Lard made from free range pigs whose ancestries can be traced to medieval Spain. Animal fat was readily available in period in Northern Europe and was used for many purposes including cooking, lighting and lubricating machinery.
Then I heated it in a crock pot on low to slowly to melt the fat. The resulting liquid fat was poured into a sterilized glass jar through cheesecloth to remove leftover pig bits called cracklings.
soap lye resources from Agatha:
Bauman, Diana. http://www.myhumblekitchen.com/2011/02/how-render-lard-the-right-way-snow-white/#sthash.nmDj3eGj.dpbs
d'Ouessant, Aurelia. http://thehoodedhare.com/lighting-in-the-middle-ages.pdf
By Lady Adrienne d'Evreus