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  • I'm writing because I read about the benefits of eating lard. Yes lard! Not the kind in the grocery store but the kind your grandparents or great grandparents would had eaten. high in vitamin D, second to cod liver oil!! 1 tbsp has 1000 ui of vitamin D!!! And according to Mary Enig author of know your fats, lard is 40% saturated fat, 50% monounsaturated fat, 10% polyunsaturated fat. And the percentage of saturated fat in lard protects the more vulnerable mono/polyunsaturated fats from oxidizing with heat, making lard excellent choice cooking & baking. So I baked a crust mostly lard a bit of butter. And it was rich and very satisfying. But some found it too 'animal tasting'. They process lard in the grocery store so there's no essence of flavour at all of animal. Anyways second one I made was half butter half lard. All butter crusts are stiff like shortbread. This one was buttery like shortbread but had a tenderness that yielded when you pressed your fork in the pie. I'd like it flakier, so next one will be 60-70% lard rest butter.
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