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Rendered Leaf Lard

5

Blue Hill at Stone Barns conducted a search for the perfect pie. Baker Gabrielle Langholtz's award-winning Honey Pie uses this recipe for Leaf Lard to make the crust.

  • Yield: Makes enough for about 6 double-crust pies or 12 single crust pies

Source: The Martha Stewart Show, December Fall 2006/2007

Ingredients

  • 3 pounds leaf lard, cut into 1/2-inch cubes

Directions

  1. Preheat oven to 350 degrees. Place lard in a Dutch oven and bake until fat melts and the cracklings float to the surface, stirring every 45 minutes (this may take up to 4 hours). Remove from oven and strain into a heatproof glass measuring cup; discard solids. Pour rendered lard into small ice-cube trays about halfway full and freeze.

Reviews Add a comment

  • PollyJD
    21 NOV, 2008
    Leaf lard is high quality lard. It doesn't taste like pork, so it's great for baking. It can be hard to find though. There is a general store in PA called Dietrich's Meats that you can call and order it from. I'm pretty sure that they will ship anywhere. Their website is http://www.dietrichsmeats.com/.
    Reply
  • karyntheresa
    20 NOV, 2007
    me too! i amso want to know what is leaf lard? and where can i get it?
    Reply
  • mhs2362
    19 NOV, 2007
    You say to bake leaf lard for 4 hrs. what is leaf lard and where do I get it?
    Reply