What's happened to lard? I haven't bought any since they started hydrogenating it and have not seen manteca (isn't liquid lard an oxymoron?)
Guess I'm used to the stuff we used to make at home. When the hog carcass is broken down bring home the fresh fat, cut it into chunks, heat slowly until the cracklings float to the top. Cool slightly, strain, and store in washed milk cartons (the waxy ones, not plastic.) Chill until solid, overwrap containers with freezer wrap, store in the freezer, thaw in refrigerator. This lard is white to ivory in color, solid, and relatively tasteless. We didn't render the skin, maybe that's where the color difference comes in. We used to fry pork chops or doughnuts in lard, some folks would use lard on their pancakes instead of butter. Leftover pancakes would be sprinkled with brown sugar, rolled, and wrapped in waxed paper for school lunch. Makes the best pie crust.
OK, enough about the olden days.
That manteca from carnitas would find lots of uses at my house. All of this experimentation with pizza may find me canning tomatoes this summer!