OK We recently gave lard in our meat shares. Since lard has really disappeared from most Northern American's kitchens, many people don't know what to do with lard or even why they might want to do ANYTHING with it. I rendered the leaf lard from the most recent pigs that we slaughtered. Leaf lard is the fat around the kidneys and is the finest type of pork fat. This is probably the best kind of lard to use for pastries. Anyway, here are two articles that might inspire you to try lard for food you saute or fry or for pastry-type things:
Food and Wine article
Slate article
Enjoy!
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