Hey bakers, who wants natural leaf lard?

If you read this classic post you know that leaf lard is the secret to a truly flaky pie crust. (If you don't know, you should read the linked thread first.)

If you read Real Food you know it's actually better for you than a lot of fats, so don't be freaked out by the word "lard."

Anyway, in the process of ordering some natural pork for baconmaking from a group of producers in Iowa, I also inquired about leaf lard, which wasn't on their site. They report back that they have 18 lbs. of it (pre-rendering) set aside for me-- do I want it all?

Well, 3 lbs. of the raw lard, rendered by me, made more than a year's worth in a year when I baked a pretty fair number of pies. So no, I don't need 18 lbs.

But you might need 3 lbs., and you might, and you might. So here's the deal. We're talking natural, humanely-raised, free-range, antibiotic-free, happy-piggy-doesn't-taste-like-it-lived-in-a-dark-pen-atop-its-own-sh*t pork. Since I plan to take delivery, you'll save a lot compared to the price of having these guys make up a separate frozen package just for you. The price of the leaf lard itself is $1.25/lb., minimum 3 lbs. (that makes about 2-3 cups of lard), I'll prorate you something for shipping when I know what that is, but I'd be surprised if that doubled it to $2.50 a lb.

So who wants some? First five customers can have it, as long as you understand and commit to the following:

1) I have limited freezer space, when I say it's here, you gotta come get it within a day or two. (As it says at left, I live in Roscoe Village.)

2) C.O.D.

3) You will be rendering pork fat yourself. This means simmering it very low in a pot with some water for a good three hours. Do it too high and you mess up the flavor. Your house will smell like a taqueria when you're done. This will go away eventually, baking a tasty fruit pie soon after will probably help. (I will work up more detailed instructions for buyers, but that's basically the drill.)

So, who's seriously interested? PM me. I'll post again if/when it's all gone.

I'd be interested in picking up some leaf lard.

I'd be interested in the bellies!
Jamie

Sorry, the bellies are spoken for, but I'll report once they're baconized and if the results are good, you can order from them too.

FWIW, rendered leaf lard is great for making masa for tamales.

Bill/SFNM

Dude, I love the time-lapse pie!

OH HELL:

Mike-- There has been a miscommunication between Elly and I about the leaf lard from our last processing. I had it saved for another customer and have already promised it to him. Please accept my apologies about this, it is my fault. I discovered the mix up a few minutes ago and wanted to let you know immediately.

We will be processing pork again April 16th and can save some for you if you want to wait that long.

Well, I think I'll get some in April anyway. I'll recontact everybody then to see if you still want it. We'll be getting into prime pie-fruit season not long after, it'll be worth the wait.

AND WE'RE BACK!

Okay, bakers, I should have leaf lard around the end of May, perfect timing for making a jar of lard and then making pies all summer long. Who's interested? Once again, here's the details, subject to minor changes:

* * *

We're talking natural, humanely-raised, free-range, antibiotic-free, happy-piggy-doesn't-taste-like-it-lived-in-a-dark-pen-atop-its-own-sh*t pork. Since I plan to take delivery, you'll save a lot compared to the price of having these guys make up a separate frozen package just for you. The price of the leaf lard itself is $1.25/lb., minimum 3 lbs. (that makes about 2-3 cups of lard), I'll prorate you something for shipping when I know what that is, but I'd be surprised if that doubled it to $2.50 a lb.

So who wants some? First five customers can have it, as long as you understand and commit to the following:

1) I have limited freezer space, when I say it's here, you gotta come get it within a day or two. (As it says at left, I live in Roscoe Village.)

2) C.O.D.

3) You will be rendering pork fat yourself. This means simmering it very low in a pot with some water for a good three hours. Do it too high and you mess up the flavor. Your house will smell like a taqueria when you're done. This will go away eventually, baking a tasty fruit pie soon after will probably help. (I will work up more detailed instructions for buyers, but that's basically the drill.)

So, who's seriously interested? PM me. I'll post again if/when it's all gone.

Okay, I have five takers plus myself, here's what Elly at the farm says they have:

Right now we have 6.37# for you. If we get more from the next hog we'll have approximately 13# all together.

That works out to a little over two pounds each, not a bad amount. So I think the offer is closed now. Thanks!

I have one extra roughly two-pound batch of naturally raised leaf lard available for a baker who wants to use it this holiday season, from Northeast Iowa Specialty Meats. This is great stuff, pure white, silky, no stinky pork flavor, makes wonderful pies used half and half with butter, among other things.

Before you say you want this, recognize that a commitment to leaf lard means the following, as before:

1) You gotta come get it within a day or two. (As it says at left, I live in Roscoe Village.)

2) $6, C.O.D.

3) You will be rendering pork fat yourself. This means simmering it very low in a pot with some water for a good three hours. Do it too high and you mess up the flavor. Your house will smell like a taqueria when you're done. This will go away eventually, baking a tasty fruit pie soon after will probably help. (I will work up more detailed instructions for buyers, but that's basically the drill.)

So be sure you want to do all this before you say you want this. But if you're willing, you'll be very happy with it.

Mike,

If this is still available, I would love to take it off your hands.

Jyoti

Sold!

Leaf lard is the fat rendered from the hard fat around the kidneys.
It sounds like what your dealing with is pork fat that needs to be rendered.
There are sources for true leaf lard available.-Dick

No, it's unrendered leaf lard straight from the processor in Iowa. You have to render it yourself.

In this state, the reason for the descriptor "leaf" is fairly evident.