Homemade Lard
- Bacon from a pig on pasture with no nitrates or added "flavorings"
- Cook your bacon nice and slow as not to burn it
- Let the remaining grease cool a bit
- Pour it over a strainer to catch any meaty bits
- Let the creamy white lard harden in the fridge
- You can use this in the place of any shortening recipe
- It makes the best biscuits and pie crusts ever!!!