After searching high and low for non-hydrogenated fresh lard at various butchers and odd shops, I found some at my local supermarket. I plan on making the Cook's Illustrated vodka pie crust using the lard in place of the vegetable shortening.

This got me thinking that perhaps I could use it to substitute for butter for somebody (aka my neighbor's son) with a dairy allergy. Do you guys think the results would be good or bad? He is used to vegan stuff.