Pork Leaf Fat
Description
The prized, pillowy—or should one say, marshmallowy—soft fat that pastry chefs whisper about, the kind your great-grandmother swore by, and the secret behind impossibly flaky crusts, tender biscuits, and melt-in-your-mouth everything—it comes from around the kidneys of our Berkshire hogs and cannot be any more pure or clean than it already is. When rendered into lard, leaf fat is smooth, neutral, and snow-white, meaning it’s perfect for baking, sautéing, or greasing a cast iron like a seasoned head-chef—use it to bake from scratch, to add a nice touch to your roasted veggies, or whatever your imagination comes up with.
Ingredients: Pork.
Standards
We promise that this product is made with the following standards:
- GMO & Glyphosate Free
- No GMOs or glyphosate used—cleaner, healthier food.
- No Hormones or Steroids
- Animals grow naturally without growth enhancers.
- No Antibiotics or Drugs
- Holistic care with antibiotics only if life-saving.
- Pasture Raised
- Livestock roam freely in warm months, sheltered in winter.
- No Animal Byproducts
- Animals fed natural diets, never animal byproducts.
- Gluten Free
- Naturally gluten-free for peace of mind.
- No Nitrates/Nitrites
- No artificial preservatives—just clean, natural meat.
- No MSG
- Free from artificial flavor enhancers.
- Humanely Raised and Slaughtered
- Respectful care and humane processing.
- No mRNA Vaccines
- Focus on natural resilience; no mRNA vaccines.
- Regeneratively Raised
- Practices that restore soil health and biodiversity.
- Sugar Free
- No added sugars—just pure, natural flavor.
- BPA-Free Packaging
- Vacuum-sealed in BPA-free packaging for safety.
How We Use It
Pork leaf fat is the soft, clean fat from around the kidneys, prized for making the purest, best-tasting lard.
- Render into mild, snow-white lard (great for baking)
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Use in pie crusts, biscuits, or tortillas for flakiness
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Blend into pastries where you don’t want pork flavor
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Make soap or candles with the rendered lard
