It is best to use the skin and fat from pastured hogs in this recipe, rather than commercially-raised/supermarket hogs. Hogs and other animals store toxins, medicines, hormones, antibiotics and chemicals in their fat layers, so any bad things a commercially-raised hog eats could be passed along in the fat that is connected to the skin.
Organic or pastured hogs will not have this problem, and their fat is actually healthier than canola oil, corn oil, vegetable oil, butter, margarine, or shortening. It is high in Omega 3's and has less saturated fat than butter.
Pastured hog lard has 20 percent less saturated fat than butter; it's higher in monounsaturated fats which are said to lower LDL cholesterol; and it has zero trans fat. It is high in Omega 3 fatty acids and is an excellent source of Vitamin D because happy hogs have been out in the sunshine. There's a reason our grandparents grew up eating it and didn't suffer ill effects.