I finally decided to figure out how to render the fat from the whole pig we had delivered last week. I'm a little daunted because it's not ground up; it's in long, thick strips. I have the fat back and the curly stuff that looks like intestines. Is this the leaf lard? Or is this a different kind? Do I need to cut up the fat with the skin on it before I render it? Can I do this in the oven? I'm going to be using it for cooking, not for baking, so it doesn't have to be pure white. Actually, I like that porky flavor. Thanks in advance!