I buy my lard from a wholesale food purveyor....50 pound block super cheap...by the time it's homogenized and whatever other process they put it through any sense that it came from an animal have been thoroughly removed.I did make some tallow on the wood stove this past winter(cheap entertainment)...I think when people associate smell from animal fats its the homemade versions that are eliciting that response. With all that said, the lard I get soaps beautifully!
TEG, you're killing me over here! That sounds delicious.
I grow zukes in my garden and have been getting bored with the usual ways of preparing. It's tough not to get tired of it when we have so much that we have to basically eat it every day. Thanks for giving me a great idea to try!
I'm recalling$35.00 or so for the 50 pounds ...no smart and finals around here.Compared in cost to the small containers of lard I can pick up from the grocery stores I just felt way ahead of the game purchasing it in bulk...those silly 2 pound containers go fastI think they're about 5 bucks a pop around here vs 35 smackaroos for 50 pounds,,,and now that I saw our Brit in absentia(TEG) cooking up a new to me recipe using zucchini(they're not just for doorstops I guess!) I might actually cook with it! Zucchini cordon bleu! Sounds great!
If you end up using a lot of lard it makes so, so much sense. It makes me feel much less guilty about making so many batches (even though I am a hobbyist) and testing if things fail. And do try cooking it with, it is pretty awesome!