Not sure the best sub for this. I'll x-post if someone thinks a different sub would be better.
I've been reading about lard and I'm going to render my own. Everything says to use leaf lard for pie crust. It doesn't say not to use fatback lard, it just says leaf is better. Is there a reason I can't use fatback? How much better is it?
Is fatback lard still fine for tortilla/biscuits?
I xposted this from /r/cooking since I didn't get any responses.
bon appetit
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