I came across this site on how to render lard so that it doesn't smell and it's white as snow. I also like the health benefits.....who knew??
I'm going to have to find a butcher shop and see if I can find some pig fat. This intrigues me.
I keep the bacon fat and strain it and add to my breads. But it also flavours sauteed cabbage and onions.
Here is a link that might be useful: Rendering Lard