Pasture-Raised Pork Leaf Lard (11 oz)

Pasture-Raised Pork Leaf Lard (11 oz)Did you know the secret to a flaky pie crust is not butter alone? Leaf lard, rendered from the internal fat around a pig's kidneys, creates layers that butter can't because its high melting point and 100% fat content allow it to stay solid longer in the oven. This creates distinct air pockets that result in a texture you can feel. The outcome is a flaky, shattered crust that butter, with its higher water content, just can't replicate. Bakers prize

mild savory depth that oil and butter can't match

umami-packed sauce

This allows it to coat every nook and cranny of your ingredients

it begins to melt the moment it hits a warm pan and has a lower smoke point

Storage: Demi-glace: shelf-stable

braised short ribs

deglaze the pan with stock and whisk in a spoonful of our beef demi-glace

Duck fat is the ultimate cheat code for a glass-like crust on potatoes and poultry

One ingredient in the tallow

concentrated to a collagen-rich gloss

completely different personalities in the kitchen

While it is an essential for searing