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.

Feb 20, 2019 · Made from the visceral fat, namely a sheet of vaguely leaf-shaped fat stored around the loin and kidneys of a pig, leaf lard has a smooth and creamy texture. It’s soft and spreadable at room temperature, meaning that it has very different cooking properties than a generic block of backfat lard.

Mar 13, 2015 · Leaf lard is rendered from the fat that collects around different organs. This fat is white, creamy and nearly tasteless making it the perfect fat for things like pastries. Rendering the fat into lard is done identically, however the prep of leaf lard takes a little more attention.

When you render fat from leaf lard you get a beautiful white, subtle tasting fat that’s perfect for baking or frying. In contrast, lard rendered from sub-cutaneous or muscle fat tends to be darker in color and more, well….piggy.

Oct 15, 2021 · Lard is rendered pork fat, meaning that pig fat is cooked down (melted and skimmed away from any of the pig meat) then cooled to a soft, creamy solid form. And if you're going to use lard,...

Jan 30, 2013 · Leaf fat is what is found around the kidneys. It is the most mild-tasting fat from an animal, and leaf lard makes excellent pastries and homemade pie crusts. But as we proceeded with the process of gutting, we discovered that there wasn’t much fat to …

Oct 30, 2024 · Learning how to render lard that is white and odorless is easy once you know the process. It adds a versatile, shelf-stable fat to your kitchen that’s ideal for baking, frying, and more. This guide will walk you through the entire process, showing you how to transform pork fat into smooth, white, and odorless rendered lard.

Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. [3] [4] It is distinguished from tallow, a similar product derived from fat of cattle or sheep.Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be …

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...

Mar 1, 2013 · Trim excess meat and blood from the fat. (Leaf fat will be mostly white; back fat will have a pinkish tint.) Place the fat and water into the pot and turn the heat on medium low. Cook the fat on a solid simmer, stirring often and adjusting heat as necessary.