On Aug 22, 9:44 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?

Yes, it does. Lard is yummy. For pastries in general I'd prefer
butter, but I'm not much of a pie guy anyway, so what do I know?
>
> Felice

--Bryan