Spoiler alert - it’s like making lard with literally anyone else who has a semblance of a clue.
Start with your pig fat. I had two kilos and made two batches in case I screwed it up. Could easily have done one batch. No idea what type it was, I just bought “pig fat” from the the pork butcher.
A little while later, it looked like this after some stellar knife work saw it cut up into 1cm cubes (very roughly). The smaller the pieces the better.
I then added a little water to the dutch oven and then dumped the chopped up fat in with it.
(A few hours pass as the fat renders down on a very low heat - wiggle around Young-Ones style to indicate the passing of time.)
I then scooped it out into jars via the agency of a fine metal sieve and a nut-milk-strainer bag in order to catch all the bits and just get the beautiful lard juice.
Actually, that doesn’t look all that great in terms of lard.
(a few more hours pass, in which the second batch was processed, and you should again do the wiggle to pay homage to the comic genius - well, OK, not really genius, more just brilliance - of Rik Mayall, Ade Edmondson and Nigel Planer.)
The newly-rendered second batch example alongside the cooled and solidified finished product.
You also get a heap of cracklings that you can fry up for use as croutons, etc… (Again, that’s just the first batch. Bowl is now filled after the second batch.)
And finally, your beautiful snow-white lard, ready for use, gifting, etc…
I paid about $3/kg for the pig fat, and it was great, used about 99.9% of it, very clean. Probably netted about 1.3-1.4kg of lard from just over 2kg of fat, plus the cracklings.
Photos aren’t great, they were shot inside and without a flash,as I was too lazy to set one up, and I wasn’t putting hot oil inside my lightbox. Apologies for that.