From Munchies: Correspondent Peisin Yang Lazo learns how to break down a pig, render lard, and make light, flaky lard biscuits from Cara Nicoletti of The Meat Hook, one of Brooklyn’s best butcher shops. Cara is a former pastry chef, fourth generation butcher, and food writer/blogger of Yummy-Books.com.
Credit and thanks to Munchies, Cara Nicoletti, Peisin Yang Lazo, and everyone else involved in the making of this video.
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