Most of the pork and poultry shares for October contained freshly rendered lard and cracklings. If you have cast iron pans, lard is the best choice for seasoning. Lard also makes the best pie crusts. There are are also recipes that specifically call for lard or bacon grease. Note that most commonly available lard is hydrogenated and therefore shelf stable but not healthy. Our lard is not hydrogenated and therefore needs to be kept frozen or refrigerated. It will last a year or more in the freezer or several weeks in the fridge.
The cracklings are the solids that are left over after the rendering process. You can find a recipe for crackling corn bread at this link that will use the 1 cup of cracklings in the share: http://www.foodnetwork.com/recipes/emeril-lagasse/cracklin-bread-recipe/index.html
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