Flaky Dough Using Lard

Since I grew up on southern Italian food that used lard in both cooking and baking, I’ve never had an aversion to it. And while I support anyone’s desire to avoid pork products for religious reasons, I don’t quite understand the general aversion to lard. It certainly tastes better and is much healthier than chemically rendered solid vegetable fat with or without trans fats. Even if you only have access to lard from the supermarket, try this recipe for a savoury tart or pie or something simp