Michael Dale

Never Ignore Your Pig Lard

Here we find a report from your colleague in good eating:

“I just finished up rendering the five bags of pig fat I got at the open farm and ended up making just over 60 fluid ounces of fresh lard! White as milk. 
Also made a batch of delicious spiced cracklings from the remainder, which were just amazing. Whole family loved them. (turmeric, garlic, salt, and black pepper). Thank you again!”
— Michael Dale