This is fat from the back of a pig. It's called "fatback".





It gets chopped and tossed into a pan with a splash of water over medium heat.



After 1 hour, it looks kinda gross. A random spatula appears.



At 2 hours, things are happening! A roily, bubbly pot of piggy froth in my very own kitchen!



After 3 hours the entire house has a distinct odor that is equally pleasant and unpleasant. The shadow of a fork looms ominously.



3:15 - No more bubbles! Crunchy, floaty bits! Our rendering is done.



The brew is processed through a high tech filtration device.



Really? Wow. That was an awful lot of work for not very much grease.



The lard now goes into a sadly barren fridge to cool. Note: Several PBR's were harmed in the making of this poast.



What's left over are called cracklings. Not a waste product! These contain much utility as a snack item and scrambled egg additive.

Cracklins and PBR...sick life!
We could hang out sometime.

Now it's time to fry a steak in that lard iyam

zikzak Goat. Congrats on 10K.

Super 10K post ZZ.

Brings back memories for me. Helped slaughter hogs once when I was a kid. Started out with three living hogs being shot in the head with a 22 rifle and while they were laying on the ground quivering, being flipped over and stuck in the neck with a long butcher knife then being flipped back over so they could bleed out. But in a few hours you have tasty ham products. Yummy. Careful, those cracklins are hard as a rock and can play hell on your teeth.