Fat : Back or Leaf (Pork)
Price is per pound. Back lard is the melted fat of a pig, which is used as a fat in cooking, baking, and deep-frying. It has a creamy white color, and a flavor that ranges from mildly porky to neutral.
Leaf lard specifically comes from the soft, visceral fat from around the pig's kidneys and loin. It has a very delicate, super spreadable consistency at room temperature. This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard. It has a high smoking point, making it excellent for frying, pan-searing, and even grilling.
Price is per pound. Back lard is the melted fat of a pig, which is used as a fat in cooking, baking, and deep-frying. It has a creamy white color, and a flavor that ranges from mildly porky to neutral.
Leaf lard specifically comes from the soft, visceral fat from around the pig's kidneys and loin. It has a very delicate, super spreadable consistency at room temperature. This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard. It has a high smoking point, making it excellent for frying, pan-searing, and even grilling.
Price is per pound. Back lard is the melted fat of a pig, which is used as a fat in cooking, baking, and deep-frying. It has a creamy white color, and a flavor that ranges from mildly porky to neutral.
Leaf lard specifically comes from the soft, visceral fat from around the pig's kidneys and loin. It has a very delicate, super spreadable consistency at room temperature. This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard. It has a high smoking point, making it excellent for frying, pan-searing, and even grilling.