They would pickle, cure, dry, or confit their meats. Confitting is what you’re probably thinking of with the lard, but it’s more complicated than just sinking a hunk of meat in fat. Look up Michael Rhulman’s book called Charcuterie, it has lots of recipes for preserving meat.
I’ve got a whole collection of books about preserving foods, storing food, Amish book on what they use for different illnesses. How to cook on a wood stove, we have two. Found the book Charcuterie on Amazon, it’s one I will be buying thanks for the info on it :)