Leaf lard is the fat that is found around the animal’s kidneys and loin. Unlike fatback which generally has a porky flavor, leaf lard is mild tasting. It is often used in baking, producing delicate and flaky pie and pastry doughs. Leaf lard has a high smoke point and can be used as a cooking fat for pan searing, grilling, or frying.
Our pigs are raised on pasture all summer, without hormones or antibiotics. We buy in a small herd of piglets each May that is made up of a mix of heritage breeds, including Tamworth and Old Spot. We feed our pigs non-GMO grain, but being raised outside means they also forage for tubers, roots, berries, grubs, and more. From May to November, we rotate the pigs into new paddocks, allowing them to explore and express their natural rooting behaviors, while also fertilizing those areas with manure.