When I bought my Pig a few months ago, I received about 25lbs of fat, which needed to be rendered. My buddy Scott over at Modern Forager
provided some easy to follow recipes, see the results.
BTW, once the fat pieces were done melting down, I scooped out the "fried fat", sprinkled with some Kosher Salt(there's an oxymoron), and let me tell you, the few pieces I had, BEFORE I had to put them in the freezer where excellent.
Lard is it, period, end of story.