Originally Posted by rodentraiser
We must use different lard. If my lard smelled like bacon, I'd be burning my tongue licking it out of the pan and I'd never use olive oil again.
I guess so. Where did you get your lard from? I got mine from a whole-animal butcher shop. I went to a class where the butcher demonstrated how to break down a half a pig and I bought a few pounds of the fat right then.
I put it in an enameled cast iron dish and baked it at a low temperature for a few hours. Some bits stuck to the side of the dish and caramelized. Mmmmm.