On Thu 26 Jun 2008 06:40:34p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Thu 26 Jun 2008 05:43:00p, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Thu 26 Jun 2008 04:21:34p, Jean B. told us...
>>>>
>>>>> Thanks again for this excellent clue. I don't know why *I* never
>>>>> thought of farmer's markets. I did a quick scan and saw three
>>>>> possible vendors. I have written to a couple of them. I may just
>>>>> get some unadulterated lard soon.
>>>> Unfortunately, it won't help you, Jean, but we have an excellent
>>>> source for fresh unadulterated lard. There's a store in Queen Creek,
>>>> AZ, call "The Pork Shop" where every conceivable type of pork product
>>>> can be had. It's a small privately owned store and their fresh pork
>>>> comes from surrounding farms. We used to live in Queen Creek, but
>>>> now it's about a 22 mile drive from where we live. Definitely worth
>>>> the trip. I buy almost all our pork products there, although they are
>>>> a bit over the average price, it is well worth it.
>>>>
>>> Lucky you! And have you bought any lard?
>>>
>>
>> Yes, I almost always have it on hand. Mostly I use it in pie pastry,
>> often half and half with butter (for flavor). When I feel like being
>> really bad, I use lard to fry chicken and chicken fried steak. YUM!
>>
> Oh! Lucky you! Well, now I am optimistic that I can play around
> with lard. I REALLY didn't want to buy the lard that is in the
> supermarket, which contains, IIRC, BHT and partially hydrogenated
> lard. Why the latter, I do not know.
>

Yes, that's what I find in the supermarket, too, but I only bought it once
a long time ago. The BHT, of course, is a preservative. I believe the
partially hydrogenated aspect is for texture as it makes it creamier.

Pure unadulterated lard is not prticularly creamy, in fact, can be quite
firm. It's ideal for some purposes like cutting into flour for pastry, but
requires rigorous creaming with a good mixer for other purposes.

--
Wayne Boatwright
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Thursday, 06(VI)/26(XXVI)/08(MMVIII)
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