Are you a fan of pork fat?
Do you love using it in your cooking or as a moisturizer?
If so, you may be wondering how long it can last in the freezer.
The answer is not as straightforward as you might think.
There are different types of pork fat, and each has its own shelf life when stored in the freezer.
In this article, we will explore the different types of pork fat, how to store them properly, and how long they can last in the freezer.
So, let’s dive in and find out how to make your pork fat last as long as possible!
How Long Will Pork Fat Last In The Freezer?
When it comes to storing pork fat in the freezer, the shelf life can vary depending on the type of fat.
Raw fatback, for example, can last up to a week in the fridge and up to two years in the freezer if stored properly. It’s important to note that the age of the fatback before it was frozen can also affect its shelf life.
Lard, on the other hand, can last up to six months in the fridge and up to three years in the freezer if stored in a closed container. It’s important to keep lard away from direct sunlight and to tightly seal it to prevent it from absorbing any flavors in the air.
When freezing pork fat, it’s best to wrap it in wax paper and then cover it with foil to prevent exposure to air. Alternatively, you can slice it into small cubes and line them up on a baking sheet with parchment paper before freezing for 2-3 hours.
It’s also important to note that frozen pork fat may change in consistency once thawed, which can affect its use in cooking or as a moisturizer.
Types Of Pork Fat
There are two main types of pork fat that can be stored in the freezer: raw fatback and lard.
Raw fatback, which is the layer of fat on the back of a pig, can be stored in the freezer for up to two years if stored properly. It’s important to note that the age of the fatback before it was frozen can also affect its shelf life. Raw fatback should last three days to a week in the fridge, depending on who you ask. Some sources say it can last up to five days, while others say it can last up to a week. To be safe, it’s best to freeze raw fatback as soon as possible after purchasing it.
Lard, which is rendered pork fat, can last up to three years in the freezer if stored in a closed container. When storing lard in the fridge, it can last for up to six months. It’s important to keep lard away from direct sunlight and to tightly seal it to prevent it from absorbing any flavors in the air. You can buy lard in pieces of various weights, with the rind covered in a layer of seasoning. If you buy a piece of whole lard, you can keep it refrigerated for up to one month.
When freezing pork fat, it’s best to wrap it in wax paper and then cover it with foil to prevent exposure to air. Alternatively, you can slice it into small cubes and line them up on a baking sheet with parchment paper before freezing for 2-3 hours. Frozen pork fat may change in consistency once thawed, which can affect its use in cooking or as a moisturizer.
Proper Storage Of Pork Fat
Proper storage of pork fat is crucial to ensure its longevity and quality. The first step is to make sure the fat is fresh before storing it. If you plan on storing raw fatback, it’s best to do so in the fridge for up to a week or freeze it for up to two years if stored properly.
Lard, on the other hand, can be stored in the fridge for up to six months and frozen for up to three years if kept in a closed container. It’s important to seal lard tightly to prevent any air exposure, which can cause it to absorb flavors from the air.
When storing pork fat in the freezer, it’s best to wrap it in wax paper and then cover it with foil to prevent any air exposure. Alternatively, you can slice the fat into small cubes and line them up on a baking sheet with parchment paper before freezing for 2-3 hours. This method allows you to easily portion out the fat when needed.
It’s important to note that frozen pork fat may change in consistency once thawed, which can affect its use in cooking or as a moisturizer. To avoid this, it’s best to thaw the pork fat slowly in the fridge or at room temperature.
How Freezing Affects Pork Fat Shelf Life
The shelf life of pork fat can be extended by freezing it. The temperature at which the pork fat is stored in the freezer plays a crucial role in determining its shelf life. Danish guidelines from the 1960s indicate that the shelf life of pork at -18°C is five months, and it increases to seven months when stored at -20°C. This exponential relation between temperature and shelf life indicates that temperature is crucial for the stability of pork during frozen storage.
For smaller cuts such as pork chops, an estimated shelf life for storage at -20°C is 10 months. However, there are no well-documented guidelines for storage time in relation to different pork products, packaging methods, and temperatures.
At DMRI, frozen pork loins were stored in the freezer at approximately -18°C for 4.5 years, during the first two years in oxygen permeable film and the following 2.5 years in airtight vacuum packs. The loins were cut into chops, pan-fried, and assessed by a trained sensory panel. It was found that oxidation had progressed in the outer layer of the meat leading to a rancid/old/cardboard-like taste. However, the core part of the meat did not have an oxidized flavor, though it had a bit of a ‘boring’ taste.
If you have a chamber sealer, it is recommended to use it to store pork fat in the freezer as it saves it from freezer burn and oxidation. If you only have a vacuum sealer, you will need to check your bags regularly for ice crystals, which is a sign of leakage. The fat should last 6 months to a year under a good vacuum seal. Just grinding and freezing in zip-loc bags will give you 3-4 months before you start getting off flavors.
How Long Can Pork Belly Fat Last In The Freezer?
Pork belly fat is a popular cut of meat that can be used in a variety of dishes, from crispy pork belly to flavorful stews. When it comes to storing pork belly fat in the freezer, it’s important to know how long it can last and how to properly store it.
Raw pork belly fat can last up to a week in the fridge and up to six months in the freezer if stored properly. It’s important to wrap it tightly in plastic wrap or freezer bags to prevent exposure to air and freezer burn.
If you have cooked pork belly fat that you want to freeze, it can last up to three months in the freezer if stored properly. It’s best to let it cool down completely before wrapping it tightly in plastic wrap or freezer bags.
It’s important to note that frozen pork belly fat may change in texture once thawed, which can affect its use in certain dishes. For example, if you plan on using the fat for crackling, it may not crisp up as well after being frozen.
How Long Can Pork Lard Last In The Freezer?
Pork lard, which is made from rendered pork fat, can last up to three years in the freezer if stored properly. It’s important to keep it in a tightly sealed container or wrapped in wax paper and foil to prevent exposure to air and other flavors.
When freezing pork lard, it’s best to slice it into small pieces or cubes and line them up on a baking sheet with parchment paper before freezing for 2-3 hours. Once frozen, transfer the lard to a freezer bag and store it in the freezer for up to three years.
It’s important to note that once thawed, pork lard may change in consistency and texture. It may become softer or grainy, which can affect its use in cooking or baking. It’s recommended to use thawed pork lard within a few days and not refreeze it.
How Long Can Pork Rind Last In The Freezer?
Pork rinds, also known as pork cracklings, can be stored in the freezer for up to six months. However, it’s important to note that the texture and taste of the pork rinds may be affected once they are thawed.
When freezing pork rinds, it’s best to store them in an airtight container or freezer-safe bag. This will prevent any moisture or air from getting in and damaging the texture and flavor of the pork rinds.
It’s also important to keep the pork rinds away from direct sunlight and any other strong odors in the freezer. This will help preserve their taste and prevent them from absorbing any unwanted flavors.
When ready to use, thaw the pork rinds in the fridge for a few hours before cooking or consuming. Avoid thawing them at room temperature or in the microwave, as this can cause them to become soggy and lose their crunchiness.