Lard

Cut the fat into smaller pieces to increase surface area. Put in a heavy bottom sufuria

Add water and cover. Put on fire, cover and allow to simmer

Slowly the water will evaporate and fat melt. Stir occasionally to avoid it sticking to the bottom. When all has melted strain out in a clean container, allow to cool and refrigerate.

Some skin may remain from the fat. You can caramelize and mix with your veggies or eat as it is