Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

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If you have never tasted good lard, give it a try before disdaining it. I am beginning to read excited tributes to lard in gourmet publications that used to treat it like toxic waste. All, however, stress that the flavorless commercial packaged lard sold in our supermarkets is not the real thing. It contains preservatives and is partly hydrogenated to a consistency that makes it useful for a few baking purposes but somewhat unpleasant in terms of “mouth feel.” The best lard you can buy usually comes from Hungarian, German, or Latin butchers. The best lard of all will probably be that you make yourself.