When your making dinner do you use homemade bear lard or good old fashion butter?
This link claims French pastry chefs love bear lard (some claiming its the best lard available) and it reportedly sells for as much as $50 a pound. Anyone have the ability to reference another source that will concur?
I thought the statement was uncanny since bear lard used to be used in cosmetics, so I did a little research and found Wikipedia doesn't reference bear lard and instead states Lion lard is supposedly the best available. A Google search sent me to links directing its recommended use in pie crusts and for cooking donuts but not much else. I don't own any French cookbooks (nor do I read French) so I can't validate any of the claims of the link above.
Curious to everyone's thoughts.. anyone use bear lard for cooking? If so, how is it? The little I've read says it's actually good but will most likely give you a heart attack!