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Jan 28, 2007 06:39 PM

Freshly rendered lard?

My ongoing search for Mexican ingredients hits another roadblock: I stopped by Tacubaya tonight to pick up some lard to make refritos, and was told that they no longer sell lard, nor do they use it in their cooking. I tried Mi Tierra, and they said that they don't sell freshly rendered lard, and don't know of anywhere that does.

Anyone have a source for good lard in the East Bay? Does La Boriquena sell it? Maybe I just need to make my own.

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  1. I don't think La Boriquena sells lard. There's a bunch of places in Richmond if you want to go that far I'll post names. I'm surprised tho that Mi Tierra doesn't sell it. Someone probably will post on a place nearer to you maybe on International Ave that may have it.

    1. There are places on in Fruitvale that sell lard, but I'm not absolutely sure which markets I've seen it at. I think the two best places to try are the International grocery in the 3900 block of International and the All Green Produce market (4095 Foothill, at the corner of Foothill and 41st). It's usually in tubs on the meat counter. All Green also has really yummy housemade crema.

      2 Replies
      1. re: Ruth Lafler

        Thanks for the tip -- International Grocery has tubs of pale caramel-colored lard (from the chicharrones vats, I assume) at $1.25/pint. Works for me. Made some absolutely killer refritos tonight with leftover pinto beans. Thanks again!

        1. re: OakTownHound

          Excellent! I don't think you could make it for $1.25/pint.

      2. Las Palmas Mexi-catessan in the city has it and a tub lasts forever so you can stock up.

        1. Make your own ,just simmer pork fat slowly for a long time and it keeps forever. Commercial lard has lots of chemicals,and sometimes additional transfats...

          2 Replies
          1. re: coralv

            The fresh lard you buy from a carneceria doesn't, though. It's a lot easier and cheaper to buy it, if you know where to get it.

            1. re: Ruth Lafler

              Definitely easier, but it's probably cheaper to render your own. Unless you buy Niman or Berkshire fat.