Few strips of semi frozen lard (easy to cut)
One tablespoon of oil
Just add one tablespoon of cooking oil to expedite the cooking process.
Cut the lard into small pieces and place in a sauce pot over medium heat.
The crackling begin to form and watch it for the sputters.
If you prefer a slightly more brownish just cook it a bit longer.
At this point the crackling will be floating and technically done.
Use a metal sieve and strain through into a metal container and leave the crackling in the sieve.
When cool, store these cracklings in a glass bottle.