“I’ve gone one better, and use pigs lard”
unless you make your own, you’re not any better off eating retail lard, which is partially hydrogenated like margarine as well as dosed with preservatives, all to make it shelf-stable at room temperature, the same reason margarine is partially hydrogenated ...
i actually make my own tallow, but unless its kept frozen, it’ll mold in a few weeks even in the refrigerator ...
Yes. Agreed.
A friend raises a few dozen berkshire hogs and has them slaughtered locally. He sells to friends and at farmers' markets. People who buy a half a hog from him rarely want the lard (or organs or hocks) - so he'll give it to me for free when I buy his pork