Rendered Leaf Lard
Looking for rendered leaf lard as opposed to rendered pork fat from any part of the hog's body.
I know it is available by mail order, but would much prefer to buy in in town.
Leaf lard is the real deal but, as the NY Times piece points out, very difficult to find. I just talked to the Maloney Meat Company, and they can get it from Farmer John's. However, it may require them to buy a much larger amount than the couple of pounds I need for home use. (They're checking on the minimum purchase right now.) If enough people contact them, we may be able to get it, so please call right away if you're interested:
Maloney Meat Company
3255 Firestone Boulevard
South Gate, California 90280
Maloney's assured me yesterday that it's not the stuff that Farmer John's usually sells at the supermarket. FJ is one of the largest pork producers and has plenty of leaf lard, but they only ship it on request, because of the lack of interest in the product. The older gentleman I spoke to at Maloney's seemed to be very familiar with leaf lard and its uses. I hope people who want it are calling!
I'll definitely give them a call. This sounds great--I'm sure the leaf lard would make some incredible biscuits, too! If they end up making you buy a large amount, perhaps we could split something...
Apparently, it's easier to find an honest politician than pure leaf lard.
John Maloney, the president of Maloney Meat, has been very helpful but, unfortunately, reports that Farmer John no longer carries leaf lard, which spoils quickly. He gave me a contact over there for further information, so I called, but the only recommendation was to try some of the small pig farmers in the Chino area.
Mr. Maloney recommended another local meat company to try, and I also called Alexander's Prime Meats in San Gabriel (which has caul fat but not leaf lard) and Marconda's Meat at the LA Farmers Market. Nothing, anywhere.
Finally, I checked with Surfas, which doesn't have it, of course, but their food buyer is looking into availability.
I notice that the NY Times piece ranks second on the paper's list of popular articles today. Anyone know a Chino pig farmer?