I'm life in the midwest (Madison, WI), and also so far have no been may be to find the sort of lard I offered to acquire at Mexican sectors in Los Angeles (it come in tubs in the meat department, and I believe it was freshly calculation lard, and also it to be perfect for Mexican cooking). What I have actually been may be to find is something referred to as "Snow cap Lard," by a company named Morrell. It comes in an unrefrigerated brick, and also is hydrogenated. Is this just for baking, or is it it s okay for cooking (like for refried beans)? i haven't remained in Madison that long and have not tired sources for genuine lard indigenous the ethnic sectors in town, however at the constant supermarkets, this seems to be the just option. Is the a an excellent one?




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