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recipes / ingredients / Lard

Lard

Manteca de Puerco

FINDING:
Meat counters in Mexican groceries; Mexican or German (or other Eastern European) butchers.

CHOOSING:
Lard that is more tan than white typically has a fuller, roastier, rich pork flavor. By Mexican standards, the best-made will be solid (though a little soft) at room temperature.

STORING:
In the refrigerator, well sealed, for up to 3 months; frozen for a year.

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