|Leaf lard||1 1⁄2 Pound (Fresh Pork Fat From Under The Skin)|
Slice the leaf lard into a large shallow roast pan.
Bake at 325F, stirring occasionally, for 2 to 3 hours, or until slightly browned.
Drain off the liquid, then pass the crispy cooked fat through a meat grinder.
Mix in salt and pepper and add cinnamon and cloves to taste.
Scrape mixture into a 2-cup mold and let cool at room temperature.
Un-mold and serve with French bread.