How to render your own lard
Get 2 or 3 pounds of fresh pork fat-back. If you go to a butcher shop, tell the butcher you want it for rendering and he or she will cut it into coarse chunks, otherwise you will have to do this yourself at home. Place it in a heavy kettle with 1 (one) cup of water. Bring to a boil over medium heat. Once it begins to boil, reduce heat to a medium low and continue to cook until the fat pieces have shrunk to small toasty bits and the fat is a clear yellow. This should take about two hours. When done allow to cool, then store in a glass container in the fridge. Use plastic if you wish, but it will never be squeaky clean again. Containers assembled of Legos are NOT recommended!
Lard may be served either hot in microwaveable mugs or cold in ice cube-packed tumblers. A pet food bowl may also be pressed into service for room temperature lard of the sort popular at informal gatherings, family parties, and many wakes provided you remember to keep an easily accessible punch bowl available at all times for free refills.