Midway through the afternoon you take out the pot and ladle some of the luminous golden liquid into a cheesecloth-lined sieve set over a bowl. When you've extracted as much as you can, return the pot to the oven where the diminished chunks of fat will continue to melt and shrink for a few more hours. When you've retrieved every precious drop of rendered lard, throw away the greasy, shriveled bits left in the pan. They look like they might be yummy with salt and lime juice, but aren't.
Lard goes in containers in refrigerator to solidify, then into the freezer.
Far from grotesque, I found this to be a thrilling and primal food processing experience.