Rendering's Gold Label Leaf Lard, Pasture Raised, Bright White, NEUTRAL FLAVOR, BEST for BAKING, 14 oz
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Hi J. Thank you for your excellent question, Webbbr>! There is a distinction to be made.br> br>"Leaf Lard" products are (supposed to be) made from a specific "cut" of fat known as leaf fat. It's a type of internal fat that surrounds and protects the kidneys. Leaf fat is the clear winner when it comes to pork fat. It belongs to a separate grade and class. The rest of the pork fat is simply not up to par. The bar for leaf fat is set high. br>Leaf fat is classified and graded differently than the rest of the fat because it has properties that aren't found in other fats. Imagine a fat that is creamy and light on the palate, with no trace of greasiness to indicate that it is, in fact, a fat. There are no concerns about using it in any dish because it has no flavor of its own. And because it doesn't have its own flavor, it has more room to carry other flavors, making each bite a flavor symphony. Due to its high digestibility, it is as light on the stomach as it is on the palate. br>It's also the only lard known for its outstanding results in baking, frying, sautéing, grilling, pastries, cookies, bread, tortillas, pie crusts, and just about anything else. Then there's Pure Lard...... (as seen above - leaf fat grading) I'm joking, of course. br>Any grade of pork fat can be used to make products labeled "fill in the blank "***** Lard" or simply "Lard." They can be made up of a combination of higher and lower fat grades. They're available in one, two, or three grades. br>As a result, describing "Lard's" characteristics is impossible. br>Fortunately, lard has been around for a long time, and people have learned what makes a good lard along the way.
1. The closer a lard's color is to white, the higher its quality and purity.
2. Mild odor, no odor, or a low, pleasant odorbr>3. Texture is a term that describes how something looks. Homogeneous small crystals br>4. Firm to above-average firmness, waxy consistency br>5. Flavor - br>6. Mild and pleasant br>IMPORTANT NOTE: Our Pure Lard comes from 100% back fat and is 100 natural. The best pork fat is back fat, which is ranked second.
Hello,br>br>We get our fats from animals born, raised, and harvested in the United States. Thank you for your inquiry. br>br> Heather br>br>Heather br>br>Heather br>br>Heather
It is 100% pure leaf lard rendered from whole leaf/kidney fat,
It is 100% pure leaf lard rendered To ensure the purity of our leaf lard, we buy it whole (not ground), then hand select and trim it, then grind it, render it, filter it, and package it in glass jars. There is no additional processing or addition of any kind. It's all-natural, all-natural, all-natural, all-natural, all-natural, Thank you for reaching out to us with your inquiries. Warm regards, Heather, br>br>
I'm not sure how to respond to those questions, but I prefer the Proper Foods for Life brand. Their leaf lard is simple to work with and produces excellent pie crusts. www. buylard.com is an online store where you can buy lard.
Selected User Reviews For Rendering's Gold Label Leaf Lard, Pasture Raised, Bright White, NEUTRAL FLAVOR, BEST for BAKING, 14 oz
THIS IS SIMPLY OLD LARD THAT HAS BEEN MARKED UP. "PASTURE RAISED" IS NOT MENTIONED ON ANY OF THE LABELS YOU RECEIVE. THIS IS NOT COMICAL. THEY CAN USE ANY PHOTO AND INCLUDE ANYTHING IN THE AMAZON TITLE, BUT IT IS ILLEGAL TO ADVERTISE ONE FOOD PRODUCT AND SEND ANOTHER. BAIT AND SWITCH IN ITS ENTIRETY. IT ACTUALLY APPEARS TO BE CRISCO. THIS IS FROM PIGS FED PLASTIC AND/OR GMO GRAINS, EVEN THOUGH THE WORD "ORGANIC" IS NOT ON THE LABEL.
I'm glad I did because this product is fantastic; it has the best taste and is odorless, and the texture is very soft and smooth, making it easy to spread on toast or use in any way you want; I love this lard; the price is high, but it's worth every penny for the quality of the lard; I'm glad I purchased this lard because I've been looking for alternatives for my omega 3 the good fat; I'll definitely purchase this lard again; I Thank you for providing such excellent service!.
I had major problems with Proper Food's Leaf Lard, which had such a foul odor that I had to discard it. I've purchased Rendering's Gold Label three times now, and each time I've received consistent quality in terms of scent and usability. I'll be ordering more from this company. Oh, and the customer service was excellent. I had a problem with my order, and the seller was extremely helpful in resolving it.
The lard from the leaves is the best. My pies' crusts were lightly golden when they were done cooking. Crisp. It stayed crisp all night. I cut a piece of pecan pie and topped it with whipped cream, but it was too much for me. After being a referee, the air was still crisp the next night. The color scheme was fantastic. It didn't brown as much as butter would if cooked for as long as a pecan pie requires. I placed an additional order. It'll be my go-to pie crust, with half butter and half leaf lard.
I bought some lard many years ago because I hadn't grown up eating it but had heard it was delicious. That block of lard had a 'piggy' odor to it, and I was so turned off by it that I never used it. This leaf lard isn't even close to being comparable. This lard is a beautiful white color and has almost no odor. I used Alton Brown's biscuit recipe, but instead of using shortening and butter, I used all lard. Alton, your biscuits are nothing compared to these! I grew up making cornbread in Georgia, the United States of America. I elevated cornbread to new heights by using this lard. This product has such a neutral flavor that it can be used in place of any fat in any recipe. I don't use it for frying because it's a little pricey, so I only bake with it. Anyway, if I want my baked goods to really pop, I'm going to use leaf lard from now on.
This lard, in my opinion, is a must for making flaky pie crusts that never fail. It's sweet and savory at the same time. I'd buy it again, and I would suggest it to others.
The products were delivered at a breakneck speed, and they were also packaged meticulously. It's incredibly pure and fresh.
This year for Thanksgiving, I used it to make my first-ever pie crusts. Everything I read said that using lard and butter instead of shortening was the traditional method for making the best pie crusts. I'm assuming you're having the same issue as me. Lard is hard to come by these days. This stuff isn't cheap (as far as I can tell). To be honest, I don't know what to compare it to). But this year's pies and crusts have received rave reviews. The crusts impressed even my grandmother, who is known as the "pie lady. " I'm not an expert, and these were my first pies/crusts. All I asked was that everyone be open and honest about their thoughts so that I could learn and improve. My pies/crusts were said to be up to par with the rest of the family's best. That's about the highest compliment I've ever gotten. This product played a significant role in that. The highest-quality ingredients yield the highest-quality results.
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