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We raised 2 pigs this year and I rendered a fair amount, I still have more fat in the freezer.
1) Trim that fat of any meat, this is tedious but worth the effort.
2) cut fat into small pieces. I placed chunks of fat on a sheet pan and slightly froze the pieces, I then put them in my food processor to mince. The smaller the pieces the faster they will render, this is a slow process so anything you can do to speed it up helps.
3) Place the minced fat in a pot that is oven proof and put in 250 degree (120?) oven. The fat will slowly begin to melt, (several hours). You can wait until it is all melted or you can strain the liquid fat off as it melts. Use a strainer lined with cheesecloth. If you like your lard pure white, be patient, it takes time if you don't mind if the lard is darker colored (it will taste more porky) then you can raise the temperature. I was going for pure white lard with neutral flavor so it took a long time.
I've done this a few times. I've found that you get higher quality lard the lower you keep the temperature. I would stay under 220F. Even that is pushing it. It takes a long time (all day) but you get nice white lard. Once you have most of it in a jar, you turn up the heat and get the last bit of it, but this is darker (more brown) in color. I keep it separate from the low temp lard.