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Lard question

foreverhungry | Dec 15, 201009:28 AM

So I came across a Serious Eats recipe for something called "Biscochitos", an apparently New Mexico traditional cookie. Here's the site for the recipe and description:

The recipe calls for a cup of lard. I suppose I could go to the grocery store and buy lard. But I recently bought half a pig, and part of the package was about 10 pounds of pig fat. Just chunks of fat, all in 2 big bags.

Now, I've been reading up about lard and how to make it. Seems it can be either dry processed or wet processed. Seems there are different qualities, depending in part on where on the animal the fat comes from.

Here's my question: Can I just take about a cup's worth of this frozen random pig fat, plop it into a metal pan, and stick it in the oven at 350 for a while, until it's all "rendered" (and is render a fancy word meaning: the stuff melts, and along the way, it changes chemical and physical properties somewhat?)? Will that be sufficient for making these biscochitos? Or should I stick to the supermarket variety of lard and use the stuff I have to feed the birds?

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