In a large bowl, combine the ground pork with salt, and crushed red pepper flakes (if using).

Divide the mixture into eight equal portions.

Shape each portion into a patty about 1/2-inch thick.

Heat the lard in a skillet over medium heat.

Add the patties to the skillet, being careful not to overcrowd.

Cook for 4-5 minutes per side, or until the internal temperature reaches 160°F (71°C) and the patties are browned and cooked through.

Transfer the cooked patties to a plate lined with paper towels to drain any excess fat.

Serve warm. These patties pair well with eggs or can be enjoyed on their own.