Fats & Oils | Paleo Keto

Leaf Lard

Sus scrofa domesticus Allergen-Free
Leaf Lard

Sourcing & Taxonomy

  • Family Suidae
  • Primary Cuisine European
  • Seasonality Year-Round
  • Source Pork

The Forktionary Angle

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Definition

High-quality lard rendered from the visceral fat around the pig's kidneys, prized for its neutral flavor, high smoke point, and superior flakiness in pastries.

Sensory Profile

TasteNeutral,Mildly Porky (when unrefined)
TextureSmooth,Creamy,Solid (at room temp)
AromaFaintly meaty (when unrefined),Neutral (refined)
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 tbsp (13g)
Calories900 kcal
Total Fat100g
Saturated Fat39g
Trans Fat0g
Cholesterol95mg
Protein0g
Total Carbohydrate0g
Dietary Fiber0g
Total Sugars0g
Calcium0mg
Iron0mg
Potassium0mg

Chef’s Secret

For the flakiest pie crusts, ensure your leaf lard is extremely cold and cut into small pieces before incorporating into the flour. Handle the dough minimally.

Substitutions

Best Match

Vegetable Shortening

1:1

Best vegan/vegetarian alternative for flakiness in pastry, neutral flavor.

Butter (cold, unsalted)

1:1

Adds rich flavor, but has a lower smoke point and can produce slightly less flaky results.

Coconut Oil (refined)

1:1

Solid at room temp, neutral flavor (if refined), good for frying, but different texture in baking.

Bacon Fat (filtered)

1:1

Provides a savory, smoky flavor, excellent for savory applications, but not for neutral dishes.

Buying Guide

Seek out pasture-raised or organic leaf lard for best quality and flavor. Store in the refrigerator or freezer.

Flavor Pairings

Pie Crusts Biscuits Tamales Fried Chicken Sautéed Vegetables