I never used it personally but my grandmother when younger used to cook everything from scratch and we consumed it as a family. She used Crisco more than anything though.
It was what we used when I grew up for cooking ..
(we would raise our own dairy cows and churned our own butter too) ..
needless to say .. there's many who have not heard of this ..
But for pie crusts .. I remember this was what made them truly flaky indeed.
Makes the absolute best pie crusts, tortillas and refried beans. That said, for the beans, there are healthier options for fats-but for pie crusts and tortillas, the non-lard options are just as bad, health wise, so unless I'm cooking for vegans or vegetarians, I go with the lard.
I never have. I am fairly sure very little was used by my Mother. We ate very little fried food virtually no gravy and she really did not bake. Stuff is not good for you!
(we would raise our own dairy cows and churned our own butter too) ..
needless to say .. there's many who have not heard of this ..
But for pie crusts .. I remember this was what made them truly flaky indeed.