I save all the fat when I made bone broth and use it for cooking and pate. The only reason you would need actual lard, the pure white stuff, is to make pastries. If so, you can make good lard from the fat around an animal's kidneys. You may be able to purchase this fat from the butcher if the store has real butchers who actually butcher animals. Most stores nowadays get the meat already shrink-wrapped from some central processing place.
Female, 5'3", 50, Starting weight: 163lbs. Current weight: 135 (more or less).
I can squat 187.5lbs, press 75lbs and deadlift 200lbs