Lard 19497


Lard is rendered pork fat, and was traditionally used both for frying and as a shortening – that is a fat used for pastry, biscuits and cakes.

After years of cooking and side-by-side tests and tastings my opinion is that, in most cases, the very best flavour and texture I've obtained with shortcrust pastry is when equal quantities of lard and butter are used

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