>From Food and Wine: http://www.foodandwine.com/articles/lard-the-new-health-food
http://tinyurl.com/27zrr2 Trouble is, you have to kill pigs to get the lard. >From the Food issue of the NYTimes magazine this weekend: http://www.nytimes.com/interactive/2011/10/02/magazine/29mag-food-issue.html?ref=dining#/curiosities http://tinyurl.com/4yz6agg Scroll down to the end of the column, "What's the Most Delicious Thing You've Eaten?" --- In FairfieldLife@yahoogroups.com, "curtisdeltablues" <curtisdeltablues@...> wrote: > > Excellent find Alex! Should have known you would have nailed this down. > > My lard needs are mostly met by my own rendering, but if I was cranking out > pies I would definitely consider that 4 pound tub. > > Here is a place in Iowa with the best prosciutto: > > http://laquercia.us > > Here is where I get my pork from a small farmer in Va: > > http://forestfed.com/ > > > > > --- In FairfieldLife@yahoogroups.com, "Alex Stanley" <j_alexander_stanley@> > wrote: > > > > > > > > --- In FairfieldLife@yahoogroups.com, "curtisdeltablues" > > <curtisdeltablues@> wrote: > > > > > > I think rendered lard from well raised, preferably heritage > > > breed pigs with a lot of fat is superior. > > > > Mangalitsa is the heritage breed you're looking for: > > > > http://woolypigs.com/_introduction.html > > > > http://chefshop.com/Mangalitsa-Pig-Lard-P7268.aspx > > >
