After dodging the job and feeling so overwhelmed with butchering, I have finally got around to rendering lard. I tried a batch of the fatback lard that did NOT work very well. I cooked it for 5 hours and it had hardly rendered down at all. I gave that up and fed that batch to the chickens. Then I tried the leaf lard, which is the lard that surrounds the organs. It rendered beautifully, white and creamy, nearly odorless. I made a batch of pies, fruit and meat pies, and it was the best pie crust I have ever made! I will post the recipe which is from the Tenderflake lard company under Recipes.
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