Kadesma, I've been doing it all my life, so I can tell you how.
The first thing you need is really good pork fat. And this is not an easy thing to find!
Ideally it is thick (at least an inch), white, without any meaty parts.
Cut it up into uniform size cubes. I like them small, but 1" works.
Put them in a heavy pot and start cooking. Stir occasionally so it will not burn. When They start to look translucent pour a cup or two (depending on the amount of fat) of milk over it.
Now you can let it be over low heat, stirring occasionally.
When clear fat starts coming out you will have to stay with it and stir often.
When the bits turn into a beautiful golden brown, the fat is rendered.
Get those little jewels out with a slotted spoon, don't press on them.
Collect the pieces in a dish with a lid. When all are in the dish sprinkle with a little water and cover immediatelly. The steam makes them crispy on the outside and buttery soft on the inside.
After a few minutes sprinkle with salt and stir, so all the pieces get salt.
In the meantime you can pour the melted fat through a sieve into a container.
In Hu there is a special metal container for this purpuse. It is tall, the top nerrower than the bottom and has a lid with small holes in it.
I wish I still had one of those...
Keeping the lard in a crock (what I do now) is not ideal, it will not keep it fresh so long as that other dish, but oh well..
Anyway, those little bits of golden fat are awsome!
I love to eat them freshly made with a piece of crusty bread, some hot chiles and tomato....oh boy, now I have to find some good pork fat!
If there is any left (not very likely in my case)
you can make a wonderful bisquit with them.
I'll give you the recipe if you want.