Seeking hydrogenation-free lard in Chicago or vicinity

Would you please kindly disclose your preferred sources for lard in this area?

Several years ago I asked for lard at Paulina Market, and was pointed to a red carton in the refrigerator case the size of four sticks of better, containing a single cake of snow-white lard, commercially produced by someone other than Paulina. It was as hard as soap, about as easy to work with, and barely more palatable.

Otherwise my searches have discovered only lard products that include partially hydrogenated lard, and puzzled looks from Polish ladies behind deli counters who are flummoxed by the word "lard," as well as most other English words.

Thanks very much for your help.

Harry,

You must have missed my recent correspondence with Gary regarding the delicious house-rendered lard at Carniceria Leon, Ashland at Blackhawk. This delicious manteca is as nature created it. I keep it in the refrigerator, because it is not solid at room temp and is prone to go off more quickly than that nasty stff Armour makes. In a pinch, La Preferida (Chicago's own mega-brand of Mexican food), while still highly processed, is better than most other commercial lard. Check the meat counter at C. Leon for the home style stuff, and just about any Mexican grocery for Preferida (in a red and white tub).

JeffB --

I am one for whom Carniceria Leon is, in your words from another thread, somewhat "intimidating." Would you mind sharing how the manteca is sold (prepackaged or hand-packed by request) and in what size? Also, how long does it generally keep?

Thanks,
Matt

I have bought pure, un-hydrogenated lard/manteca from:

Carniceria Jimenez:

In Melrose Park at 717 N. Broadway (effectively 19th Ave and 0.5 blocks North of Chicago Ave) and

In Chicago at 3850 W. Fullerton

In Bayless's first book, iirc, he listed a Chicago store, possibly Fullerton, as one of his sources for manteca.

Harry,

You might not want to use the Mexican style manteca for all applications, pie dough, or fried chicken being examples, due to the slight toasty flavor from the rendering process. The fresh Mexican version would of course be perfect for tamales or refried beans.

Andy's Deli (several locations) produces a pristine, snow white version, with no coloration whatsoever, found in one lb. containers in the dairy area of the store.

Evil Ronnie is right, pie dough would not benefit from the toasted flavor of manteca, but I've had great results from using heated and strained mateca for frying chicken, fish, flor de calabaza and rellenos, occasionally mixing in a bit (~30% by volume) of vegetable oil to lighten the mixture.

For a "lighter" lard, Evil Ronnie is right on; Andy's is the best...

Thank you all.