HOME > Chowhound > Greater Seattle >

Discussion

Western Washington pig farms/co-ops for leaf lard?

Hi all,

Was hoping someone might know of a pig farm or co-op in the greater Seattle area that is able to supply heritage pigs or the very least leaf lard (what I was initially searching for). I have no issues with rendering and jarring the lard myself.

If a co-op is available that purchases beef and chicken too, that would be great. I'm trying to find an alternative to the meat aisle at Safeway. (and there's no way I'll find any leaf lard there either - unfortunately.)

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I would get in touch with The Swinery in West Seattle, Bigsuff; they purchase their considerable swine product array, as well as other sustainable meats, etc. directly, and can either get what you need if they don't cary it, or put you in touch with a provider.

    I buy lard from them when I make rillettes, and it an excellent, sustainable quality product, although not cheap!

    1. Heath Putnam used to sell at the University Farmers Market. Haven't seen them lately. They sell leaf lard.
      http://woolypigs.com/

      1. Hi,

        I do not know how far you want ot roam, but they usually have it here:

        Samish Bay Cheese
        Open most days until 3 pm. Call to verify.
        Organic cheese, beef and pork.
        15115 Bow Hill Road, Bow - (360) 766-6707
        www.samishbaycheese.com

        Burk

          1. The thread Randy mentioned is good. Basically your three higher-end local-centric butchers---Rainshadow, the Swinery, and Bill the Butcher---carry it with varying degrees of regularity. I've had the least luck finding unrendered pig fat at BtB, but haven't tried in some time. Wooly Pig carries Mangalitsa lard at the U-District farmers' market, or at least used to (haven't checked in about a year).

            1. The Swinery virtually always has pre-rendered lard from Carlton Farms pigs in their fridge case. I buy essentially all my meat there and am there at least weekly, never have I not seen it in the case. I think they move quite a bit of it.

              1. Wooly Pigs is no longer selling at farmer's markets - they are exclusively through chefshop.com now. I believe they have leaf lard in the chefshop retail store (if not, they can get it). I have purchased it at the U-Village Farmers Market on a number of occasions from Samish Bay Cheese and Skagit Farms, so it should be pretty easy to find at any markets they are set up at.

                1. bigsuff, you never mentioned what you want leaf lard for. If you are making pie crust, the Mangalitsa pigs raised by Wooly Pigs may not be the best choice for lard. It tends to be softer than other leaf lards. This makes it more difficult to make flaky crusts.

                  4 Replies
                  1. re: RandyB

                    Thanks for everyone's advice and suggestions. I was able to pick up a pint of leaf lard from The Swinery last weekend and found some Wooly Pigs leaf lard at Chef Shop.

                    My primary reason was for pie crusts and was thinking that I'd keep it frozen when I try adding it to the dry pie ingredients. However since picking it up my copy of Mastering the Art of French Cooking arrived and thankfully there are recipes that call for lard, so if it's not ideal for my pastries I can always use it elsewhere.

                    RandyB, what have you found works best for pie crusts? I used to have a friend that swore by Crisco but I heard great things about leaf lard.

                    1. re: bigsuff

                      Half leaf lard, half butter. Taught me by my former British mother in law, then by Kate McDermott http://artofthepie.com/artofthepie/We...

                      Mangalitsa will taste fine. It's just harder to keep it firm while you're working it.

                      1. re: bigsuff

                        There was an article in the NY Times a few years ago, where they experimented with various fats and proportions for the perfect pie crust. I think the author wound up liking duck fat the best, but for more conventional tastes she recommended a mix of around 2/3 butter (the high-fat, low-water European kind) and 1/3 leaf lard. That's what I've been using and I've been pretty happy with it. I get my leaf lard at The Swinery and I freeze it in one-batch-of-piecrust portions in individual Dixie cups, and toss it right from the freezer into the mixing bowl.