Manteca Hecha en Casa

This recipe involves rendering pork fat in two stages. Neither stage will give you a lard resembling the fluffy, firm product commonly found in U.S. markets. Both, and especially that from the second stage, are closer to the semi-liquid, light brown lard of the Isthmus that is sold in plastic bags at the markets.

Please note that the pork fat must be fresh, not salted or smoked. Not all pork fat will produce asiento—try to get some with a little meat attached.