So I have a recipe that asks for leaf lard. I'm definitely not new to semi-gourmet cooking but I've never cooked with lard and don't know the difference between regular lard and leaf lard. And even if I knew what the difference was, I don't know where to find it. Dallas is a big city, I can't imagine that I can't find it but I'm not interested in taking a tour of the city/area to find it. Anyone know where I can find it and can tell me what the difference is?
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Substitutes: lard leaves = barding strips = lardons = leaf lard Substitutes: sliced fatback
Rendered creamy white leaf lard, comes from the leaf fat from around the internal organs of our healthy hogs, raised right here on our farm, naturally. Leaf lard is a healthy saturated fat, NON-hydrogenated, and READY FOR USE! NO additives, minimally processed. Neutral flavor. Perfect for Pie crusts, baking, and frying at 375 degrees! Keeps about 12 months in freezer or refrigerator. Discover healthy fat again! NO BHT, BHA OR WATER. NON hydrogenated and ready to use.
They have lard at Kuby's in the freezer case. It does have the preservative BHT, which some say gives an "off" taste. I too have looked for "leaf lard" to no avail in this area.