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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