I must say pard,
I'm partial to lard.

While to many,
It's not avante-garde,

To bake with lard,
is not so hard.

Cut into biscuits,
and even pies.

The lard makes it flaky,
And that's no lie.

Melted in a frying pan,
there's no better chicken in the land.

Toss in some veggies and get them charred,
they don't get better than done in lard.

The flavors from the maillards,
has hoisted many chefs on their petards.

Thus the rumors of the fall of lard,
have been shown as a canard!


Lard. The other white greasy stuff.

[chef]