Forget your cold pressed olive oil, pay no mind to chunky blocks of Plugra and Lurpak. These days it’s all about homemade lard—time to fire up a pot and get rendering.

At Chez Pim, the lady of the house wonders what made the frites cooked in horse fat she tasted last summer so delectable. She turns to Harold McGee for insight into what makes horse fries so great.

Over at Muffin Top, Connie swears that home rendered pork lard is the secret to perfect piecrusts. Derrick, at An Obsession with Food, has jumped on the lard bandwagon as well. He’s written two posts on the topic—the second, a step-by-step guide, will show you exactly how to whip up a batch of your own homemade lard.

Grab your cast iron and open the windows. Ready, set, render!

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