Guest guest Posted February 26, 2003 Report Share Posted February 26, 2003 I use a lot of lard that I have rendered myself from pastured pigs who get plenty of sun--which means plenty of vitamin D. The cracklings are delectable. I use lard to fry eggs, fish, tortillas, and when I make stir fries. I also use it when I saute onions and other vegetables for soup bases- -lard makes an especially tasty clam chowder. A lard and butter mixture makes an absolutely scrumptious pie crust. If you make bread, you can also substitute lard for butter. I have been experimenting with NT-compatible breads (sprouted, sourdough, etc.), and lard works just great instead of butter. Quote Link to comment Share on other sites More sharing options...
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