Got lard?

Felice Friese said:

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

Yup - we can get it at local meat locker outfits around here.

N.

Felice Friese said:

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?

I get mine at the mexican markets. They deep fry whole sides of
pig and make chicarones, so the big kettles are always producing
more lard.

-sw

In article <[email hidden]>,

Felice Friese said:

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

I often keep bacon fat in the 'frige. Does that count? ;-)

Glad I did even tho' it's been awhile since I used it.
I just fried some calves liver for dad, and he demanded I do it in bacon
fat! <G>
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Felice Friese said:

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 make our own. The local supermarkets (and the Vietnamese shop)
usually have packages of pork fat. Just trim off the meat slivers, wash
it and render it slowly in a heavy frying pan. Great for making tamales
etc as well.

Our late lamented cat Emperor Ming absolutely loved a lick of that lard
from time to time.

Steve Wertz said:

Felice Friese said:

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?

I get mine at the mexican markets. They deep fry whole sides of
pig and make chicarones, so the big kettles are always producing
more lard.

Mmm.... Chicharonnes con salsa verde!

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Felice Friese said:

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

I often keep bacon fat in the 'frige. Does that count? ;-)

Glad I did even tho' it's been awhile since I used it.
I just fried some calves liver for dad, and he demanded I do it in bacon
fat! <G>
--
Peace, Om

Oh, absolutely. Bacon is pig, isn't it? Before I stash it in the fridge, I
strain it through cheesecloth and it's really beautiful.

Felice

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Felice Friese said:

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 make our own. The local supermarkets (and the Vietnamese shop)
usually have packages of pork fat. Just trim off the meat slivers, wash
it and render it slowly in a heavy frying pan. Great for making tamales
etc as well.

Our late lamented cat Emperor Ming absolutely loved a lick of that lard
from time to time.

Why, Arri, I never ever thought of making my own. What a great idea!

Felice

In article <[email hidden]>,

Felice Friese said:

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Felice Friese said:

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

I often keep bacon fat in the 'frige. Does that count? ;-)

Glad I did even tho' it's been awhile since I used it.
I just fried some calves liver for dad, and he demanded I do it in bacon
fat! <G>
--
Peace, Om

Oh, absolutely. Bacon is pig, isn't it? Before I stash it in the fridge, I
strain it through cheesecloth and it's really beautiful.

Felice

Hm, never considered straining it. All the "stuff" comes to the top so
all I have to do is scrape it off.

The rest is a nice pure cream color. Nice and clean.

Keeps forever too it seems.

I'm fixin' to do some ham stock from ham bone and skin from the freezer.
That rendering should be good for cooking as well. It's been a good year
or so since I've done that.

As soon as the weather chills out a bit, it will be time for a good pot
of beans cooked in ham stock.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Felice Friese said:

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

In article <[email hidden]>,

kilikini said:

Felice Friese said:

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. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Felice Friese said:

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?

Indeed! I buy it in our local supermarkets🙂

Steve Wertz said:

I get mine at the mexican markets. They deep fry whole sides of
pig and make chicarones, so the big kettles are always producing
more lard.

Yep. If you have any kind of a Mexican or Latino community, you have
carnicerias, Latino butcher shops. Much better to buy the real deal
than the refined and hydrogenated Armour manteca at the gringo supers.

nb

Omelet said:

In article <[email hidden]>,

kilikini said:

Felice Friese said:

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

Felice Friese said:

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?

Yes, it does. Lard is yummy. For pastries in general I'd prefer
butter, but I'm not much of a pie guy anyway, so what do I know?

Quoted message said:

Felice

--Bryan

Felice Friese wrote

Quoted message said:

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'

Omelet said:

I often keep bacon fat in the 'frige. Does that count? ;-)

Glad I did even tho' it's been awhile since I used it.
I just fried some calves liver for dad, and he demanded I do it in bacon
fat! <G>

A man who knows shat tastes good. Besides frying eggs, I use it for
refrying pinto beans (just a little, but it definitely adds flavor),
and if I happen to have a lot I'll fry chicken in a mixture of bacon
fat and a neutral oil. I haven't used it in baking, but it wouldn't
matter because I'm a lousy baker. -aem

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Felice Friese said:

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

Oh, wow, 4 mason jars of the glorious substance! Do you stand there and
admire them?

Felice

Felice Friese said:

Doesn't it do your hearts good to know that someone is still making the
stuff?

It does, indeed, even if Schweineschmalz (lard) - and Gänseschmalz
(rendered goose fat) - is sold at most every supermarket and at a lot of
butcher shops and groceries here in Germany. They are available either
plain, or with Grieben (cracklings), and sometimes with such additions
as onions and apples. :-P

Victor

Vilco said:

Is it the fibrous stuff, as un-aged only-fat bacon, or is it the part
who totally melts when heated?

It is "strutto" in Italian.

Victor