HOW TO RENDER LEAF LARD
This summer my neighbor and I decided to raise our own pork. We loved the idea that we would know exactly what we were eating. We were taking the consumption of organic meat to the ultimate level.
What was not expected was the opportunity to obtain organic leaf lard. The very highest grade of lard. There’s about 2 to 2 1/2 pounds per pig and it comes from the area around the kidney. Once it is rendered it is snow white, odorless and the cleanest fat. The crème de la crème of lard.
It has always been known by the cognoscenti of pie makers that lard makes the flakiest pastry. Bakers use it for light biscuits and tender cakes. It produces flakier crusts than butter. Butter begins to melt into the dough at a lower temperature; even the small amount of water present in butter may cause the dough particles to stick to one another – rather than separate into layers that constitute flaky pastry.
Naturally rendered lard is mostly monounsaturated fat in the form of oleic fatty acid which is very healthy and great to use in almost any recipe that calls for fats. Butter is primarily a saturated fat. Lard by percentage is primarily an unsaturated fat. Lard is lower in fat and cholesterol that butter.
Using your favorite pie recipe and the combination of half butter half lard for the fat results in flaky pastry with butter flavour.
You can purchase rendered leaf lard at quality butchers. You should be able to purchase leaf lard to render your self from butchers who specialize in farm-gate meat cutting .
Rendering leaf lard at home is a simple, uncomplicated process. You don’t need an special equipment. For the easier instructions simply click on RENDERING LEAF LARD. The recipe has lots of how-to photographs .
There’s another bonus to rendering leaf lard. You end up with delicious and decadent pork crackling.