The pork that wasn’t sold locally by the storekeeper could be put down in barrels under brine ... expensive than pork. Lard was made at butchering time by boiling pig’s fat in large iron ...

especially if it’s high-quality leaf lard, which comes from the area around a pig’s kidneys and is known for its clean taste.

Sows and feeder pigs roamed in a woven-wire fence and wallowed ... they feasted on skim milk and stinky slop kept in a barrel. There is Poland China, Berkshire, Yorkshire, Poland China, Duroc ...

allow me to quote Melissa Clark who had this to say in her ode to odious-looking pig fat: “Carefully confected with part butter and part freshly rendered lard, this pie pastry was everything ...

Leaf lard, specifically, is a fine, soft, white fat rendered from the fat in the kidney region of pigs and hogs. It is mild in flavor, soft in texture, and particularly well-suited to pastry-making.

What secret ingredient makes the pie crust so crisp and flaky? If you're from the Midwest, you may have guessed: Lard. The pig fat reviled for decades as supremely unhealthy is undergoing a lipid ...

Good lard starts with good pork fat, and plenty of it. Old recipe books tell you that the fat on a hog's back grows thicker than an inch, but modern pigs are bred to be as slim as greyhounds ...

How do you cook it? Do you eat them together? What other fun things can you do with large quantities of pig tail and lard? My friend and I popped into Ida's Deli, the store with the sign ...