Lard

I bought a pound or so of unrendered leaf lard at the Greenmarket this morning, to try in a pie crust tomorrow. I googled how to render it, I'm planning to use about 30% lard to 70% butter, and I'm making a simple apple tart with it.

It seems to me that I'm beginning to have a few too many posts about pigs and their culinary uses. Maybe I need a new label for PORK.