I wasn't sure if "larding was a word :)
I don't mind making lard at all. Yeah, there's the smell but by the time you start filling your jars--one now, one an hour or so later etc., it starts to smell really good to you. With this pig there was a LOT of fat! Yeah! I saved all I could too. Right now I have two of my larger crock pots going (I had to dig one out of the cupboard, haven't used it in years- since I got the newer one) and they were full of fat. Plus I have a whole gallon bag full of more fat to make into lard. Unfortunately I didn't think to take pictures of the fat before I started cooking but here the crock pots are now after I have gotten 3 quarts of lard out.
The other chore today was cutting up the meat and trying to find a place for it in the freezer. We didn't quite succeed at this. I have 8 packages of bacon (approx 5 lbs each) in the frig curing in bags. That was all the room we could find since there are two hams still sitting in the frig. as well. That was just one half of the bacon belly (the other half is..bigger). I got the roasts cut off, the shoulders and hocks cut and bagged, the heart, tenderloin, and loins cut (what a lot of loin! We normally cut it and use it as boneless pork chops but the taste is SO much better than store bought pork chops), there is the sausage meat and the bag of fat in there as well and all the ribs.
Was sick all morning and it wasn't my sinuses but still got the job done and animals fed. Can't say that I missed having to feed the pig.