{"product_id":"smoking-goose-rendered-leaf-lard","title":"Rendered Leaf Lard, 4 lb","description":"\u003ch3\u003eSmoking Goose Rendered Leaf Lard (4 lb)\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eThe secret behind the flakiest holiday pie crust.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLeaf lard is the fat from around the pig's kidneys, the cleanest and most prized fat on the hog. Smoking Goose renders it slowly into a pure white lard that's soft, creamy, and neutral in flavor, so your crust tastes like butter and flour, not pork.\u003c\/p\u003e\n\u003cp\u003eThis is what our grandmothers baked with before shortening came along. Cut it into flour and you get a pie crust that shatters under a fork. Work it into biscuit dough for tall, tender biscuits on Christmas morning. Whip it into masa for Christmas Eve tamales, or fry with it for crisp potatoes and latkes. Four pounds carries you from Thanksgiving pies to New Year's breakfast.\u003c\/p\u003e\n\u003ch4\u003eBuilt for holiday baking\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePie crust.\u003c\/strong\u003e Swap lard for half the butter in your recipe. The butter brings flavor, the lard brings flakiness. Keep both cold.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBiscuits.\u003c\/strong\u003e Cut cold lard into the flour the same way you would butter. Biscuits rise taller and stay tender.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTamales.\u003c\/strong\u003e Whip the lard until it's light and fluffy before you mix it into the masa.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrying.\u003c\/strong\u003e A high smoke point means crisp, golden potatoes, latkes, and seared sausage without burning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eDetails\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e4 lb resealable container\u003c\/li\u003e\n\u003cli\u003eRendered leaf lard, nothing added\u003c\/li\u003e\n\u003cli\u003eMade by Smoking Goose, Indianapolis, Indiana\u003c\/li\u003e\n\u003cli\u003eNo antibiotics. Naturally gluten free\u003c\/li\u003e\n\u003cli\u003eKeeps up to a year frozen. Best-by date is on the container\u003c\/li\u003e\n\u003cli\u003eShips frozen with dry ice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\u003cp\u003eLard\u003c\/p\u003e\n\u003ch4\u003eFAQ\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is leaf lard?\u003c\/strong\u003e\u003cbr\u003eIt's the soft fat from around the pig's kidneys. It's the purest, mildest lard there is, and it's the one bakers have always wanted for pastry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWill my pie crust taste like pork?\u003c\/strong\u003e\u003cbr\u003eNo. Leaf lard is neutral in flavor. You get the flaky texture without any pork taste, which is why it's the baker's lard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it in place of shortening?\u003c\/strong\u003e\u003cbr\u003eYes. Use it one for one in pie crust, biscuits, and frying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should I store it?\u003c\/strong\u003e\u003cbr\u003eIt arrives frozen. Keep it frozen for up to a year, then thaw it in the refrigerator a day or two before baking day. Once thawed, keep it in the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e\u003cbr\u003eIndianapolis, Indiana.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/americanham.com\/collections\/holiday-collection\"\u003eExplore the Holiday Collection →\u003c\/a\u003e\u003c\/p\u003e","brand":"Smoking Goose","offers":[{"title":"Default Title","offer_id":67707365032104,"sku":"AH-SG-LEAFLARD","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3869\/5336\/files\/1BDD1ABE-6B94-4398-8CDB-E1919CD350F9_1200x1200_e1220cdb-f269-4a27-8df4-a46ac95657ac.jpg?v=1792573185","url":"https:\/\/americanham.com\/products\/smoking-goose-rendered-leaf-lard","provider":"American Ham","version":"1.0","type":"link"}