What is the proper way to procure lard from meats? What types of meats can be used? Should it be strained? How do I store it? How long will it keep before I risk the health of my dinner guests (and my reputation)? thanks!
You deserve a cookie.
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better -- including recipes, how-tos, and exclusives and great gift ideas from Provisions, our kitchen and home shop.