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[EarthNSky <erthnsky AT bellsouth.net>]

First off, there are bacon pig breeds and lard pigs, and almost no one
raises lard pig breeds anymore.  About the best you can do is a cross,
but that's like saying that my Black Australorps are good meat
birds...it is not the best option.   There is usually not much leftover
fat off a typical bacon pig(it is within the cut-marbled)  Secondly, God
only knows what someone else would feed their pig...you can bet that
pesticide wormers would be in the fat, along with antibiotics and other
nasties.  Rendering lard is a day long process, and without a lot of
lard, I would think it would hardly be worth the effort...Getting that
much lard might require more than one bacon type pig.


Leslie wrote:
> 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.

--
"The budget should be balanced, the Treasury should be refilled, public
debt  should be reduced, the arrogance of officialdom should be tempered
and controlled, and the assistance to foreign lands should be curtailed
lest Rome become bankrupt.  People must again learn to work, instead of
living on public assistance."

--Cicero, 55 BC
http://erthnsky.blogspot.com/