[Sca-cooks] Pork fat

[Robin Carroll-Mann]

On 14 Sep 2002, at 7:55, Butterflye wrote:

> My grandmother used to make a lot of homemade sausage and also
> Canadian pork pie called Tourtière, and she always used lard for the
> added fat. Salt pork and fat back will add a saltier flavor, which is
> fine if you want that, but if you just want more moistness without any
> additional flavor, lard would do it.
>
> ~~Lorète du Papillon

Thanks.  I'd been considering lard.  As I said in my reply to Master
Adamantius, I think I'll first see if the cooking method was at fault.


Robin Carroll-Mann
rcmann4 at earthlink.net
"Mostly Harmless" -- Douglas Adams