Thank you for a most insightful and enjoyable read. I was raised in Canada on the very best 'bar none' never fail pie crusts my Mother consistently made with lard, an egg and apple cider vinegar. My Mom was specific on the brand of lard she used. I have difficulty finding lard in my area so stock up if I make north of the border. I dislike the taste and feel of Crisco pastries. Butter has a nice flavour but lacks that exquisite richness and flakiness I crave from the lard recipe. In your experience, are there differences in the types of lard available? I am not sure if my Mom was sold on a brand or if there may have been a significant difference. I would be very interested to what insight you may have on lard specifically. Thank you.

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