571678 Wed Nov 12 11:19:01 -0800 2008 15 1 San Francisco Bay Area 0 4167810 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. Wed Nov 12 11:19:01 -0800 2008 24588 Debra Stuart 1 4167994 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. Wed Nov 12 12:19:03 -0800 2008 4167810 17221 SteveG 1 4168078 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? Wed Nov 12 12:41:07 -0800 2008 4167810 10159 Ruth Lafler 2 4426944 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. Tue Feb 17 18:17:47 -0800 2009 4168078 53530 Zeldog 3 4428386 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/lauriston/ Wed Feb 18 09:00:35 -0800 2009 4426944 11369 Robert Lauriston 1 4424677 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/lauriston/ Tue Feb 17 08:49:47 -0800 2009 4167810 11369 Robert Lauriston 2 4425496 I can vouch for this pork butter as well. Its amazing. I love it for fried eggs and roasting potatoes. Tue Feb 17 11:58:11 -0800 2009 4424677 245988 Adamsimpson 3 4426204 Sounds like seasoned pork gribenes. Tue Feb 17 14:49:27 -0800 2009 4425496 105235 wolfe 4 4824648 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. Thu Jul 02 10:19:57 -0700 2009 4426204 11369 Robert Lauriston 5 4824754 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 Thu Jul 02 10:48:34 -0700 2009 4824648 105235 wolfe 6 4827219 Not much, anyway, given the texture. Try it yourself and see what you think. Fri Jul 03 08:44:51 -0700 2009 4824754 11369 Robert Lauriston 7 4827642 Sorry, severe treif. Fri Jul 03 12:17:56 -0700 2009 4827219 105235 wolfe 1 4426649 Is the pork butter like lardo? Tue Feb 17 16:57:34 -0800 2009 4167810 67706 WCchopper 2 4426816 Never heard of pork butter, but I found this. http://blogs.sfweekly.com/foodie/2009/02/boccalone_ps_pork_butter.php It ain't lardo and it ain't butter, but it sounds like it might be tasty. Tue Feb 17 17:39:42 -0800 2009 4426649 53530 Zeldog 2 4426961 Nothing like it. Its heavily seasoned pork parts, not just fat. Skin, meat, organs, fat, etc. all compose this amazing stuff. Tue Feb 17 18:25:57 -0800 2009 4426649 245988 Adamsimpson 3 4428392 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. Wed Feb 18 09:03:36 -0800 2009 4426961 11369 Robert Lauriston