Just a small suggestion:

'Bauchschmalz' and 'Schweinefett' is not the same. At least in some areas.

If you are looking for lard, go for Schweinefett
If you are looking for suet, go for Bauchschmalz

and as said before, it can be substituted with butter, but than your pastry will be not so 'crunchy' as with lard...