Pork butter and lard
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.
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.
re: Ruth Lafler
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.
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.
1 Ferry Building # 21, San Francisco, CA