Right, what I meant was I didn't see a reason to go to the extra steps of making lard from fat, as it produced the same amount, adds additional steps, required fuel, and went from fat which does not spoil to lard which does (although it is a VERY generous amount of time). I wasn't aware there were some recipes that used lard only without using either/or with fat. That's why I asked. I haven't used those yet, so hadn't seen them. Makes more sense now.