On Tue 11 Oct 2005 06:09:36p, Marcella Peek wrote in rec.food.cooking:

> Do you use lard in the crust or is shortening ok? The only lard around
> here comes sealed in a box and is shelf stable and not always terribly
> fresh. I don't think it's a particularly fast mover at the grocery
> store.
>
> marcella
>

Marcella, you might try a butcher shop for fresh lard. If they don't stock
it they might be able to order it for you. Most of the pre-packed lard in
the grocery stores is not all that good even when fresh.

What I actually prefer is using shredded or ground suet. I order 2-3 pounds
at a time and store in the freezer. This makes an excellent pastry for
pasties. I also use it when I make mince pie filling (I don't use meat).

--
Wayne Boatwright *¿*
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