Did you know there are different types of lard and they have different uses? Jaime covers the different types of lard: pork belly, leaf fat, and all the rest and shows you how she renders it down to produce a clean cooking fat for use in pastries, pie crusts, greens, and everything in between.
*A Note on Water: Water prevents lard from keeping long term. Use the least amount of water necessary to keep the lard from burning. Start with 1/4 cup then add more as necessary. This requires more monitoring than dumping in a large amount at one time, but will all you to keep your lard in the refrigerator longer.