Alright, this page is about FAT! The stuff you cook with makes a difference in how it tastes, right? My wife and I enjoy cooking and it's autumn right now so we're picking wild apples from around town and making pies. The crusts are made with any of various fats including butter, margerines, oils, and lard is the old fashioned standby.
We got our issue of Cook's Illustrated (November/December 2004) and there was an article in the Notes From Readers about this that perked my interest. Naturally I decided to investigate and put up a page about it. So here it is, slick as can be!
Good Old Lard This is the article that sparked my curiosity about this misunderstood subject.
Homemade Lard by Madelin & Imogen
Export Requirements for Lard Sold to Poland
General Information on Lard-sources, uses, and definitions
Taking the Fear Out of Eating Fat
Flying Pigs Farm They've got the real stuff!
