I'm with you. Growing up as a teenager with my Grandmother, we killed hogs every year when it got cold weather. We would take the 'hog fat' and 'render' it in a huge black kettle (looked like a witches caldron to me Kek!) and used a wooden boat oar to stir until all the fat was melted. After cooling down (I did NOT help with this) my Grandfather would then ladle the fat into what we call 'lard stands.' Large metal buckets with a lid. Then it would solidify until my Grandmother would use it for her homemade biscuits and baked goods and naturally to fry with. We also saved the cooked skin aka 'cracklin's ' to make cracklin cornbread. My Grandmother lived to be 82.