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.
We offer the fat in large chunks picture or ground. Please specify at checkout.
