Lard is the main Amish cooking fat. Rendered in fall.
Process
Cut leaf fat small. Into heavy pot on low heat. 2–4 hours. Strain.
Uses
Frying (high smoke point). Baking (flakiest crust). Soap (lard + lye). Leather conditioning.
Storage
In jars up to a year. Spoilage signs: yellow color, rancid smell.