Lard is what you get when you render the fat that's left over after all the cuts have been made, ie, chops, roasts, bacon. I hate to see people throw all that fat away. Lard is a delicious fat for cooking and, if the pig was raised in a natural manner (not pumped up on grains and doctored with chemicals) the fat is healthy and nutritious.
The truth about lard
This is how I make our lard which I use for;
Roasting (potatoes and other veges)
Put all the left over skin and fat into baking dishes in a moderate oven and collect the fat as it melts. Every half hour or so, carefully tip the melted fat into a saucepan or other solid container. Not plastic, it will melt.
Return the baking tins to the oven until all of the fat has melted out.
As the poured off fat cools a little, but is still pourable, you can then tip into plastic freezer containers or glass jars.
The lard will keep in the fridge for a few weeks so I keep one in the fridge, but store the remaining containers in the freezer.
The solids that remain after rendering should be disposed of and not fed to the chickens. It's too rich for them.
Our dogs, Max and Meg, appreciate the crispy skin but we feed only a little at a time as it's very rich. We break it up into pieces and store it in the freezer.
The dogs enjoyed the ears. They had one each which they chewed on for hours.
The tongue and cheeks have been stored in the freezer with the liver for the making of Barossa German style white pudding at a later date.
The skull will be made into bone char (bio char) and used in the gardens and paddocks.
I hope our ancestors would be pleased that we used every part of the pig except the squeal.