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.
What is the difference between leaf lard and lard you buy in grocery store?
The lard you buy off the shelf in a box at the grocery store contains lard, hydrogenated lard, BHA, propyl gallate and citric acid. Leaf lard is the fat that surrounds the pigs kidneys and has nothing else in it. Leaf lard is a saturated fat. Bottom line for me is if you don’t have to refrigerate it, don’t buy it.
“Bottom line for me is if you don’t have to refrigerate it, don’t buy it.”
If this is true then how do the shops you mention get away with shipping pure leaf lard? How can they guarantee that it remains cold enough during transit?
Hi Tom- The providers I buy from have assured me that even though it takes one week for it to be shipped to me ground, the leaf lard is fine. If you have specific questions, you might contact them directly. It is the lard with additives (hydrogenated lard, BHA, propyl gallate and citric acid) usually found on the shelf that I don’t use.
Jenice – one of the other key differences between lard one finds in the store is that much of that (like the lard one sees in Latin grocers) is NOT from leafy, snowy white shards of fat around the kidneys. It can be taken from any part of the pig and often is strongly redolent of pork. Think of bacon grease our moms used to cook with …that’s not going to give you the slightly savory, but flaky-tender results you want in most pies. Leaf lard and butter (or in my case Earthbalance, because dairy allergic) is the way to go for me. Hope you don’t mind me jumping in here, Kate!
Jump in anytime Jacqueline! All good info. 🙂 Kate
Marvellous and delicious info….
I was very please to see your recipes. I was searching for an apricot pie recipe and found a link to you and your site. I am a 56 year old man (quite a bit on the woodsy side)who took up the craft of pie baking with my mother years ago. Your gooseberry article was great (we have the small wild purple versions growing wild here in Illinois). As far as your crust recipe goes…it nearly mirrors mine but I have never used leaf lard. I use a 50/50 mix of butter and lard that I get from the Amish. I will try the leaf lard soon. But I have to tell you….there is one fat that is better than anything I have ever seen (by far…and kid, my pies are famous around here) that I use on the occasion that I can get it. And it comes from a wild game animal. Nothing but organic! Do some research and see which one it is….hint; it has been used to study weather patterns because of the reactions from the barometric pressure sensitivity. I read about it for years and couldn’t find the nerve to try it. When I did..wow. thanks again
Oh I bet I might know what it is, Ben. It’s fat from a big furry bear! Yes? I have three sources who swear that this year they will get me some for pie making. I’ve always heard that it is the absolute best. Am I right?
Where can I buy leaf lard that is not turn into a lard? I need the actual leaf lard fresh not process onto the lard yet.
Adel- I would check in with artisan butchers and farmers who raise pigs in your area. Ask them if they can provide you with some unrendered leaf lard.
Oh, please give me that info. I’m 65 and have never made a good pie crust. Found out that the store bought lard us nasty poison! I’m determined to get it right before I die!
Angel
Hi Angel- There are links for all the providers in the post. Happy Pie Making!
If you are looking for leaf lard in Seattle, Dot’s Butcher Shop in the Pike Place Market has it for sale in pint containers. They say they have it all the time and render it themselves.
Great to know, Katy. Thanks!
Well, I just ordered 10 lbs. of Leaf Lard from Fannie and Flo, and I can’t thank you enough for the information about where to find it. I have searched high and low for it, and all were way outside my limit, because I need so much of it. Bless you for sharing with us, Sheila
How long does it last in the frig?
6 months in the fridge/1 year in the freezer. That info plus more in this blog post I wrote about it.
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.
What does this mean ? 50/50 I’m new at this baking
Hello Cindy- 50/50 means two different fats…using equal parts of each .
My mother-in-law said they used chicken fat during the depression. So back in the day when we were dirt poor (early 1980’s) and I used to buy chicken thighs in quantity when they were on sale for 39 cents/lb, I would skin and defat all that chicken freezing the chicken in meal size portions. Then I would gently cook down the skins and fat till it was all rendered, strain out the crispy skins and chill the fat in jars. That made for delicious pie crust. No it did not taste chickeny, but definitely a richer flavor than the solid “vegetable ” shortening that everyone else was using in those days. Chicken fat does however have a fairly low melting point, unlike lard. We are still always trying different fats because butter is off limits for us.
