Pig fat

We used the last of our pig fat recently to make the hot water crust pastry for the game pies we've been eating recently. However, once we stripped the meat off the pig trotter and leg knuckle that we boiled up for gelatine, we found a reasonable amount of fat left behind. We rendered this is the usual way - simmering the fat off in a pan of water. We ended with considerably more fat that we expected. Our fat supply has now been replenished!