I make my tallow in a similar way to the above. Remove meat, dice (I chop it finely) and toss in a pan on medium/low heat and stir until molten. No water, just keep the heat low. Then I go back and smash the bits with a masher every few minutes until I'm confident I've liberated all the fat from the cells. Then I just check on it and let it go around four hours, just hot enough for mild convection to be occurring. Strain, sit, and jar it up! I strongly advocate choosing grass-fed four-chambered ruminants over pig, but you're still miles ahead of the game making your own animal fat to cook with, so don't sweat it.
Steak, eggs, potatoes - fruits, nuts, berries and forage. Coconut milk and potent herbs and spices. Tea instead of coffee now and teeny amounts of kelp daily. Let's see how this does! Not really had dairy much, and gut seems better for it.