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From what I've read, lard isn't what it used to be - they give the pigs different food now than they used to, and it changes the lard. I remember my grandmother talking about something like that when it happened and she couldn't cook the way she wanted anymore.
I don't know what part of the world you're in but I know here in Texas there's a big difference between everyday lard and the Mexican Manteca. Both are sold in our stores down here. Manteca is Spanish for lard but if you find one made by a Spanish company or imported from Mexico, there is a difference.

I'm thinking the Manteca might be closer to what we are used to from the past, it's more carmely(?) colored and possibly not as refined as the pure white stuff that's labeled as plain lard. It has a very slight pork smell to it as well. I don't know if you have a Mexican meat market around but I'd look there.
 
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