My wife made this video that I translated for her. Her lard is very good for cooking or frying. Be kind to her she's shy. And ask any questions! Thanks.
I had never considered that lard could be made "fragrant." I wonder if any chefs are making their own "infused," lard? If not, this seems like a market that needs making. You should sell your wife's garlic, cinnamon and anise infused lard.
Seems like this method would work for most fatty meat pieces in a similar fashion. Gotta ask though, does the fat visibly separate from the water or does it all just blend together to produce a mixture of freshly liquidated fat and plain water?
That's really interesting... the intricate substance transformations that allow for great cooking skills. Will keep note to use that trick sometime.