Leaf Lard and Fatback

Lard/fat has such an awful reputation... or does it?

While it may be easier to cook the regular cuts of pork (chops, roasts, sausage, etc.), we have asked to have  nothing go to waste- including the leaf lard and the fatback.  A few people have purchased some of these packages, but most don't know what to do with them or are afraid of them!

Leaf lard is the highest grade lard and is prized for baking.  It is soft fat found around the kidneys and loin of the pigs.  It is pretty neutral, lacking a pork flavor.  When rendered, it is used for making flaky pie crusts and biscuits or in recipes calling for shortening.

Fatback, the next highest grade of lard, is a hard fat from the back of the pigs.  It may come with or without skin (ours has skin on).  It is often rendered for use with more savory dishes as it will add its own unique flavor, adding to the richness of a dish.  It can be especially delicious when used to saute veggies.

Caul fat is the lowest grade of lard as far as rendering goes.  Found around the digestive organs, it is often used instead to wrap lean cuts of meat for roasting (to prevent them from drying out).

Lard fell out of favor when people became worried over health concerns, but is making a comeback.  Despite its terrible reputation, lard has less saturated fat and cholesterol than butter (along with more unsaturated fat).  If you are looking for an alternative to partially hydrogenated oils in vegetable shortening, lard is an excellent option.  By the way, unhydrogenated lard has no trans fats!