Not exactly. Fatback is solid unrendered fat with a distinct flavor and texture. It sometimes slightly cured and sometimes smoked. Lard is rendered uncured fatback and is basically a semi-solid oil. Fatback is used for flavor,...

La Palma Mexicatessen has their own rendered lard in the freezer near the checkout. It comes in pints and quarts. I usually buy a pint and freeze it. They also sell those bricks but I can’t imagine why anyone would buy them...

Preferably leaf lard. I had, at one point, bought the leaf fat from Blood Farms and my husband rendered it for me. We are now out, and I would prefer to buy it already rendered! Any suggestions as to where I might find it?

there is a thread in the Outer Boroughs board right now about rendered leaf lard and how it is available from Flying Pigs at Brooklyn’s Grand Army Plaza greenmarket on Saturdays

If you’re making carnitas, you should check out the Mexican markets in Fruitvale (there are quite a few of them). Most of the meat counters have tubs of freshly rendered lard. Specifically, I’ve seen it at All Green...

Tacubaya next to the 4th St. Pasta Shop in Berkeley has half pints or pints of fresh-rendered lard from Niman pork in the cooler.

not to be easy at all. I make a lot of things myself that most people don’t(yogurt, cheese, bread, for example) but I’m not sure I’m up to rendering my own lard. I’ve asked my buther and they don’t...

Because it is a flavor-neutral way to achieve a superb texture in baking. That’s why. I render my own lard (supermarket lard is hydogrenated, just like old Crisco) but it still has a definite porky flavor that is not...

Unprocessed lard can be hard to find locally, unless you ask a good butcher for pork fat and render it yourself (there are plenty of online references on how to do this, IIRC). Your experience is not unusual in many parts of the...

I bought mine from wooley pigs (leaf lard that is) about 5 bucks for a big old chunk. Rendering is not hard – cut off any meat, chop into chunks and render in a pot on the stovetop until it’s liquid and cracklins....

Just go and buy some pork belly ( unsmoked and uncured slab bacon)and slowly render it until you have lard. It will keep in the fridge for a long long time.

white (and therefore over-processed/saturated). A much better source would be to go into just about any Latin market that renders their own lard. In my area I get mine in pints at El Torito (not the chain resto. but an...

anyone know where i can get leaf lard? i’d like to use it for pie crust. i prefer brooklyn but will travel. thanks!

I sent an email to “Ask the Butcher”. No word yet. Just got the email: Maureen, thank you for your question. Leaf lard – the crumbly fat around the pig’s kidneys – is essentially regular lard before it has been rendered....

Not the hydrogenated stuff that most Manhattan supermarkets carry, but rendered and sold. I’d like to find a place that’s not too far from me (Central/East Village). Any ideas? Does Faicco’s do it? Kurowycky?