Pork Leaf Fat at Paul Carrigan blog

Pork Leaf Fat. Once rendered it produces a lard that’s white in color with a milder odor and flavor, making it ideal for use in pie crusts and pastries. This is the fat from around the pig’s kidney’s and, like beef leaf fat, is the “cleanest” fat on the pig. There are mainly two kinds of pork fat usually used for rendering lard: Leaf fat, also known as leaf lard, is a specific type. One is called leaf fat “板油” in chinese while the other kind is called common back fat between the grind and. The process separates the fat from the connective tissues and impurities, leaving a pure and smooth substance. Rendered lard is the result of a process called rendering, which involves melting and clarifying the fat from pork. This pork fat typically comes from the back or the abdomen of the pig. Making pork lard is a simple yet rewarding process that begins with sourcing. The leaf fat is the portion of fat that lies primarily around the pig’s kidneys, but some is sourced from around the pork belly as well (aka the bacon).

Rendered lard is the result of a process called rendering, which involves melting and clarifying the fat from pork. Making pork lard is a simple yet rewarding process that begins with sourcing. One is called leaf fat “板油” in chinese while the other kind is called common back fat between the grind and. The leaf fat is the portion of fat that lies primarily around the pig’s kidneys, but some is sourced from around the pork belly as well (aka the bacon). Leaf fat, also known as leaf lard, is a specific type. There are mainly two kinds of pork fat usually used for rendering lard: Once rendered it produces a lard that’s white in color with a milder odor and flavor, making it ideal for use in pie crusts and pastries. The process separates the fat from the connective tissues and impurities, leaving a pure and smooth substance. This is the fat from around the pig’s kidney’s and, like beef leaf fat, is the “cleanest” fat on the pig. This pork fat typically comes from the back or the abdomen of the pig.

Pork, Leaf Fat/Lard (unrendered) Together Farms

Pork Leaf Fat Leaf fat, also known as leaf lard, is a specific type. One is called leaf fat “板油” in chinese while the other kind is called common back fat between the grind and. Making pork lard is a simple yet rewarding process that begins with sourcing. This is the fat from around the pig’s kidney’s and, like beef leaf fat, is the “cleanest” fat on the pig. The process separates the fat from the connective tissues and impurities, leaving a pure and smooth substance. There are mainly two kinds of pork fat usually used for rendering lard: The leaf fat is the portion of fat that lies primarily around the pig’s kidneys, but some is sourced from around the pork belly as well (aka the bacon). Rendered lard is the result of a process called rendering, which involves melting and clarifying the fat from pork. Leaf fat, also known as leaf lard, is a specific type. This pork fat typically comes from the back or the abdomen of the pig. Once rendered it produces a lard that’s white in color with a milder odor and flavor, making it ideal for use in pie crusts and pastries.