So, I've been threatening to do it for a while and today I...almost did. I would like to start using leaf lard in my pie crusts. I've read that it is far superior to the lard that can be found in the grocery store. And I've heard great things about a couple of online sources. Here's the rub: one of them requires a phone call (really?? It's 2011 and my boss would overhear the conversation and lard has nothing to do with my job), and the other charges more for shipping than for the lard itself (insulated packaging--also, really?? It's the dead of winter. I dare the lard to get melty between Minnesota and here). My search will continue. I'll try some local places and see if they have a source. Although, I'm skeptical. So, if you know a hog butcher who doesn't know what to do with all that kidney fat...send him my way.
At any rate, here's the best tool I've found for measuring lard. Obviously, these work equally well for other sticky substances: honey, molasses, peanut butter, shortening, you get the idea.
Because you load up the dry measuring side and then just plunge it right out. I have the somewhat less fancy version of this kind of tool. And the markings are starting to disappear. So, now you know what to get me for...St. Patrick's Day.