291160 Mon Dec 09 16:51:54 -0800 2002 30 27 General Chowhounding Topics 0 1583067 does anyone have a source for either mail-order leaf lard or a local meat market/butchershop that carries the stuff -- in purchasable quantities of less than 10lbs? Mon Dec 09 16:51:54 -0800 2002 0 winnie 1 1583082 Where are you located? Mon Dec 09 19:39:06 -0800 2002 1583067 0 JudiAU 2 1583298 I was just about to ask the same question. If you are in the NYC area, some of the old Hungarian butcher shops in Yorkville (if there are any left, it has been a while since I tried to find it) might have it. Or the same type of store in another location. Wed Dec 11 01:04:11 -0800 2002 1583082 0 ruth arcone 1 1583102 I searched long and hard in the DC area a while back. It's just about impossible to find any lard at all, other than the commercial bricks sold in supermarkets. I ended up making my own lard, from fresh pork belly that I got at a Polish butcher/sausage/smoked meat purveyor on the Lower East Side in NYC. Since then, I have gotten fresh lard from a couple of "pastured pork" farmers who come to my farmers' market--it is not leaf lard, of course, which is made from the fat surrounding the kidneys. Perhaps you can form a relationship with a farmer who raises pigs, who will save the leaf fat for you, and you can render it your self. The farmers who sell lard around here, make it with fat scraps that are boiled in a big kettle. When I make my own for Mexican cooking, I render the fat in the oven, which gives it a wonderful roast pork-y flavor. That's not so good for baking--which is usually what you want leaf lard for. if you are anywhere near an Amish market, you might check with meat purveyors there. Most conventional butchers deal with primal cuts, and don't get whole carcasses that would yield sufficient fat for rendering. Mon Dec 09 21:31:10 -0800 2002 1583067 0 zora 1 1583146 Scroll through the link below, and you can find it from a farm in Ohio: Link: http://www.goodfooddirectnet.com/blazier.html Tue Dec 10 10:02:03 -0800 2002 1583067 0 Karl S. 2 1583234 i've tried them -- they're impossible to get ahold of. and believe me, i've definitely done a pretty thorough net search already. not to mention scoured much of the manhattan area (where i'm located) for the stuff. it's important for me to find mail-order, however... thanks for the suggestion though. Tue Dec 10 16:23:49 -0800 2002 1583146 0 winnie 1 1583235 oh, and the other major problem is that most places that are willing to special order the stuff (ottomanelli's included) will only sell the 10, 30, or 40lb box it comes in. that's quite a bit of leaf lard. a bit too much, if you ask me. but i guess beggar's can't be choosers. if anyone else has any ideas, i'd love to hear them. Tue Dec 10 16:26:27 -0800 2002 1583067 0 winnie 1 1583273 what is leaf lard? Is it still pork fat rendered? Tue Dec 10 19:32:49 -0800 2002 1583067 0 Wendy Lai 2 1583291 it's pork fat from around the kidneys, considered the finest lard (back fat being second, intestinal fat being least desirable). it can be rendered. Tue Dec 10 22:02:51 -0800 2002 1583273 0 winnie 1 1583954 Try Mexican and South American butchers. When I lived in SF, I could find leaf lard easily by going down to the Mission District. They also had an incredible selection of stuff (pig innards) that I've never seen anywhere else before. I'm sure there are places in NYC, if not Manhattan than in the outer boroughs. I've made lard from it and it's excellent, and even better, you get all those yummy "cracklings". Sun Dec 15 22:02:34 -0800 2002 1583067 0 susan 1 1894021 Quoted from Cooks Illustrated: If you'd like to try using that old-fashioned pantry staple known as lard in your pie crusts, don't buy it at the supermarket. We found that supermarket lard did make flaky pie crusts, but it also gave then an off, slightly sour flavor. We much preferred pie crusts made from leaf lard--a high-quality lard taken from around the pig's kidneys--that we mail-ordered from Dietrich's Country Store (660 Old 22, Lenhartsville, PA 19534; 610-756-6344). At just $1.50 per pound, Dietrich's leaf lard produced pie crusts that were not only flaky but also rich tasting--better tasting, in fact, than pie crusts made with Crisco. Fri Sep 22 02:44:16 -0700 2006 1583067 11259 Becca Porter 1 1894047 Saveur Magazine had an article a while back and it gave resources for leaf lard. Fri Sep 22 02:55:42 -0700 2006 1583067 11708 fryrose 1 1896014 Flying Pigs Farm (www.flyingpigsfarm.com) in upstate New York sells leaf fat in small quantities. You have to render it to lard yourself. Their bacon is also outstanding. Fri Sep 22 22:22:09 -0700 2006 1583067 42503 Richard L 1 1979630 Just to let you all know...the price of Dietrich's leaf lard is now $2.50 per pound. No online shopping cart and no credit card set up either - you have to call in your order and send a check. Then they'll ship out your lard. I'll let you all know how my pies come out...I'm looking forward to trying my hand at piecrust from scratch with this product. Sat Oct 28 18:26:02 -0700 2006 1583067 35557 Kris 2 1981394 I ordered about 10 lbs from Dietrich's last year. Excellent lard and it makes delicious pie crust! Sun Oct 29 22:34:09 -0800 2006 1979630 18705 emily 2 4332180 I ordered some from Dietrichs and was not impressed, before making pies I tried frying with it , the smell clung to my clothes and hair, I dont think this was leaf lard. I make pies with half butter and half lard. The lard I have been using comes from Canadian Super Markets and is very acceptable. In search of perfection however I wanted to try leaf lard and I may keep trying. Fri Jan 16 10:25:51 -0800 2009 1979630 257730 pountreacle 1 1981417 I get mine from Fiedler Family Farms at our local farmers market. They have a website and shop too. They were supposed to be butchering hogs recently and have a new batch of lard available. www.fiedlerfamilyfarms.com http://www.localharvest.org/farms/M13351 Sun Oct 29 22:48:49 -0800 2006 1583067 10285 Candy 1 1983996 Where ever you buy it, make sure it is not hydrogenated. After trying to order some from a source in Pennsylvania they admitted that they buy 55 gallon drums of hydrogenated lard from Hormel. Yuck. I finally found a source for unrendered pork fat at a Italian food store in Montreal. Mon Oct 30 22:30:36 -0800 2006 1583067 40407 ligature 1 2025348 Ligature: What was the source in Pennsylvania that uses hydrogenated lard from Hormel? Was it Dietrich's? Thu Nov 16 00:33:09 -0800 2006 1583067 53483 happy_macomb 2 2042616 Sorry, don't remember the name of the place but it was a mom and pop operation whose name had been mentioned somewhere else. The person answering the phone was completely clueless and had to keep going off to talk to someone else. Wed Nov 22 21:25:25 -0800 2006 2025348 40407 ligature 2 2042870 It was definately not Deitrich's. Please do not bring up their name. They have fantastic leaf lard. Wed Nov 22 23:18:24 -0800 2006 2025348 11259 Becca Porter 1 2025360 If you're in the DC area, the best place I've found for lard, suet, etc is the Mt Airy Meat Locker Co. in Mt Airy: http://pages.areaguides.com/wagnersmeats/ More specifically, it's the *only* place I've found for suet. It's a bit of a ridiculous drive for $1.50 worth of beef and pork by-products, but it's a fun place, friendly people, great prices, good info on the phone, etc. Thu Nov 16 00:38:39 -0800 2006 1583067 25310 Chuckles the Clone 1 2026005 Melissa Clark offered up a leaf lard source in her NY Times pie crust article: "leaf lard was available at the Flying Pigs Farm stand at the Union Square and Grand Army Plaza Greenmarkets on Saturday and by mail order." The full article: http://www.nytimes.com/2006/11/15/dining/15crus.html Thu Nov 16 05:37:52 -0800 2006 1583067 20895 jennsch 1 2028208 Prairie Pride Farm, Mankato MN Online, by phone or mail-order. From pigs raised by them w/o antibiotics or hormones. http://www.prairiepridefarm.com/products/index.php?catid=17 Leaf Lard non hydrogenated, rendered, 1 lbs 8 oz, $12.95; 3 1/2 lb. pkg. $38.33 Call (507) 245-3117 or Toll-Free at (866) 245-PORK Print and mail your order to: Prairie Pride Farm 59597 185th St., Mankato, MN 56001 Thu Nov 16 22:18:33 -0800 2006 1583067 53700 leewatkinsjr 2 2837629 Just curious what makes this 1.5 lb of lard worth $12.95 as compared to an average of $3. per lb? Anything different about it? Taste? Texture? Quality? Sun Aug 12 06:39:14 -0700 2007 2028208 118633 pastrychef512 3 4429097 It's already rendered. Wed Feb 18 11:57:17 -0800 2009 2837629 148844 allisen 1 2041626 I bought some (unrendered) leaf lard from High Hope Hogs at the Union Square Greenmarket this morning. It's the Wednesday before Thanksgiving, and I don't know if that's their usual day. Wed Nov 22 16:16:03 -0800 2006 1583067 54903 magcc 2 2317326 Did you use the leaf lard? I'm curious to know what you used it for. Pie crust? Thu Feb 22 07:04:48 -0800 2007 2041626 68853 gezelliggirl 3 2792169 I used it to make pie crusts for Thanksgiving 2006. I used a 75% butter 25% lard combo and they came out very good. Does anyone know the shelf life of this lard? I still have 3 pounds of it in my freezer from when I purchased it last fall. I wonder if it's still any good. Sat Jul 28 14:16:07 -0700 2007 2317326 35557 Kris 4 2794267 I called Dietrich's and was told that their leaf lard has a shelf life of at least a year if it's frozen. If stored in the fridge, it will keep at least 4-5 months. The young man I spoke to stated that it should not be kept at room temp on the counter or in a cupboard because it will go rancid quickly due to the lack of preservatives. Since I haven't used the lard since Thanksgiving, today I decided to pull some out of the freezer and fry chicken in it. I've never done that before, but I've heard that back in the day, frying chicken in lard was commonplace. So I melted the lard in my frying pan and went to work. It fried up golden and crispy. I didn't tell my husband what I was did, but upon eating it he said, "Kris, this chicken is absolutely delicious!" I then confessed my little experiment. I did notice the difference between this chicken and the chicken I usually fry in canola oil. The crust was golden and crispier, the flavor better and the meat itself wasn't greasy. When I told my mom that I fried chicken in lard today, she first exclaimed "Oh Kris" in horror. But then she confessed to me that as a child, her mother (my grandmother) used to fry her chicken (and everything else) in lard. And that was the best chicken she ever had. Lard really does have a bad rap nowadays. Just the mention of it to many people causes a negative reaction. My next experiment will be homemade biscuits. Sun Jul 29 15:29:49 -0700 2007 2792169 35557 Kris 1 4397972 Hi--I own an organic, humane-certified farm about an hour west of DC. We are USDA-certified and can ship anywhere in the US. We sell heritage pork leaf lard for $5.00 a pint, which is about one pound. The lard has been hand-rendered. The website for the Farm's butcher shop is being redone, but you can inquire as to availability and how to order at info@HomeFarmStore.com. The shop is located in Middleburg, Virginia. Questions? Please call Justin Severino (Master Butcher) on (540) 687-8882. Sun Feb 08 08:05:25 -0800 2009 1583067 264572 Farmer Sandy