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Today I have called HEB on Brodie, the south Central Market, the central Whole Foods, and the south Fiesta. None of them sell non-hydrogenated lard. Our only nibble was La Michoacana on E. 7th, who said they render their own lard, and it was $1.89 for either 1 or 2 lbs. Hubby's on the way to go see.

Johnny G.'s Meats said they don't have lard, but they sell pork trimmings (about half fat, half meat) for $1.29/lb. We may get some and render our own (with a crackling bonus!).

Anyone know of other sources of real, "healthy" (non-hydrogenated) lard in Austin?

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  1. No, but thanks for the tip on La Michoacana.

    Two years ago, the folks at Whole Foods agreed to set aside some pork fat trimmings for me, and they charged me next to nothing. You do have to give them some notice, though.

    2 Replies
    1. re: angusb

      That's good to know! Was it all fat or a mix that they saved for you?

      1. re: addlepated

        It was mostly fat, with a few pieces of meat, etc. I'd say 90% fat.

    2. I've bought freshly rendered lard at Fiesta on I-35 several times. It's in tubs, back by the meat counter. I bought some as recently as September to make tamales.

      6 Replies
      1. re: Greg Spence

        Hmm - there might have been a language barrier when I called. I'll run in there after school and see if they still have some. Tamale making season is imminent!

        1. re: addlepated

          I was in that Fiesta on I-35 recently, and I definitely saw lard for sale.

          1. re: EricDC

            Oh yeah, they have it there, I always gag a little when I pass those containers. Also, look for the word 'manteca' :)

        2. re: Greg Spence

          Careful with that lard. There are several stores that make real carnitas, but they cook it in standard lard - ie; Armour, etc, and that is hydrogenated. The extra pork fat added will make it 'better', but so far in Texas, the only way I have found to reliably get good lard is to make it myself.



          1. re: theabroma

            Have you sampled the lard at all of the Mexican markets in Austin that are being discussed, theabroma? If so, was it recently? Or are you just offering a generalized caution?

            At any rate, I'm sure you'd agree that a person, in Texas, who did not care for what's sold at these markets could still get "good lard" from the mail-order sources mentioned here, and on the General Topics board.


            1. re: MPH

              Why mail order lard when you can render your own from free-range hogs?

        3. Just a followup - the lard at La Michoacana appears non-hydrogenated and was $1.89 for 2 lbs. It's frozen and sold in tubs. We'll give Fiesta a look-see next time we're in the neighborhood... it's time for me to restock my Lizano salsa anyway. Has anyone seen fresh lard at the south Fiesta location?

          1. I believe Peach Creek Farms sells lard as well at the Farmers Market. I'll see if I can swing by the Triangle Farmer's market today to verify. I am guessing they don't sell it in the quantities that you can get at Fiesta though.

            2 Replies
            1. re: Homero

              Peach Creek Farms does in fact sell lard at the Farmer's Market, by the pound in various sizes. I bought some from them yesterday.

              1. re: thesuburbancountry

                Just to add to this Peach Creek Farms's lard is leaf lard from Berkshire hogs that the lady renders herself at home.

            2. I've bought "fresh" lard at La Hacienda market on 183 around Peyton/Gin...it was $1.89 for about 2 lbs as well. It's a small, clean little market that I like to go to for things like dried chili peppers, El Milagro corn tortillas, or anything too ethnic for my regular supermarket.

              2 Replies
              1. re: nacho

                I'll second nacho's recommendation of the fresh lard from La Hacienda Meat Market. I shop at the one on East Riverside, but I imagine at both locations, you'll find the plastic containers of lard sitting on the meat counter in the back. They render lard on a regular basis, so you don't have to worry that the product is old.

                If you want non-hydrogenated organic and/or leaf lard, you'll probably need to order it online. I used to procure leaf lard at Flying Pigs Farm when I lived in NYC. (With leaf lard, you have to render the fat yourself, which will make you really popular with the neighbors.) Flying Pigs Farm and other mail-order purveyors are discussed in this thread from General Chowhounding Topics:


                1. re: MPH

                  Actually, we rendered our 10 lbs of pork trimmings from Johnny G.'s tonight and were pleased with what we got. They told us on the phone that the trimmings were 50/50 fat/meat, but I'd say it was more like 80% fat. I don't want to venture too far into Home Cooking territory, but we got about 4 quarts of lard and a tray full of yummy cracklins. We'll do a tamale taste test with the lard we rendered and the La Michoacana lard, and maybe snag some of La Hacienda's, too.

                  I don't know what you're talking about with the smell... the house smells like, well, hog heaven. :D

              2. I buy my lard at La Michoacana on Payton Gin. It's of good quality and the store is very clean. I've bought from La Hacienda too and thought the same about this store, but La Michoacana is closer to me. I use it to fry chicken and pie crust.

                1. Most mexican markets sell it. If you want to do it yourself, Hong Kong Market has huge bags of pork fat for $.69/lb last I bought some. Just ask for it - it's in the fridge in back.

                  1. I suppose this is a little late to reply for whatever purposes you might have in mind, but when I need exceptional lard I head over to the 38th St. Central Market for my one and only purchase of the year...rendered Duck Fat!

                    It is found on ice in the butcher's section, and I believe that someone there would know if it is hydrogenated. The brand name is Grimaud Farms Rendered Duck Fat (Stockton, CA).

                    Being a product within such an elite and upscale grocery like Central Market it is, of course, horribly expensive. However, in my opinion you cannot make a good roux without it, and for that I will tolerate just about any overly negative vibes that Central Market usually transmits.

                    Obviously I have issues with Central Market, and I know that if I shop there I am part of the problem, but I really do believe that Grimaud Duck Fat makes all the difference for what I use it.

                    Second choice would be a tub of Fiesta manteca, usually located between the Blue Ribbon bacon and the "chitterlings". Is it just me or is there an almost smoky aroma when using it to saute vegetables?

                    I'll be sure to hit La Michoacana, however, to look for what they have to offer. I am so glad to hear about worthy grocers on the east side. By the way, one might want to check out Longhorn Meats on MLK, west of Airport...

                    Best of luck!


                    1. don't know how much you need, but Dai Due cooks up some really delicious non-hydrogenated pork lard for sale at the farmers market (downtown or sunset valley). i use it in my biscuits and tortillas. it smells amazing when it's melting.