- Frozen leaf fat or fatback
Cut fat into 1-inch cubes with a sharp chef’s knife. Place in crockpot with 1 cup of water and heat on low, stirring frequently. As the fat renders, periodically remove and strain the liquid into a glass Mason jar. When all the fat is melted, strain any remaining liquid into the jar, remove the cracklins, and fry them up until they’re crispy as a snack. Since home-rendered lard contains no preservatives, store it in the fridge or freezer for the best shelf life.