Lard

1. Cut the fat into small 1-2 inch chunks.

2. In small batches, pulse in a food processor until ground. (Alternatively, you can ask your butcher or farmer to grind the fat before you buy it.)

3. The grinding step is optional and creates a bit more mess, but it can really speed up the rendering time.

4. Place ground fat into a large saucepan, add about a half cup of water per pound.

5. Cook on medium-low with no lid until you are left with a pan of liquid fat and some grizzly bits of protein. This usually takes about 30-45 minutes.

6. Strain the fat into wide mouth jars until ready to use (if they are narrow at the top it will be difficult to get hardened lard out later).