Heat the hog lard in a large, deep, heavy pot. Add the pork fat pieces, stirring to prevent sticking. When the cracklins start to float in the oil and are getting brown (this can take a long time), remove with a slotted spoon and drain on paper towels. Season, to taste, with salt. When cool, store in an airtight container.
Yield:† about 4 to 5 pounds