I know some will turn up there nose at this. But Lard doesn't have transfats.
I always boil down bones from meats to make my own stock/broth. I have always had fat left over. What do you do with it. Yesterday I had used pork stock, and the left over fat. I used the fat instead of shortening in my biscuits. My Goodness those were the best biscuits I have ever had. My middle child asked if I had gone and got Popeye's biscuits for breakfast. Well they didn't exactly taste like Popeyes but they were soft flakey and so yummy. So I started thinking, maybe I can make my own lard because whole generations use lard. Well, I decided to look online this morning and see what I could find. And low and behold I found something. How to render and can your own lard. Yippee! I read it and decided this needed to be shared.
Also on the site, How to make your own sea salt and How to make Cream cheese without starter cultures. This guy is Brilliant. I have set this site as a favorite and I think those like minded will too.
Remember real fat from meats are okay it is transfat that is bad. And Lard is 100% natural, pig fat and water are the ingredients. Gee can you get more natural?