Meat
Leaf Lard
Leaf lard is the soft, high-quality fat from around the kidneys and loin—prized for pie crusts and fine pastry because it renders clean and bland compared with back fat. Properly rendered leaf lard is snowy and nearly odourless when fresh. Chop and render gently below smoking point, strain, and chill. Use for biscuits, pie dough, and confit. Do not confuse harsh kitchen drippings with true leaf lard. Store cold and airtight; rancidity ruins delicate pastry.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.6 g
- Saturated Fat 5.14 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.91 g
- Polyunsaturated Fat 0.94 g
- Cholesterol 73.9 mg
- Sodium 62.5 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 61.6 g
- Energy 172 kcal
- Water 61.6 g
- Protein 21.2 g
- Fat 11.6 g
- Saturated Fat 5.14 g
- Monounsaturated Fat 4.91 g
- Polyunsaturated Fat 0.94 g
- Omega-3 0.09 g
- Trans Fat 0.2 g
- Vitamins 66.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.75 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.82 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 30 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 380 mg
- Major Minerals 379 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.9 mg
Vitamins
vitamin-c: 30 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.75 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.82 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.42 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.2 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
American and Northern European bakers preferred leaf lard for flaky pie crusts before vegetable shortenings.
Farm kitchens rendered leaf fat separately from harsher body fats for pastry use.
Artisan bakers revived leaf lard as a flavour-neutral fat superior to many industrial shortenings.