First of all, let’s dispel with some false information. Lard is not a saturated fat; it is a monounsaturated fat and one of the best dietary sources of Vitamin D while containing no trans-fats.
This year, when we took the hog to the processor, I asked them to save the organ fat and grind it up so I could try my hand at rendering lard. Since this fat was received frozen from the processor, it had to thaw before being placed into the pot. There are numerous sources online that describe how to render lard; I placed the thawed lard in the pot, boiled it down until the pieces (crackling) began to float to the top and then, using a sieve and cheese cloth, strained the lard into mason jars. The remaining crackling pieces can be used in other dishes or as treats for Luna.
Did you know that lard is yellow when hot and white when cooled? Since there are no preservatives or hydrogenation in this lard, some sites say to freeze what cannot be used in a month and others say just to store it in a cool, dark place. Quick cooling, apparently, produces a fine grained lard.
Do you render your own lard? If so, how do you store the extra?