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Highest grade of lard. Leaf lard specifically comes from the visceral, or soft, fat from around the kidneys and loin of the pig.
So how can you tell which fat is which when you're at the grocery store? Is it labeled leaf fat, back fat, etc.?
(I'll bet those cooked pieces taste yummy in cornbread!)
So I went back to the German Deli that sold me the REAL bacon (no water, no sugar) and I was looking for some pork fat. They didn't have any for sale but they didn't have pre-rendered lard that I bought. I about 4 bucks worth and it's a little bigger than your standard container of hummus. I look forward to using it soon.
In the mean time (while at work) i'll be calling a few other local deli's to see if they can sell me raw pork fat that I can render at home....shouldn't be that hard right?
Might be easier (and cheaper) to get pork fat from a local butcher or grocery store rather than a deli. You can, of course, still buy lard in the grocery store. Well, around here (SC) you can.
Do you have to keep your lard refrigerated so it doesn't go rancid?
GCrawford, I see in one of your pictures that you use The OveGloves for handling your hot skillets. Just wanted to comment that they are my heat protection of choice. Last year I picked up a pair of welding gloves, and they don't do nearly as well as the OveGloves. Mine have become saturated with Crisco from seasoning so much cast iron. I try to be careful but after so many, they have still become saturated. I've soaked them in degreaser, then run them through the wash and it helps, but they end up a little stiff and not completely Crisco free. Sorry to get off topic.