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, so we usually package it just like it comes out of the pig, 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. Our pasturing system enhances the omega-3 fatty acid and anti-oxidant (like Vitamin E) content of the pig’s fat. It’s ideal for making a homemade leaf lard that is guaranteed to take your baking up a notch or two. (Click on our “Fat” page.)
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.
"We hope you enjoy this farm-to-table, nose-to-tail, slow food eating experience from our family farm."