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

Have at it. Enjoy. Join Joe-whoever in being thrilled with his new pot .
Lard has never gone away. I'm not sure what you're so excited about.