[Sca-cooks] recommendations for fat

[Terry Decker]

Lard is an esoteric fat?

Bear


> If I were chosing, I'd go with raw pork belly (lardo in the Italian 
> texts).
> It has the same fat ratio as bacon, and has more flexibility in usages as 
> it
> is unsmoked and unsalted.  If refrigeration is an issue, then lard or
> vegetable (olive) oil would be alternatives I'd choose.  Lard is first
> preference.  I have lots more recipes that call for animal fat than
> vegetable fat, and the flavor and flexibility are both pretty high with
> something like lard or beef tallow.  Besides, with what you have left you
> can make soap . . . or candles for fancy-dancy presentation addition :o)
>
> niccolo difrancesco