have fat in three areas that we can render into lard: belly fat, leaf fat, and fatback. However, we don't normally render belly fat because it has too much meat in it. I've already discussed leaf fat. Fatback, from the back of a pig (duh), renders into slightly yellow lard that has a strong pork odor and taste. Fatback lard will definitely add a porky smell and taste to whatever it is used to cook.