We’ve done the hard work and rendered down the leaf fat for you.
Leaf lard is an incredibly useful tool in the kitchen, you’ll always want to make sure you have a jar on hand.
What Is Leaf Lard?
Leaf lard comes from the soft, visceral fat from around the pig’s kidneys and loin. It has a delicate, super spreadable consistency at room temperature. Unlike lard rendered from fatback, it does not have any hint of pork flavor which is why leaf lard is considered the highest grade of lard.
How to Use Leaf Lard?
Like all types of lard, leaf lard has a high smoking point, making it excellent for frying, pan-searing, and even grilling. Leaf lard is a good choice when you want that high smoking point, but you don’t want the final product to taste like pork, such as when you’re making donuts or fries.
Due to its high moisture content and mild flavor, leaf lard is widely used by bakers for use in making flaky pie crusts and pastries.
Lard is not just for kitchen use, it is also very moisturizing and can be used as a hand cream. It has also been widely used as a poultice to sooth minor burns.
If stored in the fridge, it will easily last up to a year.