Our last slaughtered pig brought us more lard to render than we ever could have imagined. With plenty to play with, we experimented with different ways of rendering. Our favorite was in a slow cooker – lid off on low for about 2 days. Make sure to cut the fat into 1″ pieces or smaller. The trick to chopping up large amounts of lard is to make sure it is not too frozen, not too thawed. The first batches will make snow white lard, which is perfect for pastries. Later batches of golden lard are still very useful for sauteing or deep frying.