Could you, should you, put pig (lard) in a decent, innocent, unsuspecting puff pastry? I've been told, yes!! "It seems wrong." I know how excited that cool piece of dough gets when it feels butter between its ....... Wait. This post has gotten away from me. What taste better? Lard or butter? I only use butter, but I've been told that lard makes for a flakier, airier, finish. Thoughts?