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Where to buy lard?

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?

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  1. We get ours from Lionette's, but always call first before you go down: they only get a couple quarts' worth a week.

    1. you can also buy goya brand lard at most latin markets

      1. 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.

        2 Replies
        1. re: celeriac

          and frying french fries. Horse leaf lard rocks my world.

          1. re: celeriac

            goya is defintely hydrogenated (and in my experience, not so tasty)

          2. 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.

            1. 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.

              1. 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.

                2 Replies
                1. re: makonna

                  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.

                  1. re: Karl S

                    Sorry. Didn't know the difference as I've never used it. Good to know.

                2. I've bought leaf lard (the kind you render yourself) from Stillman's at the Union Sq. farmers market.

                  1. 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!

                    2 Replies
                    1. re: cambridgesidefoodnerd

                      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.

                      1. re: cambridgesidefoodnerd

                        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

                      2. Thank you for the leads!

                        1. Pete and Jen's Barnyard Birds in Concord near Verrill Farms usually has beautiful lard which they have rendered themselves. Check out their website.

                          4 Replies
                          1. re: whops

                            I can't find the website. Any clues as to where it might be?

                              1. re: Karl S

                                Thank you - it didn't show up for me! No Google skills. :-/

                            1. re: whops

                              Second the recommendation for Pete and Jen's. Tried my first pie crust with lard this weekend, and theirs worked wonderfully.

                            2. 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.

                              2 Replies
                              1. re: mirage

                                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."

                                1. re: chevrelove

                                  hahahaha - mistyping/misthinking! Thank you!!!!

                              2. 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?

                                5 Replies
                                1. re: skippy66

                                  I've not rendered my own, but the leaf lard I get from Formaggio is pure white.

                                  GG
                                  www.semisweetonline.com

                                  1. re: skippy66

                                    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.

                                    1. re: skippy66

                                      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.

                                      1. re: celeriac

                                        Just what I was thinking…it sure does smell porky!

                                        1. re: skippy66

                                          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!