Lard  Rendering

To render lard, grind it or chop it — this is easiest when then the lard is partially frozen — and put it in a 300-degree oven in a shallow casserole.

Stir it often, and cook until the lard melts.  The crock pot also works well to render lard, I used high for about 4 hours.

For a roasted pork flavor, render the lard in a 350-degree oven until the cracklings are brown. Cook until the cracklings sink to the bottom.

Strain your rendered lard through cheesecloth or a paper coffee filter. Cool and refrigerate for up to two months or freeze.

Frozen lard lasts for more than a year. Save the cracklings to enrich cornbread, burritos or tamales.

Home-rendered lard adds wonderful flavor to baked goods like cornbread.