Fat tax in Denmark: Why they have it; could it happen in U.S.? (Yes, a FAT, not flat tax)

Los Angeles Times ^ | 10/04/2011 | Karen Kaplan

[TigersEye]

Thanks! I haven’t gotten any leaf lard yet. I’ll have to do some searching and see if I can get fat back around here. Did the leaf lard just not taste right or was it a matter of effecting your baked goods negatively?

[maine-iac7]

Actually, the leaf lard was just so ‘ugly’ to look at and handle and the little pieces of meat that would have have to be cut out were all through it. That would have been difficult.

I never even used it - just went back to the nice clean fat back - and that lard is great, so I’m happy with it.

One of my jars of lard got mold on the top - I boil my jars, lids and everything, but must have messed up with one.

I’m wondering if I could pour wax over the top of them before putting the lids on - ans maybe same with my ghee jars - like with jams?

I may try it.

[TigersEye]

Wax on top is a possible solution but the fat might make it hard to seal. Maybe it could or should be canned like meat for long term storage? I don't know.

I thought what that company is selling would be strained. Do you strain your lard after rendering it?