Leaf Lard

[elicia]

after reading this month's Cooks Illustrated, i've decided to make my holiday pie crusts with lard ~ but not the plain ol supermarket variety. Cooks recommends Dietrich's brand from PA,any idea where i can find a local source?

thanks.

e

[Abra]

I read that article too, and although I've never had leaf lard, I do render my own lard pretty often, from regular pork fat. It's sweet and delicious, and infinitely preferable to store lard, which I think is an abomination. If you can't find the Dietrich's, or don't want to pay for it, just make your own!

[SeaGal]

I read that article too, and although I've never had leaf lard, I do render my own lard pretty often, from regular pork fat.  It's sweet and delicious, and infinitely preferable to store lard, which I think is an abomination.  If you can't find the Dietrich's, or don't want to pay for it, just make your own!

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Abra:

Would you mind giving details on where you get your pork fat and how you render it? I've been wanting to try this for a while.

Thanks!

Jan

[Abra]

I just ask my butcher tyo save me pork fat from trimmings until they get 4-5 lbs of fat. Put that in a big pot with 1-2 cups water and set over low heat. When the water is all evaporated the fat will start to render. Just leave it on a very low heat for 2-3 hours, stirring occasionally. You'll know it's done when you have a pile of crispy brown stuff, swimming in a pool of clear fat, with some sediment around the bottom. Filter the fat through fine cheesecloth, and there you have it. It's a great thing to have in the fridge, and lasts more or less forever there.

[SeaGal]

I just ask my butcher tyo save me pork fat from trimmings until they get 4-5 lbs of fat.  Put that in a big pot with 1-2 cups water and set over low heat.  When the water is all evaporated the fat will start to render.  Just leave it on a very low heat for 2-3 hours, stirring occasionally.  You'll know it's done when you have a pile of crispy brown stuff, swimming in a pool of clear fat, with some sediment around the bottom.  Filter the fat through fine cheesecloth, and there you have it.  It's a great thing to have in the fridge, and lasts more or less forever there.

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Thanks so much! I'll have to give it a try. I've always wanted to try fried chicken and pie crust cooked in lard.

Jan

[andiesenji]

If you have a Mexican market in you area, check there. All the ones in which I have shopped always have pork fat where they have the rest of the meats.

[Abra]

Pastry made with lard is incredibly tender. It has a slightly different flavor, and works perfectly with savory fillings, but is also delicious with sweet stuff.

[Really Nice!]

Cooks recommends Dietrich's brand from PA,any idea where i can find a local source?

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This magazine could be so much better if they were to expand their testing to products beyond those that can only be obtained on the east coast.

How about a west coast edition?

[Really Nice!]

I just ask my butcher tyo save me pork fat from trimmings until they get 4-5 lbs of fat.  Put that in a big pot with 1-2 cups water and set over low heat.  When the water is all evaporated the fat will start to render.  Just leave it on a very low heat for 2-3 hours, stirring occasionally.

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And if you add twice as much diced pork shoulder to the pork fat and follow these instructions, you've got Rillettes!

Edit to add: Of course you'll need to add a bay leaf, 10 peppercorns, 10 juniper berries, 3 thyme sprigs, and 3 sage leaves...

Edited October 22, 2004 by Really Nice! (log)

[ScorchedPalate]

And if you add twice as much diced pork shoulder to the pork fat and follow these instructions, you've got Rillettes!

or, using larger chunks: carnitas

[mamster]

I bought some frozen leaf fat at the Whistling Train stand at the U District farmer's market today. It was fairly expensive, and I'll need to render it, but Laurie has pie plans, so I'll report in when it gets used.