As to the lard questions... When I buy lard, I split it into manageable portions, say 1# pieces and wrap it in plastic wrap and freeze it. I keep a pound in the fridge in a sealed tub (it can develop off flavors, just like butter) and replenish it as needed. That way I always have it on hand when I need it. I use a combo of crisco and lard in my pie crusts and biscuits. Lard has taken a pretty hard knock in the press, but if you consider all things in moderation, it's natural, flavorful, versatile & cost effective. I'm not saying go Lardo (Lard Gung-Ho), but use it on occasion as your diet allows. My mom tells me that as a poor Kansas farmer kid , they ate lard & sugar sandwiches during the depression. All of my grandparents lived well into their 90's so lard consumption was probably not a factor. In the words of Emmeril Lagasse "pork fat rules!"

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