Add water to a deep pot. Cut lard into small pieces of less than 2 inches and add to the pot. Cook over very low heat for about 1 hour, checking occasionally to make sure the fat isn’t getting too hot or burning. As it melts, the cracklings will separate and sink to the bottom. They shouldn’t be crispy.

Carefully ladle the hot fat into a cheesecloth-lined colander, then ladle the strained fat into clean jars or freezer tubs. The liquid fat will solidify as it cools. Store in the refrigerator for up to 3 months, or freeze indefinitely

Special notes:

Note: If you like, return the soft cracklings to the pot and fry until brown and crispy. They’re a delicious treat on pasta, rice or a salad.