Prized by bakers and also makes an excellent and highly nutritious multipurpose cooking oil.
Note: This is raw leaf lard that must be rendered before use in baking.
Leaf lard is the fat that surrounds the kidneys, and its mild flavor will take your pie crusts to a whole new level.
Use the rendered lard in place of vegetable shortening or butter in baking recipes, in the frying pan, or melt and use as oil in nearly any cooking application.
Rendering your own lard sounds intimidating, but it couldn’t be easier and results in a superfood for your body. Render lard low and slow in a pan in the oven (275-300 degrees), in a slow cooker, or in a kettle on the stovetop (low). When the lard is melted, strain through cheesecloth into a glass jar and store in the refrigerator.
All meat is sold frozen.
