Leaf lard comes from the soft, visceral fat from around the pig's kidneys and loin. It has a very delicate and super spreadable consistency at room temperature. It is a high smoking point (like all lards) but it doesn't have the pronounced porky flavor so it makes for an ideal choice if you want a high smoke point without the final product tasting like pork (such as if you're making donuts). This will need to be rendered into leaf lard.
