To make lard, a fatty piece of pork or a slab of pure pork fat is cooked low and slow, until all the fat melts out and liquifies -- this process is called rendering. Once the fat has been rendered ...

In this recipe, we’ll show you how to render lard using the dry method, which is perfect for most kitchen applications. 1. Prepare the Fat: Start by cutting your pig fat into 1-inch chunks.

There's a lot of fat, which is one reason it's so delicious and rib-sticking. It's even better if you use lard or rendered duck or chicken fat, rather than oil. If you need to limit calories ...