Searching for Leaf Lard in East Bay
I am trying to find leaf lard for holiday pie crusts. I have inquired at Ver Brugge, Lunardi's, Berkeley Bowl (and Whole Foods/Andronico's since I was in those stores). The boyfriend found some lard at a Mexican supermarket, but it is slightly yellow and has a bit of a pork odor. I am concerned about using that for an apple pie. I would prefer to avoid SF. I am in San Leandro and San Ramon for the most part and will travel East Bay for leaf lard.
On a related note, Lunardi's has decent suet (Christmas pudding) in case anyone is wondering.
phlosar
Nov 23, 2009 04:18PM
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If you strike out in the East Bay, Prather Ranch in the Ferry Building has leaf lard. I got some on Saturday. It is white (not yellow at all) and has a very faint odor.
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I'd try a place like the Pasta Shop. Fatted Calf has leaf lard -- you could probably call them and request that they save some for you to be picked up at the farmers market.
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I was at Fatted Calf a month ago and they told me you can call the store and order Leaf lard and they will bring it to the farmer's market for you.
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Some past sightings:
http://chowhound.chow.com/topics/344039
http://chowhound.chow.com/topics/324012
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Boccalone in the Ferry Building also has it. Fatted Calf does have leaf lard, but not all the time, and they won't be at another farmer's market until the first weekend of December.
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As previously mentioned, Prather Ranch distributes rendered leaf lard in 1lb tubs from Range Brothers and is $10.00. It is available at both the Oakland Grand Lake farmers market and the one in Danville but both are Saturday markets so if you need it for this week you'd have to go to Prather in the Ferry bldg. If that's not an option and you only need a small amount until you can get to a farmer's market...you could get a small quantity of pork fat trimmings from a local butcher and render you own lard. It won't have the same quality that leaf lard has but it will be lard. The browning comes from bits of meat left on and too high a heat when rendering. It needs to be trimmed and cut up in small pieces and heated very slowly over low heat with a little water until it renders and can be strained. Hope this helps.
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The Mexican markets often have two types of fresh lard. One will be white and suitable for baking, the other is browner and meaty tasting from the cooking of carnitas and is used for savory dishes. But they're not leaf lard.
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