I shall always remember last Tuesday, because it is the day that I bagged two new lard sources. One was at the Mexican market. I wrote about it yesterday. The other came to me through a hot tip from my dear sister, Beverly, in Birmingham. She is the sister I had the childhood lard experience with that I wrote about here.
Beverly actually found gourmet lard. It is called Mangalitsa lard, and I succumbed to this politically incorrect temptation and ordered a four pound bucket. Yes, indeed. It will arrive frozen next week, at which time Emma and I will indulge in a frenzy of apple pie baking, perfecting at last our lattice technique.
Artwork: From the chefshop.com Mangalitsa lard page.