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where to buy pork fat in LA?

shimpiphany Aug 2, 2007 02:57 PM

all i want to do is make rilletes...and i never thought it would be this hard to find pork fat. i'm reduced to asking butchers to shave it off of pork loins.

does anyone have any recs for finding fatback in los angeles?

i've tried:

ranch 99
innumerable latino carnicerias, although it may just be that my spanish is THAT bad


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  1. SilverlakeGirl RE: shimpiphany Aug 2, 2007 04:14 PM

    Is this leaf lard?

    Jonathan Gold has an article "Praise the Lard: Pig Heaven in Pacoima" in this week's issue:



    1 Reply
    1. re: SilverlakeGirl
      shimpiphany RE: SilverlakeGirl Aug 2, 2007 05:30 PM

      leaf lard is the fat around the kidney, and is rendered i believe...i'm looking for good ol' unrendered backfat. thanks tho...

    2. SauceSupreme RE: shimpiphany Aug 2, 2007 05:36 PM

      The 99 Ranch freezer section has the thin sheets of pork fat that can be used as a "wrapper" for homemade forcemeats and roulades.

      2 Replies
      1. re: SauceSupreme
        hrhboo RE: SauceSupreme Aug 2, 2007 05:43 PM

        Is that the same stuff that someone or other is always using on Iron Chef? I'm fascinated by it. I think it has a cool name too, like "fat wrap" or "fat blanket" or something.

        * edit - I looked it up and it's actually called "fat netting"

        1. re: hrhboo
          SilverlakeGirl RE: hrhboo Aug 2, 2007 05:48 PM

          If it's like netting it's "CAUL". That is available at most butcher shops.

      2. m
        maudies5 RE: shimpiphany Aug 2, 2007 05:46 PM

        Might try the European Sausage Kitchen on Olympic and Doheny

        1. kingkong5 RE: shimpiphany Aug 2, 2007 06:20 PM

          We use pork fat in certain recipes like making shrimp dumplings and such. Whenever I go to 99 Ranch and buy other meat items and need some pork fat, I just ask nicely and they give me some free from the back (apparently, they would otherwise just throw it away). Pure pork fat, yummy.

          1. p
            Paliman RE: shimpiphany Aug 2, 2007 08:33 PM

            Last winter Surfas had leaf lard. I bought enough for a year and rendered it which is very simple. Probably was about 20 minutes of work, and a few hours in the oven. Now it lives in the freezer. Next fall I will do the same.

            1. r
              revets2 RE: shimpiphany Aug 3, 2007 12:43 AM

              i buy fat back for cassoulet every winter. i buy it at the ARGENTINA MARKET on villa in pasadena. they have it to make chicharrones for the store. i ask them not to cut it and to give me the whole piece.

              i've also bought at NIMAN RANCH online - 5lb. for $18.95 not including shipping.

              1. s
                sgiord RE: shimpiphany Aug 3, 2007 01:29 PM

                Try a Mexican market. When I made sausage, I use to buy sheets of pork fat at Max Foods in Montebello.

                1. r
                  roasted138 RE: shimpiphany Aug 3, 2007 03:27 PM

                  I was just turned on to the Vallarta markets, the one on Victory in NoHo had beautiful tubs of fresh lard sitting on the counters by all the other wonderful prepared foods. I didn't buy any, I did take a closer look to oggle it and it looked amazingly fresh.

                  1. raytamsgv RE: shimpiphany Aug 3, 2007 05:13 PM

                    Kings Ranch Market in Monrovia had them the last time I was there.

                    1. emily RE: shimpiphany Aug 3, 2007 05:15 PM

                      I've seen tubs of rendered lard on top of the meat case at Gonzalez Northgate.

                      1 Reply
                      1. re: emily
                        revets2 RE: emily Aug 4, 2007 12:24 AM

                        rendered lard is not fat back. just re-read OP's comment that perhaps there was a communication barrier at the latino market. you'll know you have fat back when there is skin on one side.

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