Got pork/fat back now as to rendering???

[Guest guest]

OK, I took the plunge and visited (finally) the local butcher. Talke for a

few minutes and discovered they had a couple of " fat backs " or whatever they

call the part of the pig that lard is rendered from. From an animal that was

slaughtered today no less. So I bought some pieces that are rather large. So

now I find myself wondering how to render it? I don't think I have a

pot/pan/kettle large enough. I suppose I could just cut it into smaller

pieces right? My dh wants to know if it is going to smell bad. I figure it

shouldn't be much worse than frying bacon, any thoughts?

Any experiences anyone wants to share?

Thanks