What is Leaf Lard?
Our lard is creamy white in color, non-hydrogenated, mild neutrally flavored, and ready to use. At Prairie Pride Farm we start with hog fat that comes from our own naturally raised Berkshire heritage hogs. The fat is collected from around the internal organs of the hogs and then heated to a high enough temperature (a process called rendering) that all of the impurities float to the surface (cracklings). The liquid hog fat is then poured into small white pails. About 2.3 pounds of lard per pail. the lard is cooled and then flash frozen to lock in freshness at its peak. Under USDA inspection, our leaf lard can only technically be called hog fat, because it has not undergone a light test administered by special USDA inspectors, yep, thats right.
No chemicals are used in the open kettle method of processing. A small amount of water is used to start the lard melting.
Our creamy white leaf lard is rendered, which means it is ready for baking and frying.
What is the best way to handle lard?
I keep my lard in the freezer, until I am ready to use it. This keeps it fresh. It can be refrigerated also. Lard is easiest to handle when it is cool.
How do you measure lard?
I use the displaced water method of measuring lard. Example: If you need one cup of lard, use a 2-cup measure and fill with one cup of water, add lard, keeping the lard below the waterline. When the waterline reaches the 2-cup mark, you then have 1 cup of lard and 1 cup of water. Just pour off the water and the lard is ready to use. I like to use cold or frozen lard for this method of measuring (an old 4-H club baking trick).
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