[Homestead] healthy fats
Leslie
cayadopi at yahoo.com
Fri May 1 10:54:10 EDT 2009
Q. for anyone making their own lard.
I saw on a website the recommedation to only use homegrown pigs, and do not use fat purchased from a local butcher. Any particular reason anyone can think of?
I like making my own bread, and my grandmother used lard and her bread was incredible in flavor. But when I tried lard from the grocery store YUK! The flavor was horrible (it wasn't rancid... just horrible).
--- On Fri, 5/1/09, Clansgian at wmconnect.com <Clansgian at wmconnect.com> wrote:
I greatly prefer lard but in years when we have no pigs or not enough pigs,
it becomes precious stuff reserved for biscuits and pie crusts.
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