Having just rendered both suet and lard at home, I gotta say the suet is much nicer - not nearly as much icky connective tissue as the lard, it's snow-white, it smells delicious/sweet, not porky/sweaty like the lard and it's quite firm at room temperature, which gives me hope that a suet/butter pastry will roll out nicely and bake up tender and flaky.

• Reply