To render is the process of cooking pieces of fat or fatty meat until the fat runs clear from the connective tissue. The liquid fat may then be drained off, clarified, solidified and stored for future use, or used immediately for frying.

In France, where pork fat is used in this way, the pieces of fat and tissue remaining at the end of the rendering are served hot with salt as a savoury or cold as an hors d’oeuvre.

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