Consume Product

Chop them into small cubes, heat the pan to medium-low heat, use 1 cube to grease the pan a bit, then put all the cubes in, stir steadily to prevent burns on one side. You will see the fat seep out once the cubes are heated enough, just keep stirring until you see the remaining lard contract and turn a bit brown.

After that you can put the liquid fat into a jar and keep in fridge to use in place of oil. Although it can be kept for a month or so, I suggest make them enough to use them within 2 weeks to keep thing fresh. The leftover bits you can eat them, mix them into salad or do whatever you want

You can also do the same with pig lard and chicken/duck skin. Out of all the fat, I found duck fat the best, they are clear and odorless.