If I render fat from fresh pork, is it close enough to lard to use in making a pie crust? I am hoping to make a nice flaky crust, and prefer not to use the hydrogenated type that I can find locally.
Rendered Pork Fat
It's certainly something you can do. BUT it's not a super-market meat counter project. You need a butcher with whom you can talk, and who will order (or save) the right fat for you.
BDL, thank you for the response. At this point it would be very much a meat counter project. I'm assuming that if I use a "lesser quality" fat it will have more pork rather than a neutral flavor. I may just take the coward's way out and mail order a better quality lard.
As I regularly make (cure and smoke) bacon at home, can I assume that the fatty layer on the pork belly makes suitable lard once rendered. And do I assume that THAT same layer of fat makes for some great fatback with which to line a terrine for pate? (Michael Ruhlman)