I know from other threads that many of us already know the yumminess of this simple delicacy when used properly.
Yum. Lard french fries. 
Peace,
mangeorge
Used right, it’s quite something. I was out of town last week, and one of the best things I ate was a little piece of toast topped with lardo, honey and vinegar.
Okay, several little pieces of toast.
Best grease in the world for pie crusts.
My parents once had an aquaintance who was very health-conscious, and always ate sugar-free this, low-fat that, whole-grain the other. But he did have a fondness for ginger snaps. He was always rhapsodizing about the ginger snaps his mother used to make. My mother, and her friends, tried to find the recipe, but to no avail. The cookies were never quite as good as his mother’s.
One day, something he said reminded Mom of something Dad had once said about his aunt’s ginger snaps. Mom asked the aunt about her recipe. She said “I just use the Betty Crocker Cookbook recipe. But instead of shortening, I use bacon grease.”
Mom cooked up a batch, and took them to the friend. He was ecstatic! He asked Mom what the difference was. Mom just said, “You don’t want to know.”
Absolutely, for both flavor and texture.
Well, if the beautiful people in SF say lard is OK again, I know what I’m putting in my biscuits on Saturday morning!
Long live the fat of the pig! 
The longer I live, the more vindication my mother’s Mennonite ways are receiving. She always had a container of bacon grease in the fridge, and cooked with lard. (Mmm, bacon grease sandwich with salt. Mmm, home made lard-cooked french fries.)
Lard is passe. Duck fat cooked french fries are where it’s at. Long live duck fat!
Absolutely. Pie crust without lard is inedible.
…and none of your Armour Lard in four sticks in a box.
I’m lucky enough to drive by a Mennonine/Amish grocery every night on the way home from work here in Ohio, and buy a pound of fresh lard once a month. Couldn’t do without.
Oh yeah. There are 2 or 3 mexican stores near me that sell (imported) fresh lard (manteca).
No, none of that stick stuff. Not if you can get the real thing.
If lard is back on the menu, surely the time is right for America to rediscover the joys of suet?
Tex-Mex food without lard really isn’t Tex-Mex, either. Flour tortillas made with anything else just won’t do.
Have a recipe/procedure by any chance???
All my neighborhood wild birds are pissed off at me because I’ve lately failed to provide them with suet.
Funny you mention that, mangeorge! I was just coming here to say that I noticed lard is now “in” – after I bought a couple of pounds of it at the grocery a couple weeks ago. Not to make pie crust, but to whip up some homemade suet for my birds!
However, I’ve been pretty tempted to make a pie, with all this lard pie crust talk.