654489 Wed Sep 23 13:36:59 -0700 2009 29 12 Boston Area 0 5053024 Preferably leaf lard. I had, at one point, bought the leaf fat from Blood Farms and my husband rendered it for me. We are now out, and I would prefer to buy it already rendered! Any suggestions as to where I might find it? Wed Sep 23 13:36:59 -0700 2009 10231 mirage 1 5053047 We get ours from Lionette's, but always call first before you go down: they only get a couple quarts' worth a week. Wed Sep 23 13:42:28 -0700 2009 5053024 17548 BarmyFotheringayPhipps 1 5053049 you can also buy goya brand lard at most latin markets Wed Sep 23 13:42:51 -0700 2009 5053024 47608 galangatron 1 5053055 I don't know that I've ever noticed lard there, but Savenors does make and sell other rendered animal fats (notably duck fat and schmaltz, or chicken fat) so I wouldn't be surprised if they do have it sometimes. Definitely call and check first though. re: galagtron's post, I don't know about Goya's in particular but many store brands of lard are actually partially or fully hydrogenated, making it much much worse for you than real, natural lard. Also, the OP is talking leaf lard, a very particular variety prized for baking. Wed Sep 23 13:46:30 -0700 2009 5053024 21490 celeriac 2 5053767 and frying french fries. Horse leaf lard rocks my world. Wed Sep 23 18:20:24 -0700 2009 5053055 25941 enhF94 2 5064790 goya is defintely hydrogenated (and in my experience, not so tasty) Mon Sep 28 13:44:00 -0700 2009 5053055 104728 qianning 1 5053377 I've bought from both Savenor and Lionette in the past. As others have said, call before. I've tried to render myself from pork fat and not nearly as good as those I bought. Freezes well, as far as I can tell. Wed Sep 23 15:41:49 -0700 2009 5053024 250045 Madrid 1 5053419 Call Blood Farm in Groton and ask if they have leaf lard and if not, when they might have it. There was also a meat-guy at the Bedford Farmer's Market who would take orders and bring it week to week. Wed Sep 23 15:55:17 -0700 2009 5053024 15131 three of us 1 5053519 I've seen bricks of it at the Arlington Stop & Shop. I have also seen it at the Fresh Pond Whole Foods. I have never purchased or used it, so I don't know the differences. Wed Sep 23 16:36:06 -0700 2009 5053024 49650 makonna 2 5053628 The hydrogenated bricks are not good lard. I render my own from pork fat I get from the supermarket: that way, I minimize cost, control the quality, and I get the tasty bits. All it takes is a few minutes of chopping, and a couple of hours of simmering to render, then straining, mixing strained fat with some water (to capture impurities along the miniscus between the water and the chilled fat) and refrigerating and then cutting off the clean part of the solid chilled fat from the rest. Wed Sep 23 17:24:12 -0700 2009 5053519 13819 Karl S 3 5056438 Sorry. Didn't know the difference as I've never used it. Good to know. Thu Sep 24 17:15:11 -0700 2009 5053628 49650 makonna 1 5053676 I've bought leaf lard (the kind you render yourself) from Stillman's at the Union Sq. farmers market. Wed Sep 23 17:43:51 -0700 2009 5053024 51986 djd 1 5053686 Formaggio on Huron Ave in Cambridge has lard, you have to ask for it, and she seemed to suggest that they might not always have it. I was looking all over for it and struck out at both Savenor's locations. My empanadas are in the oven right now, so I don't know how it tastes just yet, but they smell good! Wed Sep 23 17:48:16 -0700 2009 5053024 197586 cambridgesidefoodnerd 2 5053724 We'll all be over in about 1/2 an hour. Nothing like home made empanadas. Lard is GOOD have also made them with an olive oil based crust. Wed Sep 23 18:03:32 -0700 2009 5053686 10169 StriperGuy 2 5093329 I also get mine at the Formaggio's on Huron - call ahead - I've gotten lucky every time - and I always have some of their lard on hand in the freezer for pie crusts, etc. Keeps great. GG http://www.semisweetonline.com Sat Oct 10 09:15:00 -0700 2009 5053686 11404 gansu girl 1 5053961 Thank you for the leads! Wed Sep 23 19:40:55 -0700 2009 5053024 10231 mirage 1 5058592 Pete and Jen's Barnyard Birds in Concord near Verrill Farms usually has beautiful lard which they have rendered themselves. Check out their website. Fri Sep 25 13:42:16 -0700 2009 5053024 162166 whops 2 5059576 I can't find the website. Any clues as to where it might be? Sat Sep 26 05:05:37 -0700 2009 5058592 10231 mirage 3 5059678 This was the first thing that showed up in Google.... http://peteandjensbackyardbirds.com/default.aspx Sat Sep 26 06:57:37 -0700 2009 5059576 13819 Karl S 4 5063385 Thank you - it didn't show up for me! No Google skills. :-/ Mon Sep 28 06:11:03 -0700 2009 5059678 10231 mirage 2 5064553 Second the recommendation for Pete and Jen's. Tried my first pie crust with lard this weekend, and theirs worked wonderfully. Mon Sep 28 12:32:19 -0700 2009 5058592 218451 chevrelove 1 5066168 Husband picked up some lard (not labeled "leaf" and there was nobody there to ask) at Pete and Jen's Birdyard Farms. It was $6 a pint and looks beautiful. Thank you all for leading us to a new, interesting place. Tue Sep 29 05:26:27 -0700 2009 5053024 10231 mirage 2 5066604 That's great, hope you enjoy it! By the way, just to clear up any confusion since it's referenced a few different ways on this board - it's "Pete and Jen's Backyard Birds." Tue Sep 29 08:40:15 -0700 2009 5066168 218451 chevrelove 3 5067298 hahahaha - mistyping/misthinking! Thank you!!!! Tue Sep 29 11:54:07 -0700 2009 5066604 10231 mirage 1 5093388 I bought some last Sunday at the farmer's market in Acton. It came from Stillman's Farm (http://www.stillmansfarm.com/) in Lunenberg/New Braintree. I just finished rendering it. This is the first time I ever did this and it was pretty easy. The finished rendered lard is a light golden color. Did I take it too far? Should I have stopped sooner? Sat Oct 10 09:41:55 -0700 2009 5053024 250819 skippy66 2 5098443 I've not rendered my own, but the leaf lard I get from Formaggio is pure white. GG www.semisweetonline.com Mon Oct 12 19:02:00 -0700 2009 5093388 11404 gansu girl 2 5121398 I think that's the result I got when I rendered Stillman's lard. It must've gotten paler when it solidified. The key for me was waiting until the bits were really, really crackly. Took over four hours to render maybe a pound. Worth it, though. Wed Oct 21 19:01:56 -0700 2009 5093388 51986 djd 2 5122339 skippy, you may have gone a bit too far, my understanding is that ideally it should be pure white. Basically, it may mean that your lard will have a richer, roastier flavor (as opposed to a more neutral flavor). Try it and decide what you think. If you find the flavor is too strong for pie crusts, etc, use it in applications where that savoryness will be welcome--like savory biscuits, rich refried beans, etc. Thu Oct 22 07:14:35 -0700 2009 5093388 21490 celeriac 3 5123352 Just what I was thinking…it sure does smell porky! Thu Oct 22 13:34:10 -0700 2009 5122339 250819 skippy66 4 5135083 Oh man, yes, did it ever. The Sherman Market dude (a.k.a. my boyfriend) says they're getting lard in Thursday. We just went apple-picking, so it's rendering time again! Tue Oct 27 12:21:09 -0700 2009 5123352 51986 djd