|12.5 pounds of raw fat rendered out to roughly 16 cups of snowy white lard (or WhiteGold, as our butcher friend calls it)|
Done correctly, the end product is a very light golden oil that solidifies into pure white lard as it cools.
Lard does not need refrigeration; I simply store it in my coldroom where the temperatures are fairly static all year round.
Lard can be used in place of shortening anytime, whether you melt it before pan frying meat, work it into pie dough (lard makes the lightest, tastiest pie crust EVER!), or you can melt enough to shallow fry if you have a real abundance.
I do not have an abundance of lard.
Peanut gallery - hush yourselves.
But, thanks to raising our own pigs & to having inspirational mentors, I do have enough lard to gift away 2 or 3 small containers to 2 or 3 extra-special, chosen people who always have my back.
I packaged & froze the other 12.5 pounds of raw fat to render at a later date.
So, y'know, you may still have time to make it onto my list of extra-special, chosen people for next time around.
But you'll have to work for it.