This pork fat typically comes from the back or the ... but you can also make it yourself. Leaf lard gets its name because it's made from the visceral, or leaf, fat deposits that surround the ...

Editor's note: This story was written by former Foodday staff writer Leslie Cole and first published in The Oregonian By Leslie Cole My name is Leslie and I'm a lardaholic. Well, more like an ...

Leaf lard is the most neutral of all fats ... a nice enough of a rib bone on our pork chop without cutting our bellies incredibly short. Bellies get turned into bacon. Bacon is a great value ...

Made with melted animal—often pork—fat, lard has a creamy white ... Take the traditional route and bake your biscuits with leaf lard. With a neutral flavor and scent, leaf lard is favored ...

and bay leaf with the hot brine. Let cool to room temperature, then cover and refrigerate overnight or for up to 1 month. Bring the pork to room temperature. Add the melted pork fat to a slow ...

But good luck finding the pork fat at the grocery store A friend recently presented a tempting challenge: if I could locate a kind of animal fat called leaf lard, she would bake one of her perfect ...

This fall, I finally got around to doing so, and was rendered speechless with success, thanks to these fine pork products ... another two pounds of frozen leaf lard, now holding court next ...

Lard is created using just animal fat, typically extracted from pig flesh. This was used daily in the early 20th century, however this decreased in popularity once vegetable shortening (examples ...