I'm a novice when it comes to baking, so I'm always surprised when someone raves over something I've made.  The truth is that my recipe is usually just the basic one that comes in the old Better Homes cookbook, except that I substitute lard in place of some of the butter.  A small change, I know, but one that makes a world of difference.  It even earns me a "this tastes just like my grandma's..." compliment on occasion.  Try transforming your own pies, biscuits, and other baking recipes with our premium Large Black Hog lard.  And if your hesitant about using lard, there's consolation in knowing that pastured pork fat contains more of the disease-fighting omega-3 fatty acids and NCLs than conventionally raised meat.  It does require rendering, but that's easy.  Just follow the instructions below.  Approximately 3lb per bag.
 
To render, place the ground fat into a stock pot with about 3 inches of water in the bottom.  Heat gently and stir occasionally until all the "cracklins" sink to the bottom (about 2 hours) and then pour off the top into canning jars.  There you have it:  clean white lard ready for your next baking project.  One 3lb bag will render out roughly two quarts of lard.  Rendered lard is shelf stable for 4-6 months and keeps in the fridge for about a year.