Any amount of Fat Back or Leaf Lard
To render into lard:
Cut the fat in chunks (one inchish) and put it in the pot or slow cooker on low for a few hours.
Leave it uncovered so the water can escape.
Ladle the melted fat off the top into glass jars.
The crispy bits left over at the end are the cracklins. They are a delicious snack. ;)
The first time you make your own lard you might get nervous because the kitchen starts to smell a little 'porky.' Don't worry; the scent dissipates, and the lard does not impart a porky taste when you cook with it. Lard was one of my favorite discoveries when I started learning about real food. I recommend that you give it a try.