Leaf lard is like the caviar of pig fat and comes from around the kidneys, as opposed to the subcutaneous fat, fatback. Leaf lard creates super flaky pie crusts and biscuits, but it isn’t found in most grocery stores. The tubs of lard that are available are not made from leaf lard, and they are also filled with lots of preservatives. You can easily (and cheaply) render your own leaf lard. I was able to get leaf lard from my local butcher for less than $4 per pound, and in just a couple hours, I had converted two pounds of fat into a large jar of usable lard that I cut into pie crust and that my husband used to fry sopes for dinner.
You can grind the lard in a meat grinder like I did, but you could also just cut it into small pieces. And I rendered my lard in a slow cooker, but a heavy pot on the stove will do the trick, too.
HOW TO RENDER LEAF LARD
- 2 pounds unrendered leaf lard
- ¼ cup water
- Unfurl the leaf lard and cut into small pieces. If desired, push lard through a meat grinder. Place the ground lard or small lard pieces into a slow cooker* and pour water over the lard. Set slow cooker to low heat and cook for an hour, stirring every 10-15 minutes. The fat will melt and the pork solids will float to the top. Continue cooking until the pork solids sink to the bottom, about another hour, continuing to stir frequently.
- Place cheesecloth into a fine mesh strainer over a large bowl. Carefully pour lard through the cheesecloth-lined sieve and into the bowl to strain out the pork solids. Pour the strained lard into a jar, place in the refrigerator, and let chill until white and solid. Store in the refrigerator and use as needed.
- *A heavy pot on the stove over low heat can also be used.
