Rendering your own Lard

I know some will turn up there nose at this.  But Lard doesn't have transfats.

I always boil down bones from meats to make my own stock/broth.  I have always had fat left over.  What do you do with it.  Yesterday I had used pork stock, and the left over fat.  I used the fat instead of shortening in my biscuits.  My Goodness those were the best biscuits I have ever had.  My middle child asked if I had gone and got Popeye's biscuits for breakfast.  Well they didn't exactly taste like Popeyes but they were soft flakey and so yummy.  So I started thinking, maybe I can make my own lard because whole generations use lard.  Well, I decided to look online this morning and see what I could find.  And low and behold I found something.  How to render and can your own lard.  Yippee!  I read it and decided this needed to be shared.

http://www.howtobaker.com/techniques/insane-foodie-projects/how-to-render-and-can-your-own-lard/comment-page-1/#comment-41660

Also on the site, How to make your own sea salt and How to make Cream cheese without starter cultures.  This guy is Brilliant.  I have set this site as a favorite and I think those like minded will too.

Remember real fat from meats are okay it is transfat that is bad.  And Lard is 100% natural, pig fat and water are the ingredients.  Gee can you get more natural?