Rendering
Melting the fat out of meat or fatty tissue by heating it slowly.
Also: render
To render fat, pieces of fatty meat or skin are heated gently until the fat melts and runs out, leaving crisp solids behind. The liquid fat is strained and kept for cooking. Lard comes from pork, tallow from beef or mutton, and schmaltz from chicken or goose. Before cheap vegetable oils, rendered fat was the main cooking fat in many cold countries. The crisp leftovers are eaten too, as pork scratchings, cracklings or gribenes.