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By Bo Friberg
Published 1989
Refined pork fat, either natural or hydrogenated. The highest-quality lard is pork leaf fat; lard from other sources must be labeled “rendered pork fat.” Lard is excellent for frying and is unbeatable for making flaky pie dough because of its elasticity and shortening power. It can be kept for months if stored, covered, in a cool place; it does not require refrigeration. The word lard is also used in the kitchen as a verb meaning to insert strips of fat inside a piece of meat to add flavor and moisture as it cooks.
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