Lard is made from the fat obtained from pork. Choose pieces of fat that are white with pinkish connective tissues. Do not buy if the tissues are dark or the fat is discolored. It should not have a strong smell, but be fresh and firm. Cut the fat into small cubes; put into a pan with enough water to cover and set it in the oven. Let it simmer for several hours. The fat will melt and the water will evaporate. Remove the pan and strain the fat through a cheesecloth or other soft cloth and cool. If when it is cold there should be any remaining water, drain it off.