Lard is rendered pig fat.  That is to say pig fat that has been heated
until it liquifys and then allowed to cool and solidify.  The small
pieces of meat that may end up in the pot with the fat deep fry into
what we in the south call cracklins.  The liquified fat is skimmed to
remove any impurities then allowed to cool.  Thats traditional lard.
                  Luck,
                     Jim