medtran49
Forum GOD!
Lard is much more available here, even leaf lard, which is the creme de la creme of lard. I think suet would have to.be ordered from a specialty butcher. It's amazing how pastry is much more flaky with lard than with butter or crisco. Maybe it could be a suet or lard thread? They are both fat from animals with leaf lard being from the same area in pigs as suet is from cows or mutton.