I’m planning to bake the Prosciutto Ring from the Bread Bible and am wondering if there is a good substitute for the lard called for in the recipe? I wasn’t able to find anything else on the forum about this so I appreciate any help! :o)

I would use Spectrum shortening.

I am interested in finding a source for good quality leaf lard.  I would be happy to render my own if I could find reasonably priced leaf fat, but if there was a source for leaf lard I would purchase that.  Thanks for your help.
Patty

I am in the NW US and leaf fat is available from an assortment of local vendors. Nationally I would have to resort to Google.

Thanks Gene,
I have checked the internet.  What I have found so far is very expensive.  Guess I’ll just keep looking.

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