Pork Kidney Fat (Leaf Fat)
The gold standard fat for baking and traditional cooking.
Each package contains approximately 4.5 lb. of pork kidney fat, also known as leaf fat. This is the prized fat found around the kidneys and is considered the highest quality fat on the animal for rendering into lard.
Leaf fat produces a clean, neutral-tasting lard that creates exceptionally flaky pie crusts and tender baked goods. It is also excellent for frying, sautéing, and traditional cooking.
Why You'll Love It:
- Ultra-Clean Flavor: Mild and neutral compared to other fats.
- Best for Baking: Creates light, flaky pie crusts.
- Traditional Cooking Fat: Stable and versatile.
- Whole-Animal Use: A classic nose-to-tail staple.
How to Render Leaf Lard:
- Trim & Chop: Cut leaf fat into small cubes or grind for faster rendering.
- Low & Slow Heat: Place fat in a heavy pot or slow cooker on very low heat. Do not let it brown.
- Gentle Melt: Allow the fat to slowly liquefy over several hours, stirring occasionally.
- Strain: Once fully melted, strain through a fine mesh strainer or cheesecloth.
- Cool & Store: Pour into clean jars and allow to cool. Store in refrigerator or freezer.
Properly rendered leaf lard will be white, smooth, and nearly odorless once cooled.
Contact:
Questions about rendering or using leaf fat?
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