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So I have quite a bit of lard, the un-hydrogenated kind. Can anyone tell me the conditions under which I should keep it for best storage life? I keep a little bit at a time in the refrigerator, but not all of it.
 

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I have no idea about storage, but I do know how to clean it through boiling with water, cooling, and skimming the clean material. You can save a rancid fat that way pretty well.
 

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So I have quite a bit of lard, the un-hydrogenated kind. Can anyone tell me the conditions under which I should keep it for best storage life? I keep a little bit at a time in the refrigerator, but not all of it.
Tell me more about your lard. Is it real lard from a pig, or vegetable lard? If it's vegetable lard I'm certain that it's a hydrogenated product. Either way it'll keep well in the fridge for many months.
 
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