Cut pork fatback or leaf lard into small pieces
Place the fat in a heavy pot or slow cooker
Heat on low until the fat begins to melt
Stir occasionally to prevent sticking or burning
Continue cooking until the fat pieces turn golden and the liquid fat is clear
Strain the melted fat through a fine mesh strainer or cheesecloth
Pour the strained lard into clean jars or containers
Let it cool until solid
Store in the refrigerator or freezer