Also, when and how to use it. This meant by 1875, the United States was exporting 75 million pounds of pork a year to the United Kingdom, and that number would reach 200 million pounds by 1900.

How to render lard. If you've happened upon a source of pork fat or leaf lard and you want to take on the project of rendering it yourself, keep in mind that while rendering lard requires no ...

Lard has gotten a bad rap as our fat-obsessed culture worries about heart disease and high cholesterol, but the benefits of home-rendered lard are hard to dispute.

Lard can be rendered from two kinds of pork fat: back fat or leaf (kidney) fat. Leaf lard, with its milder flavor and softer texture, is the best type for pie crust and pastry. Sundstrom swears by ...

1 pound pork fat, chilled (leaf lard or fat back, preferably from humanely raised pork) Salt, cayenne, paprika, black pepper, five-spice powder or other spice mix for seasoning, optional. 1.

See "Larding up" (this page) for where to buy back fat or leaf lard. 5 pounds pork back fat or leaf lard; Instructions: Dice fat into 1-inch cubes. Grind in meat grinder or in food processor until ...

Be sure to ask for leaf lard, the top-quality stuff rendered from leaf fat (the prime pork fat around the kidneys). It has a milder flavor and softer texture than other types of lard.

Today on my radio show Food for Thought, my pal Stein and I chewed the fat about leaf lard, discussing what it is (the precious fat surrounding a pig's kidneys), where you can buy it (I'll get to ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. Yesterday I was browsing through my Twitter feed at warp speed when ...