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ISO Southern Style Lard

David Kahn | Feb 1, 200809:40 AM

I'm on a quest to learn to make excellent southern style drop biscuits. I've obtained some White Lily self-rising flour, and had started looking for a local source for lard. (My neighborhood Pavilions doesn't carry it, and the Jewish butcher there seemed disappointed in me for even asking.) Talking to a buddy from Florida today, and he told me that the lard used locally for Mexican cooking is different from the lard sold in the southern U.S., and that the Mexican style stuff doesn't work right for things like biscuits. Assuming he's right about this, is there an LA source for southern style lard? Or is my buddy wrong? (Maybe I should just give up and use Crisco?)

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