Ever made lard? Its really not that hard....I only had a little bit of pork fat to render this small amount of lard, but it's golden and wonderful. Cut pork fat into tiny pieces place in baking dish and bake at low heat about 225 F for a long long time....about 12-24 hours. Drain fat into strainer over jar. Some people use the pork cracklins on salads or in pan wilted greens like kale, chard or spinach. Let fat become solid at room temp or in the fridge.
Use lard in the traditional baking of pie crusts or pastries. Use it as a heat stable fat for frying.