Rendering lard is super easy. If you don't have a pig of your own, you can guarantee that your local butcher has some to sell.
First off, chop the lard into smaller pieces. The smaller the lard the faster it will render.
Put it in a large pot and turn heat to medium low.
Stir the lard periodically as it melts down.
At some point most of the fat will be melted and you'll be left with cracklings floating on top.
Drain the fat and store the cracklings for snacks or for topping casseroles.
I overcooked this just a wee bit. My second batch was lighter.
Pour the fat into mason jars and let cool. The fat will turn white once it's solid.
That's it. Store in the fridge or freezer.