Leaf lard, specifically, is a fine, soft, white fat rendered from the fat in the kidney region of pigs and hogs. It is mild in flavor, soft in texture, and particularly well-suited to pastry-making.

Before mass-produced vegetable oils became common, lard was one of the primary fats used in cooking worldwide. Unlike mo ...

Lard is a type of cooking fat that is made from the fatty tissues of pigs. It is typically made by rendering (melting and clarifying) pork fat to separate the liquid fat from the solid components.

And when you render lard from pasture-raised pigs (such as those at Rosy Tomorrows) it’s packed with vitamin D, a nutrient of which three-quarters of American adults are deficient.

They would render the fat and you would get a bit of fat. When that was gone, the next person would slaughter a pig. Now, however, the country has become more ‘civilized,’ people don’t share with ...

The annual availability of rendered pork fat dropped from 14.4 pounds per person in 1940 to 3 pounds per person in 1975, according to the U.S. Department of Agriculture.

Good lard starts with good pork fat, and plenty of it. Old recipe books tell you that the fat on a hog's back grows thicker than an inch, but modern pigs are bred to be as slim as greyhounds, and ...

Compared to butter, it has much less saturated fat. Rendered lard is exceptional for making delicate, flakey pastry but can replace butter or shortening in many other instances.

Kate Bogli sells pig fat at her Maple View Farm, in Granby, Conn., to customers who make their own lard. Bogli, her husband, Jason, an attorney, and their four young sons raise pigs, cattle, goats ...

Be sure to seek out pure rendered leaf lard, which is made from the fat around the pigs' kidneys rather than from other parts. Look for leaf lard at quality butcher shops, specialty grocers ...