In article >,
Wayne Boatwright > wrote:

> 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).

Thanks, I'll try that.


marcella