Ingredients
1 quart hog lard
10 pounds pork fat with skin, cut into 1-inch pieces
Salt

Instructions
Heat the hog lard in a large, deep, heavy pot. Add the
pork fat pieces, stirring to prevent sticking. When the cracklins start to float
in the oil and are getting brown (this can take a long time), remove with a
slotted spoon and drain on paper towels. Season, to taste, with salt. When cool,
store in an airtight container.