This is a very handy thing to have in your cupboard. We rendered the fat from a pig and heated it until it became liquid. Be very careful as it will splatter if you are not using a deep enough pan. I used a stock pan. When it becomes liquid, pour it into hot sterilized Mason quart jars. Then what’s left in the bottom of the pan is called “cracklins” and is a delicious, although fattening, snack! Eat them in moderation.
Now you have lard that makes the best pastries and homemade soap!