Undaunted by the last try at rendering lard (when I burned it), I recently gave it another go. Once again I used pig fat from Rowdy Stickhorse Wild Acres. Sliced it into chunks, added about 1/2 cup of water, and slowly melted it over medium-low heat.

Slow and steady.

These are cracklings.

Fresh rendered lard.

Chilled lard. Success!