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fresh (rendered) lard?

Does anyone know of a butcher that definitely sells fresh, non-hydrogenated lard in Philly?

Lots of places have the blocks of solid hydrogenated stuff, but I'm looking for plan rendered lard that's semi-liquid at room temperature (and better for you).

I tried a bunch of the butchers in the Italian Market today and no one had it, but some of the main sellers are closed on Mondays....

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  1. I've gotten it from stalls at Headhouse Farmer's Market before... I forget who it was, and they had to bring it the subsequent week as they didn't bring it with them usually.

    1. Check with the Fair Food Farmstand - they usually have frozen lard (and leaf lard)

      11 Replies
      1. re: Bigley9

        Bigley you are always full of intriguing information. What pray tell is leaf lard?

        1. re: cwdonald

          Here ya go......

          http://localfoods.about.com/od/porkre...

          1. re: janmcbaker

            Thanks Jan.

            1. re: janmcbaker

              Thanks for stepping up Jan!

          2. re: Bigley9

            Alright Bigley, I may check that out, thanks. My hope is that Sonny D'Angelo sells some as well, so I can pick it up before the weekend.

            1. re: GDSwamp

              Didn't think about Sonny - he'll probably be a good source, even if you have to call ahead.

              1. re: Bigley9

                They've got it! Closed today but tomorrow I'll be good to go. thank God for Sonny (and more proof that the people who don't buy there just because he's a little moody are missing out).

                Butchers up and down the Italian Market told me no one asks for the stuff, which is a shame because rendered (non-hydrogenated) leaf lard is amazing for baking and frying, and is on the healthy end of the cooking-oil spectrum (not true of the solid, hydrogenated lard you can get in the supermarket):

                http://www.foodandwine.com/articles/l...

                You can get it in butcher shops and pork stores in NYC but I guess demand in Philly is still dragging behind the food science. Although it's also possible that supply is dragging behind demand. The butcher at Cappuccio's told me, with perfect pretzel-logic,

                "We don't stock fresh lard - nobody wants it. That's why we have the blocks of solid stuff. And now everybody wants fresh lard!"

                1. re: GDSwamp

                  Was the lard you purchased from D'Angelo's leaf lard?

                  I wish someone would carry fat back and caul fat around here.

                  1. re: Boognish

                    I think I have gotten caul fat from Sonny D'A in the past

                    1. re: Boognish

                      Haven't got it yet. But I'd imagine he's likely to have any of the above.

                      1. re: GDSwamp

                        I know he doesn't carry caul fat (or at least didn't when I asked a few years ago). I'll definitely ask about the fatback. Maybe the Fair Food Farmstand can help out.

            2. Most any Mexican grocery should have it. I get it at the butcher/grocery at the corner of 9th and Ellsworth.

              1. I've gotten it at one of the butchers (sorry, forget which one) at the Strafford farmers market on Lancaster Avenue. Also from the occasional pork guy at the Phoenixville Farmers Market. Not Countrytime, the other guy that also sells honey & non-organic produce. Aha: Hoagland Farms.

                http://www.phoenixvillefarmersmarket....

                Oh, and yeah -- as others have mentioned about other sources, neither of these two consistently have lard. But they're happy to take requests and I've never had to wait long for it.

                1. Um, I will just mention that my mom raises pastured hogs and I have a freezer literally overflowing with just-butchered pork fat (back fat and leaf) at the moment over in South Jersey. I just render my own lard constantly from it but have so much fat from our pigs, I'd be happy to talk to anyone who wants to render their own. It's super simple and I have a crazy supply right now of the good stuff.