The traditional steps to render pastured lard yourself at home.
Remove leaf lard from the freezer. Cut up into cube like pieces.
Put all of the cubes of lard in a large stockpot. Add a half cup or so of filtered water to the pot so that the lard doesn't scorch or burn once you start rendering it.
Put pot on the stove with the cover off and turn the heat to medium to low. Stir the lard every five minutes or so as it is warming up and melting.
It will take quite a bit of time for the lard to completely melt and separate from the cracklings which will come to the top with the liquid lard in the bottom.
Strain the liquified lard through a strainer lined with a cheescloth and into a large bowl. Allow the lard to cool slightly and then pour into mason jars. Once at room temperature, screw on the lids and refrigerate. Freeze what you won't use in a few weeks.
The cracklings that are left in the strainer can be placed on a plate covered in a towel and left to air dry. They can be used as snacks or put on salads.