lard" for several explainations of how to render it, or go to this site: www.localharvest.org/store/item.jsp?id=3012 to purchase it, unrendered. Bob

Well, lard is pork fat, right ? I would think you could go to a latino butcher’s and buy a hunk of pork fat (I guess this is the layer immediately under the skin) and render your own. I did this with a whole duck I’d...

Lard is readily available anywhere there is a southern or Hispanic population. It is in no way hydrogenated, since it is nothing more than properly rendered (in boiling water) hog fat and hardens when cooled, thus Emeril’s...

Ask your butcher to order "leaf lard" for you. It is the tender lard located near the kidneys and it is the best for baking. Lard rendered from other parts of the pig does not perform as well. Other than that, shop at a latino...

Actually, I have some lard I need to part with. I rendered it about 3 mos ago and it has been frozen since. I have more fat to render with our latest hog, so I’ve got way more than I can use. if you are interested:...

I’ll apologize to the sensibilities of the health conscious beforehand, but does anyone know where I can find a Mexican restaurant or tacqueria that makes their tortillas the old fashioned way—with lard? Before I hear...

The discussion of “grieben” is very interesting. All these many years we in the South we’ve been eating them under the name of “cracklings,” the fat scraps left over from the process of rendering...

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...

Hi there, does anyone know where I can get good quality lard for a pie crust? I have the instructions to render it myself but would like to take the lazy route and just buy some.

by real lard you mean real rendered pork lard (like you might find in a latin butcher shop), or do you want the higher end leaf lard (which I really haven’t seen anywhere, but might be in really high end places like whole...

For holiday cooking, just wanted to mention that I saw quart-size tubs of freshly rendered, ivory-colored lard on top of the butcher counter at Marina Market in San Mateo. It’s priced at $2 per. Along side were...

I can vouch for the excellence of Flying Pigs' lard, though you do have to render it yourself. I’m driving across PA next week, so I’ll probably stop in Dietrich’s to pick up lard, caul fat, and other porky...

OK, Tom Frieden has convinced me that vegetable shortening is even worse than lard, but the commercial supermarket varieties look really grim. Is there any good commercial lard for baking out there in Brooklyn that you...

Limited-edition poster art celebrating chicharrones.

is this rendered leaf lard, or does one get the, uh, pleasure of doing that in in one’s own kitchen?