The highest grade lard and back of the pig comes from the visceral (or “soft”) fat from around the kidneys and loin of the pig. It lacks any real pork or meaty flavor, making it an excellent neutral-flavored cooking fat with a high smoking point. This fat can be rendered in a dutch oven or slow cooker to make lard for excellent pie crusts or instead of cooking oils. When we render our lard, we tend to strain off the rendered fat as it liquefies as we feel the flavor of lard will have a more neutral flavor.
This product is sold by the pound averaging 1 – 1/2 pounds per package. This product is sold by the pound. This product is sold by the pound.The price is an approximation based on the average weight of the cut so we will adjust the cost on your order once we pull your order from inventory.