Where to Get Leaf Lard
It’s been a while since I’ve written about leaf lard so it’s time to rectify that. I think leaf lard just might be the magic elixir of pie making. It can take a really good pie crust recipe and make it world class exceptional. Pie makers have prized it for centuries and for good reason. I’ve been using it now for over ten years and I find that crusts I make with it are tender, flakey, and easy to roll out as well as being delicious. Where to get leaf lard is one of the most frequently asked questions I receive. So here are a few sources as of this writing that you might check into.
FANNIE AND FLO: These are of very high quality, well packed and ready for pie making with then arrive. Fannie and Flo say, “We use only leaf for everything from cooking, baking, frying, squeaky hinges and sticky window frames to removing rouge from our cheeks and stains from our clothes!”THE LARDIST: Douglas Hoover introduced me to his products just before the November 2014 Pie Camp. I took the different lards he offers with me and made pies. It was an incredible opportunity to compare and contrast their flavor and quality. All of them were most definitely pie worth!
DIETRICH’S MEATS AND COUNTRY STORE: Dietrich’s is old school. They do not accept credit cards so you will need to call them, place your order, and send a check. As soon as they receive it they will ship it right to you.
Lard can be shipped directly to you but be sure to check in with your local artisan butchers and vendors at farmers markets to see if there is any offered close to your home so you can support local and sustainable farmers whenever possible, too.
Other lard vendors:
- PRATHER RANCH San Francisco Ferry Plaza and Farmers Markets 415-391-0420 www.prmeatco.com
- BICHELMEYER MEATS 704 Cheyenne Avenue Kansas City, Kansas 66105 913-342-5945 http://bichelmeyermeatskc.com
- WAGSHAL’S 4845 Massachusetts Ave NW Washington DC 20016 202-363-5698 https://www.wagshals.com/market/
For full disclosure, I did not pay for either Douglas’ or Fannie’s lards as both of them contacted me separately to ask if I would be interested in trying out their product.
You can have too much of a good thing. An all leaf lard pie is just too lardy in my book so in a pie dough substitute it for any fat and with the addition of butter you will never turn back. A ratio of 50/50 works for me. Here’s a picture of us tasting and testing at Pie Camp.