Step 1

Starting from whole chunks of pork fat, either grind them or cube them into as close to 1/4-inch cubes as you can. Grinding will allow it to render faster.

Step 2

Melt the fat around 225°F-250°F. Either on a stovetop, crock pot, or turkey cooker, set to low. Stirring occasionally.

Step 3

When all of the fat has melted out of the gristle, ladle the liquid lard into a fine strainer. Pour into jars or other storage containers.

Step 4

If you want to use the purification method, simply mix ground or cubed lard with water and salt and boil it together until the fat is rendered into liquid.

Step 5

Pour this mixture into a container to let it separate and cool. After it has cooled, separate the lard (on top) from the water and salt (at the bottom). Discard the water or use it for soup. Repeat this process until the water is clean and clear.

Step 6

Then pack the lard into containers for storage and use.