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A large chunk of pork fat
The best piece is that big chunk right under the skin.
How To Prepare:
Chop the fat into small pieces. Put them all into a pot and cook on low heat. When they oil that has come out turns a yellow color and the small "cracklin's" left over look like they are starting to get crispy, then you are done. Separate the lard from the cracklin's, pour it into a container and store in the fridge. Enjoy the fabulous smell of fresh lard. Salt the cracklin's and eat them for snacks, delicous. My kids love them.