where to buy lard? [sea]
Where do you buy your non-hydrogenated lard in Seattle?
I bought mine from wooley pigs (leaf lard that is) about 5 bucks for a big old chunk. Rendering is not hard - cut off any meat, chop into chunks and render in a pot on the stovetop until it's liquid and cracklins. make sure you stir frequently and keep flame low so it doesn't burn.
let it cool a bit, then run through a strainer and pour the liquid into a pan heavily lined with plastic wrap. pop the pan in the fridge, take it out once it's become solid and you can easily cut it up into easy to use sticks. wrap them up in more plastic wrap and it freezes well.
some people like to eat the leftover cracklin bits - I tried them and wasn't a fan.
Beacon Hill Red Apple has had it in bulk in the past. I have not been there in a few months but I would assume they still have it.
Thanks for the replies everyone! I'm not averse to rendering my own (although Mrs. Finspot has reservations about the smell permeating the house for days); the other factor is our blackberries want to be made into pie NOW so time is of the essence.