True, I'm no longer young but I am in love (with the Lovely & Talented Cheryl DeGroot) and I've been meaning to render and eat my own lard for a long time, now.
I'd been hearing for years about its magical properties for biscuits and pie crusts. And I've recently been learning of its health benefits. The stuff's been getting a bad rap for years. But I'd also been warned off the hydrogenated kind in those shelf-stable boxes at the supermarket.
Nope, the only kind to use was from the leaf fat around the hog's kidneys, and an organically raised porker at that. That stuff's been hard to come by at my local supermarket. But at last the lard gods have smiled upon me.