Last weekend I tried to make some lard and greaves out of pork fat. For the bigger part I succeeded I think because I ended up with a glass of pure white lard and very crisp greaves. BUT: somehow they are both very smelly, not like pork or bacon usually smells but its rather more like a "pig-smell". Any idea where this comes from? OK, of course from the PIG, but why does it still smell, while other lard that I buy does not? Does it need to be heated longer/shorter? Is it the wrong piece of fat (I used the fat of a shoulder-cut, about an inch thick, from an organic farm)? Any advice welcome...