There are a million posts on the internet but I figured why not add another just in case. Don't worry if you don't get that many cracklings.
2 1/2 pounds pastured leaf lard or hog fat
1/2 cup filtered water
With a sharp knife, trim any blood spots or remaining meat from the lard. Chop the fat into smallish pieces.
Add the chopped fat and water to a heavy bottomed stock pot and simmer over medium-low heat, stirring occasionally.
After about 45 minutes to one hour, the water will evaporate, the fat will begin to melt and the cracklings - little bits of browned fat - will begin to float to the surface. Continue to gently stir the melted fat periodically, taking care not to let it splatter.
Eventually the cracklings will sink to the bottom of the stock pot, remove the pot from the heat.
Line a fine mesh sieve with cheesecloth and strain the melted fat, reserving the cracklings for another use (they're quite nice salted and eaten as a snack.)
Pour the melted fat into containers (glass jars are best) and allow to cool. The melted fat will be golden-brown in color, but, when cooled, will appear a creamy white.
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