"Vilco" > wrote in message
...
> Felice Friese wrote
>
>> We have a market in Boston that renders its own pork fat every week:
>> not bleached, hydrogenated, refined, emulsified or anything else.
>> Just soft, sweet, delicate lard. I'm seriously thinking of fetching
>> some for the next batch of biscuits or pie crust.
>>
>> Doesn't it do your hearts good to know that someone is still making
>> the stuff?
>
> Is it the fibrous stuff, as un-aged only-fat bacon, or is it the part
> who totally melts when heated? The second one I guess, reading Steve's
> post about mexicans deep friyng pig sides.
> The second one is very common here where I live, but in other parts of
> Italy it is almost unknown of.
> --
> Vilco
> Think pink, drink rose'

It's what melts, and it's really pure and white. Lovely stuff.

Felice