Open Kettle Rendered Hog Fat and Leaf Fat Lard, 2.3 pound pail

(1 customer review)

$35.95 $29.00


Fall Sale on rendered lard.

Now in stock and in a handy 2.3 pound pail.  Can be stored in freezer or refrigerator for 9 months.

Creamy white, neutral smell, rendered lard.  Non Hydrogenated.  The leaf fat and back fat is used from our healthy Berkshire hogs.  READY for baking or frying. Packaged in 32 oz  pail, about 5 cups.  No BHA OR BHT, non hydrogenated, no water or chemicals added.  Beautiful stuff.  Rendered in our open Kettle for the best quality product result.

Sold by weight.  USDA inspected.

Additional information

Weight 36 oz
Dimensions 6 × 7 × 5 in

1 review for Open Kettle Rendered Hog Fat and Leaf Fat Lard, 2.3 pound pail

  1. marilyn wolgat (verified owner)

    Trust me this is the best baking Lard – and my grandma baked pies for Henry Ford’s private club
    The easiest apple pie in the world can be made with unpeeled apples but it has to be baked longer so you must use a Lard crust because only Lard can take the baking. Dawns recipe for piecrust is great but now I must use Einkorn flour which is a bit different
    My own recipes:
    Einkorn Piecrust for 2 crust pie
    2 Cups Einkorn Flour
    1 teaspoon Salt
    4 ounces Lard (1/2 Cup)
    1/4 Cup water
    Mix Flour and Salt. Cut in Lard. (Lard tends to mash into Einkorn flour, don’t worry if it disappears into the flour) Pour in water while blending. Make into 2 balls and set aside to rest while preparing apples
    Don’t wash the bowl. Toss apples into same bowl as you slice them and mix the filling:

    No Peeling Sugar Free Apple Pie
    8 medium or 10 small Organic Gala Apples, washed. Do Not Peel
    1 Tablespoon Einkorn Flour (or other flour)
    1/2 Teaspoon Cinnamon
    Nutmeg, salt

    Wash apples. Cut in quarters and remove cores. Lay each quarter on its side and cut into 1/4 inch slices leaving peel on. Combine Einkorn flour, Cinnamon, Dash of Nutmeg, Pinch of salt.
    Toss Flour mixture with apples until coated.
    Sprinkle a piece of parchment liberally with Einkorn Flour. Roll out bottom crust. Einkorn dough is more fragile but don’t worry. Lift parchment on one side and use it to fold crust in half. Gently peel the folded crust and line pie pan. Don’t worry if crust breaks. Just piece it together pressing seams gently. This crust will seal itself. Pile Apple filling into crust. Roll out top crust. Place on top of filling. It usually breaks – just piece it together. Pinch edges. Cut a few slits on top. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking another 1 hour and 15 minutes until fork shows apples are very tender. Pie will be juicy and taste like it was made with sugar because of the longer baking. The peels are needed to create the intense apple flavor. Without sugar, the amount of cinnamon must be reduced. Don’t worry it tastes like grandmas

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