The CSA model also lends itself to expanding the market for lard. “Because our customers have paid ahead of time, I think they’re more willing to take items that they wouldn’t necessarily buy in a store, like rendered lard,” says Matt Volz, manager of Greyrock Farm in Cazenovia, New York. “We have one member whose husband has a little deep fryer, and she hated it because he was using whatever hydrogenated fat he could get from the grocery store, so she’s been going through a ton of our lard.” There is also a comic fringe benefit to this arrangement, explains Volz: “I have to laugh every time I call a customer to tell them that their tub of lard is ready.”