In-house is the key. The Mexican markets around here sell lard in containers on the shelf, but it's all hydrogenated. And there's just no comparison. I used to

In-house is the key. The Mexican markets around here sell lard in containers on the shelf, but it's all hydrogenated. And there's just no comparison. I used to be able to get pork fat for next to nothing at local grocery store butcher sections, and would render it myself. Now no one has it. Not sure why.