Actually John, lard is somewhat back in vogue, although isn't completely mainstream again because it can be a challenge to find high quality lard locally. And also because of misconceptions that it's a bad fat. I've been subbing leaf lard for half the butter or all of the shortening in biscuits and pie crusts for the past couple of years and the difference is amazing. I also sub it for some of the butter when sautéing vegs for pot pies and casseroles and it definitely adds another layer of deliciousness!

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