liquid fat...which I froze. I'm assuming this is better than commercial lard (I know disgusting---but I keep in my freezer--for seasoning my cast iron). What else can I use this for? I froze it and broke into tiny pieces. Thank you!!!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)