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Pork butter and lard

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Debra Stuart Nov 12, 2008 10:19 AM

I was at the Ferry Building yesterday and noticed that Boccalone had tubs of lard for $10 and something called pork butter for $5, also in a tub. Apparently it's a by-product of lard-making that's been blended with rosemary and garlic.

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    SteveG RE: Debra Stuart Nov 12, 2008 11:19 AM

    What's the $ / lb work out to for that tub of lard? It seems pricey, but then again good butter's getting up there lately too.

    1. Ruth Lafler RE: Debra Stuart Nov 12, 2008 11:41 AM

      Do you suppose their lard is better than the fresh lard you can get at almost any Mexican meat counter for a couple of bucks?

      2 Replies
      1. re: Ruth Lafler
        Zeldog RE: Ruth Lafler Feb 17, 2009 05:17 PM

        I guess it depends on the quality of the pig and which cuts each place uses. One could do a lard tasting (I'll pass, thanks), but short of that, I'd go with a Mexican place as long as it truly is fresh lard and not the mass produced, hydrogenated stuff. And for price comparison, if they sell it in a 16 oz tub, that's 16 ounces by volume, not by weight, so the Boccalone price would be a bit over $6/pound.

        Regarding "pork butter" it's a stupid name, but a great idea. If you have some pork fat you can make good cracklins and not so good lard or good lard and not so good cracklins. Next time I make lard I'll give pork butter a try.

        1. re: Zeldog
          Robert Lauriston RE: Zeldog Feb 18, 2009 08:00 AM

          The pork butter is one pound by weight. I don't know if the same is true of the lard but I imagine it is.

          http://blogs.sfweekly.com/foodie/laur...

      2. Robert Lauriston RE: Debra Stuart Feb 17, 2009 07:49 AM

        The pork butter is great stuff. It's the solid bits left over after the lard is strained off, puréed with olive oil, rosemary, and garlic. Tastes like rillettes, only smooth and creamy. The tub holds a pound, so $5 a pound.

        http://blogs.sfweekly.com/foodie/laur...

        -----
        Boccalone Salumeria
        1 Ferry Building # 21, San Francisco, CA

        6 Replies
        1. re: Robert Lauriston
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          Adamsimpson RE: Robert Lauriston Feb 17, 2009 10:58 AM

          I can vouch for this pork butter as well. Its amazing. I love it for fried eggs and roasting potatoes.

          1. re: Adamsimpson
            wolfe RE: Adamsimpson Feb 17, 2009 01:49 PM

            Sounds like seasoned pork gribenes.

            1. re: wolfe
              Robert Lauriston RE: wolfe Jul 2, 2009 10:19 AM

              Gribenes are chicken or goose cracklings. The pork equivalent is pork rinds aka chicharrón. I don't believe there's any skin in the pork butter.

              1. re: Robert Lauriston
                wolfe RE: Robert Lauriston Jul 2, 2009 10:48 AM

                Have you changed your mind since February?
                "I don't believe there are any organs in the pork butter. It should just be the solid remains of the fat and whatever bits of skin, meat, and connective tissue came with it."
                Robert Lauriston Feb 18, 2009 09:03AM

                1. re: wolfe
                  Robert Lauriston RE: wolfe Jul 3, 2009 08:44 AM

                  Not much, anyway, given the texture. Try it yourself and see what you think.

                  1. re: Robert Lauriston
                    wolfe RE: Robert Lauriston Jul 3, 2009 12:17 PM

                    Sorry, severe treif.

        2. WCchopper RE: Debra Stuart Feb 17, 2009 03:57 PM

          Is the pork butter like lardo?

          3 Replies
          1. re: WCchopper
            Zeldog RE: WCchopper Feb 17, 2009 04:39 PM

            Never heard of pork butter, but I found this.

            http://blogs.sfweekly.com/foodie/2009...

            It ain't lardo and it ain't butter, but it sounds like it might be tasty.

            1. re: WCchopper
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              Adamsimpson RE: WCchopper Feb 17, 2009 05:25 PM

              Nothing like it. Its heavily seasoned pork parts, not just fat. Skin, meat, organs, fat, etc. all compose this amazing stuff.

              1. re: Adamsimpson
                Robert Lauriston RE: Adamsimpson Feb 18, 2009 08:03 AM

                I don't believe there are any organs in the pork butter. It should just be the solid remains of the fat and whatever bits of skin, meat, and connective tissue came with it.

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