I was obsessed with "leaf lard", the stuff near the kidneys for a while. I was told that it makes a superior pie crust so finally my wife gave me a jar for my b

I was obsessed with "leaf lard", the stuff near the kidneys for a while. I was told that it makes a superior pie crust so finally my wife gave me a jar for my birthday. It's very expensive and, in my opinion, totally not worth it. I can make a better tasting crust that's just as flaky with plain old butter. Which isn't to say lard isn't great, I render it out when making slow-cooker pork and use it for tamales or as a frying oil. I just don't like it in pastry.