"Jean B." wrote:
>
> Wayne Boatwright wrote:
<snip>

> >
> > 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.
>
> --
> Jean B.

Jean do you have access to pork fat in your local supermarkets (or other
types of grocers)? It's easy enough to render your own lard and then it
will be really fresh?

Our markets around here usually sell pork fat, with varying amounts of
meat still attached. The meat bits go into my soup pot while I'm melting
the fat down.