Grind pork fat or chop into small pieces. Put into large roasting pan and bake most of the day in a slow oven. Squash fat occasionally with a tater masher. Let it cool a bit. Carefully strain through cheesecloth and then pour fat into jars. Cover and store in a cool place or better yet in the ice box. Save the browned crackling and use for flavoring as you would bacon.
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