Rendered Leaf Lard, 4 lb

Smoking Goose Rendered Leaf Lard (4 lb)

The secret behind the flakiest holiday pie crust.

Leaf 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.

This 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.

Built for holiday baking

• Pie crust. Swap lard for half the butter in your recipe. The butter brings flavor, the lard brings flakiness. Keep both cold.
• Biscuits. Cut cold lard into the flour the same way you would butter. Biscuits rise taller and stay tender.
• Tamales. Whip the lard until it's light and fluffy before you mix it into the masa.
• Frying. A high smoke point means crisp, golden potatoes, latkes, and seared sausage without burning.

Details

• 4 lb resealable container
• Rendered leaf lard, nothing added
• Made by Smoking Goose, Indianapolis, Indiana
• No antibiotics. Naturally gluten free
• Keeps up to a year frozen. Best-by date is on the container
• Ships frozen with dry ice

Ingredients

Lard

FAQ

What is leaf lard?
It'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.

Will my pie crust taste like pork?
No. Leaf lard is neutral in flavor. You get the flaky texture without any pork taste, which is why it's the baker's lard.

Can I use it in place of shortening?
Yes. Use it one for one in pie crust, biscuits, and frying.

How should I store it?
It 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.

Where is it made?
Indianapolis, Indiana.

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