How to Try Out Lard

Cut the pork fat into pieces slightly less than an inch square, removing any membranes or veins.

Place a large iron pot over a gentle fire and add ½ cup of cold water.

Add the chopped fat to the pot and heat gradually, boiling slowly for about three hours, stirring occasionally.

Ensure the fat boils constantly but avoid a hot fire to prevent overflow and burning.

When the fat is transparent and the scraps are yellowish brown, remove the pot from the fire and let it cool slightly.

Use a large ladle to transfer the liquid lard into tight wooden kegs, earthen jars, or tin pails, avoiding any scraps.

When most lard is removed, pour the remaining lard and scraps into a sieve lined with a folded towel set over a bowl, and let it drain without pressing.

Keep the drained lard separate and use it first.

Serve the scraps with hot baked or boiled potatoes or use them to make crackling bread.