NEVER NEVER use modern lard! Do the research and you'll find out that the lard we see on shelves today is a totally different lard than our grandmothers used. The old-fashioned lard was called "leaf-lard" and came from an entirely different part of the pig than Armour lard is today. A good source of information is on Wikipedia although that article does not say that commercially raised pigs have what is considered "dirty" lard that is the main source of lard on our grocery shelves today. It has a distinct animal flavor, unlike the leaf lard of yesteryear. Leaf lard is still available from one or two sources and makes excellent baked goods but is very expensive. Unless you are a hardcore baking enthusiast, I'd stick with the butter or butter/crisco combo mentioned above.

• Reply