Lard

[Anonymous]

I need lard for a recipe but I really don't know where to go.
Where do you buy lard in the Silver Spring/ Bethesda area?
Thanks

[Anonymous]

Have you tried the local grocery store? My Giant in Rockville has it, near the butter.

[Anonymous]

Yeah this should be in most groceries.

[Anonymous]

Thanks!

[Anonymous]

Do NOT use regular lard of cooking. Make sure it is "rendered leaf lard". This is a particular grade of lard. It is pretty expensive and can be found online. Regular lard will make your food taste greasy and awful.

[Anonymous]

For baking you can use Crisco (not technically lard).

For savory cook up some bacon and use the grease. Pour though a strainer if necessary to remove any bits.

[Anonymous]

There are plenty of recipes where regular lard is an excellent choice.

[Anonymous]

I use regular lard all the time to make bread and pie dough. The results are much less greasy than using butter.

[Anonymous]

Anonymous wrote:For baking you can use Crisco (not technically lard).

For savory cook up some bacon and use the grease. Pour though a strainer if necessary to remove any bits.

I wouldn't sub bacon grease for lard unless the quantity required is less than a quarter cup. It's too soft at room temp.

[Anonymous]

I wouldn't substitute Crisco either. It will taste different. Wegmans has it in area with butter. Or you could try making your own, my grandmother used to do that. Sadly she died and I have no idea how she did it but using Crisco will not result in the same taste.

[Anonymous]

I think most of these sub suggestions and specifying the grade of lard are unhelpful without knowing what the recipe OP needs it for is. There's a big difference between refried beans and pie crust.

[Anonymous]

NP here, we weren't able to find it on the shelf at our local grocery store, but when we asked someone they said they had it in the back. They said they didn't want to take up their shelf space with an item that is not purchased that often and turns off some customers to see.

[Anonymous]

render fat back (they call it something else in the grocery - but I'm blanking on it right now - your butcher will know), run through strainer and voila - lard!

Do it very very slow...there are even instructions on how to do it in your crockpot for great results!