Guest guest Posted January 21, 2004 Report Share Posted January 21, 2004 The Encyclopedia of Country Living also has recipes, Leann > > And the best lard for pastry (not that I EVER eat pastry) is from > the fat around the kidneys, or " leaf lard. " I know there have been > many posts on this list on how to make lard from pork fat. It's not > hard. > > > > > > ******************************************* > > > > > > be sure to get theright fat though - according to our butcher > (who is also > > a sous chef), you can't render lard from the fatback, only from a > small > > portion of the belly(?) fat. > > -katja > > > > > > Quote Link to comment Share on other sites More sharing options...
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