LEAF FAT
Leaf fat comes from the body cavity of the pig, not under the skin like backfat. Bakers and pastry chefs love it because it doesn’t have a “porky” flavor like you sometimes find in backfat. It’s very difficult to grind, but our processor has found a way to do it. So it's already ground for you, ready for rendering into leaf lard.
You can’t find a better shortening for baking than Iberico leaf lard. Pastry chefs love it, not just because of the great taste it gives their pastries. It makes those pastries incredibly flaky.
The fat from these pastured Iberico pigs is unique and special. It is very high in healthy mono-unsaturated oleic fatty acid, the same one found in olive oil. The unsaturated fats cause Iberico lard to liquify at a higher temperature than other pork lards. You will probably have to refrigerate it to get it to solidify.
Oxygen, light, and bacterial action are the enemies of fat. They will increase oxidation and rancidity. So keep your leaf fat sealed, protected from light exposure, and frozen hard until you are ready to use it.