Sportsman that are lucky enough to harvest a black bear should try rendering the fat from the animal. Once rendered, this lard will become a staple in the house hold for cooking many different meals.
When butchering black bears or wild pigs, if you get a fatty one, it’s very important that you trim away all fat before freezing the meat. The fat will gradually spoil in the freezer and create off-flavors or downright inedible meat.
Rather than discarding the fat, you should consider rendering it into oil. As long as the animal hasn’t been feeding on fish or carrion, the oil will usually be delicious and can be used for any application suitable for lard. It’s a simple process.