Use a clean, dry, heavy-bottomed pot and LOW heat through the entire process. Repeat to yourself 3 times… LOW AND SLOW.
Put a small amount of fat into the bottom of your cool pot and turn the pot on low, stirring constantly until the pot has a thin layer of melted fat across the entire bottom. Add more fat if necessary.
Add the rest of your fat and stir to coat with the already melted fat.
Repeat again… LOW and SLOW.
Stir occasionally to avoid scorching.
Continue cooking and stirring until there are no longer any bubbles and the cracklings (leftover chunks) are a nice light golden brown.
Scoop out the cracklings with a slotted spoon onto a plate covered with a clean cotton cloth or a paper towel to drain. Salt to taste and enjoy warm as a snack. Store cracklings, once completely cooled, loosely packed in a ziplock bag in the freezer.
Wash and dry glass jars and keep warm. Set the canning funnel in the still warm jar, the metal strainer in the canning funnel, and line with a clean cotton cloth, muslin, or a coffee filter.
Turn off the heat source.
Carefully (it is HOT!!) ladle the melted fat into the jar through the cloth and strainer to remove any remaining bits of cracklings.
Fill the jar and immediately cap each jar.
Set jars aside to cool.
Store lard in a cool, dark pantry or in the refrigerator or freezer.