I decided yesterday to render some of the lard. First my son and I cut it into about 1 inch pieces.
We turned the crock pot on high and let it work for a few hours. When some of the fat had started to render out, I took a potato masher to it to break it into smaller pieces.
When most of the fat was rendered out (after about 6 hours), I strained the contents of the crock pot through cheesecloth.
The cracklins I put into a pan and slowly fried until they were golden brown and crispy.
Hubby has been talking about "cracklin cornbread" as long as I've known him. Now I can make him some.
The lard cooled to a nice pure white. I promised the boys I'd make them an apple pie. I still have several packages of pig fat to render.