—This, which is one of the best varieties of lard, is made from the fat derived from the leaf lard of the slaughtered animal in a perfectly fresh state, that is, taken immediately after slaughter and before the carcass is cold. The leaf lard, when it is removed from the animal, is at once placed in cold storage or put into cold water, in order to rapidly remove the animal heat. As soon as it is thoroughly chilled it is reduced to a pulp in a grinder and sent at once to the rendering kettle. The fat is rendered at a very low temperature, from 105 to 120 degrees F. (40-50 degrees C). It is evident that only a part of the lard is separated at this temperature, and this part is regarded as being of the best quality, almost tasteless, free of acids and other impurities. The residue from the making of neutral lard is sent to other kettles, where it is subjected to a higher temperature and the remainder of the lard extracted, which is sold under the name of another grade. Neutral lard, obtained as above, while still liquid, is washed with water containing a trace of sodium carbonate, common salt, or a dilute acid. The product thus formed is almost neutral in its reaction to litmus paper containing not to exceed .25 percent of free acid, but it has more water and mineral matter than is found in the pure rendered untreated lard. The neutral lard made in this way is not used so commonly for culinary purposes but chiefly in the manufacture of oleomargarine.
Leaf Lard.
—The residue of lard obtained by rendering the unseparated part of lard from the above process at a higher temperature is also of a high quality and is sometimes improperly designated leaf lard, a term which should be reserved for the whole product instead of a part obtained by rendering the residual leaf fat.
Choice Kettle-rendered Lard.
—The amount of neutral lard which is demanded in the manufacture of oleomargarine does not by any means exhaust the supply of leaf lard. For making choice kettle-rendered lard the leaf lard together with the fat cut from the back of the animal is rendered in steam-jacketed open kettles and produces a lard of a high quality known as kettle-rendered or choice kettle-rendered lard. The hide is removed from the fat portion of the back used for this purpose before the rendering. Both the leaf and pieces of the back are passed through a fine sausage grinder before they enter the rendering kettle. According to the requirements of the Chicago Board of Trade, choice lard, which is another term for the above variety, is to be made from leaf and trimmings only, either steam-rendered or kettle-rendered, and the manner of rendering to be branded on each package.
Prime Steam Lard.
—The prime steam lard of commerce is made as follows: The whole head of the hog, after the removal of the jowl, is used for rendering. The heads are placed in the bottom of the rendering tank. The mesenteric fat adhering to the small intestines is also used in the tank. Any fat that may be attached to the heart or other organs of the animal may also be used. In those factories where kettle-rendered lard is not made the scrap fat from the back of the animals and trimmings are also used. When there is an excess of leaf it is also put in the rendering tank and, in general, all the fat portions of the body which are removed in the trimming process. It is thus seen that prime steam lard is a term which may practically represent the average fat of the whole animal.
Prime steam lard is thus defined by the Chicago Board of Trade: “Standard prime steam lard shall be solely the product of the trimmings and other fat parts of hogs, rendered in tanks by the direct application of steam, and without subsequent change in grain or character by the use of agitators or other machinery except as such change may unavoidably come from transportation. It shall have proper color, flavor, and soundness for keeping, and no material which has been salted shall be included. The name and location of the renderer and the grade of the lard shall be plainly branded on each package at the time of packing.” All the lard which is made is subjected to the approval of inspectors both as to the material employed and the method of procedure, together with the character of the final product.
Disposition of the Intestines of the Hog.
—In the term intestines is included all of the abdominal viscera of the animal but not the thoracic viscera, namely, the heart and lungs. The material is handled in the following way: When the animal is opened the viscera are separated, including the flesh surrounding the anus and a strip containing the external genito-urinary organs. The heart is thrown to one side and the fatty portions trimmed off for lard. The rest of the heart is used for sausage or for fertilizer. The lungs and liver are either used in the manufacture of sausage or for fertilizer. The rectum and large intestines are separated from the intestinal fat and peritoneum and, along with the adhering flesh and genito-urinary organs, sent to the trimmer. All flesh from the above-mentioned organs is cut away and the intestine proper is used for sausage casings. The trimmings, including the genito-urinary organs, are washed and placed in the rendering tank where lard is made. The small intestine is also separated from the fatty membrane surrounding it and prepared for sausage casings. The remaining material, consisting of the peritoneum, diaphragm, stomach, and adhering membranes, together with the intestinal fat, constitutes the “guts” which are subjected to washing in three or four different tanks. In the first tank the stomach and peritoneum are split open, and also any portion of the intestines which still adhere to the peritoneum. The portions then go from tank to tank, usually four in number, and are then ready for the rendering tank. The omentum fat is cut from the kidneys, and the kidneys with any adhering fat go into the rendering vat. The spleen, pancreas, vocal cords, trachea, and œsophagus also go into the tank.