade flour tortillas, in biscuit topping for pot pie, and for frying chicken fried steak or chicken itself. It has a pretty high smoke point, so it's good for frying.

We're having the same weather here in Michigan, it'll never get above zero tomorrow and so I have bones in the roaster for stock and I'll be baking something...

Annie

Agree it can be used for any frying - potatoes are an everyday thing here. So is fried cabbage and biscuits. Haven't made donuts in decades but thanks for the reminder.

Then there is cast iron cornbread - just grease the skillet with it.

If you make stir-frys it works great too - made one last week with chopped zucchini and yellow squash, some diced onions, chopped green beans, garlic, and some diced chicken.

Dave