In article >,
"kilikini" > wrote:

> Omelet wrote:
> > In article >,
> > "kilikini" > wrote:
> >
> >> 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?
> >>>
> >>> Felice
> >>
> >> We've got 4 mason jars full of freshly rendered lard as I type. Our
> >> friends in Georgia have a pig farm and we're always in the lard. :~)
> >>
> >> kili
> >
> > Man.
> >
> > I've got to look into getting some lard for deep frying.
> >
> > I think I can get the cutters at HEB to save me pork fat so I can make
> > it myself. ;-)
>
> Want me to send you a pic of our lard so you can drool over it? :~)
>
> kili

<lol> Do you home render it?
--
Peace, Om

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