1st attempt. Healthy pastry and cooking lard. There is no strong taste. Good fat type ratios like Salmon.
Grind or chop very small, the Leaf Lard (from near the kidneys). Thaw, follow with low heat (simplify with a crock pot.) You need real pastured, foraging, heritage hogs. Think of the difference between ghee and stick butter.
European friends confirm - it's the right kind of fat.
It's the way we used to cook, before factory pork, additives and hydrogenating.