I have some duck fat in the fridge that I will be experimenting with too. Thanks for sharing your story today. It’s all part of the pie!
Cn u give me ingredient for cherryy pie pls
sutherland981@gmail.com
Patti, Please look at the recipe page.
Kate, I just ordered some leaf lard from Fannie & Flo. Thanks for the info. I asked my butcher here in San Diego and he didn’t know what I was talking about. :0 I have a question though–we have such great hispanic markets down here, and I have made a pie crust from just lard that I bought in a tub at their deli. Just straight up rendered lard that was probably from their butcher, not the packaged kind. The pie crust was so flaky, but a bit bacony, as you said. Probably the flakiest crust I’ve ever made. Still, I wonder if you think it might make a difference to use a 50/50 combo with the bacony one for a savory pie? It just sounds so delicious to me. But I’m a pork fiend and I really love a good savory pie. I ask because I wonder if there is really anything wrong with using the fresh rendered lard vs the packaged kind with all the preservatives vs the leaf lard. What’s your opinion and experience?
Thanks for checking in and it’s great to see you making pies and posting them on social media.
As to if it is wrong…I really can’t answer. I prefer to use freshly rendered leaf lard.
Thank you, I’m so glad to find leaf lard again. Pie crusts are just not the same without it. A friend asked about the saturated fat, I told her, you don’t eat pie every day and probably not the whole pie in one sitting.
Tell her also that:
How long will leaf lard stay useable when properly stored in the refrigerator?
Hi Ginny, I do address storage times in this post. I’ve pasted it here for you, too:
If you buy it already rendered, you can store it in your freezer for one year and at least six months in the fridge.
Years ago I worked at a bakery that used lard for their super light and fluffy icing! We were forbidden from ever letting customers know this secret ingredient and the owner always kept the packaging out of site. He’s since passed away but I’d love to know what type of lard he possibly used? Nothing I’ve tried over the years has turned out as delicious! Thanks!
When you find out, I’d love to know, too.
If you’ve had leaf lard stored in the refrigerator longer than 1year, will it be unusable?
I would probably give it a go, especially if it hasn’t been opened before.
Anyone know what leaf lard is called in France, Germany or Switzerland? I am currently living in Switzerland, but could cross the border to shop. I’ve googled it but have not found the exact translations.
Hi Tammy, I have messaged a friend who is a French butcher in Gascony and will let you know what I hear back.
I see a German brand LARU online which lists “pork lard” as it’s only ingredient, but they also write that it “adds a hearty taste to traditional dishes” so I’m guessing it’s not the leaf lard. So, thank you very much for your help.
My friend in Gascony says that it is called ‘panne’ or pannes. This is what you would ask your French butcher for.
Thank you so much. I’ll be able to buy it tomorrow. So, just to be clear, I should not buy it from the supermarket ever?
When I have taught in France, I have only used leaf fat from an artisan butcher. I can’t advise you as to if you would be able to find a brand in a store. Perhaps call around to some butchers if possible?
I did not have any luck at the butchers (I think maybe it has to be preordered?) but found “astra” and another brand that mentioned “patisserie” so I stocked up and will soon have a go at mastering my Maine Blueberry pie recipe. Thanks again for your help.
You stated that an all leaf lard pie is too much. What can I use instead of butter? I am lactose intolerant so butter is not an option.
Also can I use leaf lard in cookies, cakes, etc.?
In addition I’m intolerant of dyes in foods.
Years ago I made a whole wheat pie crust with oil. It came out flaky. Cannot find that recipe unfortunately.
I ordered and received some leaf lard with many thanks to you for this great website.
I would suggest something like Earth Balance Vegan Buttery Sticks or Spectrum Shortening. I think there are recipes out there that use lard of cookies but I don’t know about other baking.
Earth Balance has dye in it, Annatto.
What about using coconut oil instead of Spectrum Shortening?
Thank you for the Spectrum Shortening suggestion. It is hard to find online where the packaging doesn’t burst open during shipping.
I find it gets too soft and melty when working with it in the way I do with butter, lard, etc. I know there are folks who use coconut oil, so perhaps you might do a search to find one of their recipes, see how that goes for you, and report back. 😊