I'm living in the midwest (Madison, WI), and also so much have no been may be to uncover the kind of lard I used to obtain at Mexican sectors in Los Angeles (it come in tubs in the meat department, and I believe it to be freshly calculation lard, and also it was perfect because that Mexican cooking). What I have been may be to uncover is something dubbed "Snow lid Lard," by a agency named Morrell. It come in one unrefrigerated brick, and also is hydrogenated. Is this only for baking, or is it okay for food preparation (like for refried beans)? i haven't remained in Madison that long and also have not worn down sources for real lard native the ethnic sectors in town, yet at the continuous supermarkets, this appears to it is in the only option. Is that a great one?
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