Pasture-Raised Pork Leaf Lard (11 oz)

A flaky pie crust starts with leaf lard. It's rendered from the soft fat around the pig's kidneys, the mildest fat on the animal, so it adds structure without a porky flavor. In the oven it stays solid longer than butter, holding the dough in distinct layers until the crust sets instead of melting into one dense sheet. And because it carries no water, the crust bakes tender, not tough. Blend it 50/50 with cold butter to get both: flake from the lard, flavor from the butter.

It works well beyond pie. Fry chicken in it, or use it in biscuits, tamales, tortillas, and refried beans. Our 100% grass-fed beef tallow is built for the high-heat sear. Leaf lard is the neutral baker's fat that stays out of the way of whatever you put in it.

We slow-render our leaf lard in small batches from pasture-raised pigs on New England family farms, with nothing added. Using every part of the animal builds a food system that works for our farm partners, and it gives your kitchen a fat worth keeping on hand.

Storage
Shelf-stable for 2 years unopened. After opening, refrigerate and use within 6 months. No preservatives. Freezes well for longer storage.