True, I'm no longer young but I am in love (with the Lovely & Talented Cheryl DeGroot) and I've been meaning to render and eat my own lard for a long time, now. I'd been hearing for years about its magical properties for biscuits and pie crusts. And I've recently been learning of its health benefits. The stuff's been getting a bad rap for years. But I'd also been warned off the hydrogenated kind in those shelf-stable boxes at the supermarket. Nope, the only kind to use was from the leaf fat