Meat at Your Door

Bypass the supermarket and buy it direct. (By Lessley Anderson)

Your Meat Is Green

Tips for responsible carnivores. (By Roxanne Webber)

Either buy it mail order or render your own. (By Sarah Perry)

Do it with the fan on. (By M.G. Shea)

Forget your cold pressed olive oil, pay no mind to chunky blocks of Plugra and Lurpak. These days it’s all about homemade lard—time to fire up a pot and get rendering. (By Tea Austen Weaver)

Leaf lard is the premium type of lard for making deliciously rich pastry. It’s collected from around the hog’s kidneys and is very fine indeed. It’s not easy to find, but here are two sources where it may be... (By C. Thi Nguyen)

New Finds: Pork Cracklin' Americana

Limited-edition poster art celebrating chicharrones. (By Lessley Anderson)

Where to buy unadulterated lard, and how to make your own. (By Joyce Slaton)

For cooking, there’s more to choose from than just butter or Crisco; there’s also duck fat, goose fat, bacon grease, and, of course, lard. ... (By C. Thi Nguyen)

Two food authors are blogging our edible past. (By Tea Austen Weaver)

Walter Manzke from Bastide shakes things up. (By C. Thi Nguyen)

Does a passion for cooking from scratch make you a New Vic? (By Tea Austen Weaver)

Sing the praises of lard, caul fat, butter, and schmaltz. (By Miriam Wolf)

It’s East Coast versus the West Coast as two major papers battle it out for pie crust dominance! (By Miriam Wolf)

Confit is a delicious and somewhat old-fashioned method of preserving food. (By Sarah Perry)