I am not alone! We do this, and it makes fabulous lard. Wonderful with red cabbage and apple.

One word of advice. When you've got your pork fat, do it as soon as you can. We once left some for two days before rendering it and the stench was unbelievable. I don't think I can remember smelling anything so revolting.

The fact is, pork fat rocks and this is the only way that I can get ethically raised lard

Zillah