Lard Pie Crust
Not greasy, not porky, dough made with lard provides the perfect binding agent resulting in flaky, toothsome pie crusts.
Not greasy, not porky, dough made with lard provides the perfect binding agent resulting in flaky, toothsome pie crusts.
Gingersnaps made w bacon fat instead of butter give them an extra ‘snap’ without being greasy. Just bacon-y and ginger-y and so good.