Jan 14, 2023 · What Is Leaf Lard? Leaf lard specifically comes from the soft, visceral fat from around the pig's kidneys and loin. As such, it has a very delicate, super spreadable consistency at room temperature. This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard.

Mar 12, 2023 · Whiter, softer, and purer than any other type of lard, leaf lard has the signature high smoke point and a low melting point of regular pork fat without any of the impurities. This makes it the...

Oct 15, 2021 · Leaf lard makes perfect flaky pie crusts and pastry crusts, and if you use it to fry donuts, you'll never use anything else. Use it in cakes, biscuits and tortillas; anywhere you...

Nov 27, 2023 · What is leaf lard? Leaf lard is made the same way but from the fat around the kidneys of a pig. Since this fat isn’t in the muscle meat of the pig, it has a much more neutral flavor, not porky at all, making it great for dessert pie crusts, pastries, etc. You can use leaf lard just as you would coconut oil, but with a less tropical taste ...

Pork Leaf Lard is known as the highest grade of lard available. It is rendered from the fat around the kidneys and loin. Leaf lard is highly sought after for baking, especially for flaky crusts. This type of lard has very little pork taste so it's ideal for delicate dishes.

Feb 20, 2019 · Leaf lard isn’t just any old lard, it’s smooth creamy magic that’s unlike any other type of lard available. In general, lard refers to rendered pig fat. Pigs have more than one type of fat stored on their bodies, and each type produces a distinctly different type of lard.

Nov 18, 2024 · Leaf lard, in particular, produces exceptionally tender pastry with a beautiful flake. Lard has a place in Brown’s baking, but rather than using just lard, she likes to blend it. "I prefer using a combination of lard and butter when I make biscuits and pie crusts," she says.

We work with a local processor that offers nitrate/nitrite free bacon and multiple MSG-free sausage choices. Bacon. Chops. Ribs. Sausage. Shoulder Roasts. Fatback. Leaf lard . Organs. Bones. Whole or Half Pigs . If you'd like to stock your deep freezer with delicious pasture raised pork and save your family money, bulk is the way to go.

It is also known as leaf lard because the fat is netted around vital organs like the veins of a leaf. This delicate fat is the creme de la creme of pork fat. When rendered into leaf lard it should be bright white and odorless, unlike rendered back fat which will be slightly yellow in color, and a have a bit of a “piggie” odor.

If you want to improve the texture of your baked goods, try leaf lard, a great shortcut to flaky pastry.