On Wed, 22 Aug 2007 11:44:28 -0400, "Felice Friese"
> wrote:

>We have a market in Boston that renders its own pork fat every week: not
>bleached, hydrogenated, refined, emulsified or anything else. Just soft,
>sweet, delicate lard. I'm seriously thinking of fetching some for the next
>batch of biscuits or pie crust.
>
>Doesn't it do your hearts good to know that someone is still making the
>stuff?
>
Lardy, lardy girl.... I've never known anyplace that made it fresh, so
it's always available for me on a shelf in the red & white box.




--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.