On Aug 22, 10:44 am, "Felice Friese" <fri...@comcast.net> 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?
>
> Felice

Yup - we can get it at local meat locker outfits around here.

N.