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Does anyone know where leaf lard is sold to the public in Chicago?

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Ed Fisher
my chicago food photos

RIP LTH.

Thanks! I live near there, so it will be handy.

HI,

Just in case you didn't see, Mike had to render the leaf lard himself. I had the impression if he had to do it again, he would have rendered it at a lower temperature.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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I bought leaf lard from Paulina, but you might also try Peoria Packing. They quoted a much lower price than Paulina over the phone, but I never got around to comparing theirs' to Paulina's.

I rendered about 2 pounds of leaf lard recently. Instead of stove-top rendering, I put the diced lard (about 1/2 inch dice) in a deep, heavy dutch oven and baked at about 300 degrees for several hours--until the skin was a crispy yellow-brown, to the point of cracklin'-dom.

Despite my deep love of all things pork, I will say that the smell of pork fat rendering, after about the first hour, becomes quite overpowering and stomach-churning if you don't have a stove hood/vent. I abstained from all pork products for a whole week because the 'mental' smell lingered long after the actual aroma dissipated.

If you can bear to eat the cracklins after the rendering process, you win a gold star in my book. I kept those greasy, crunchy nuggets around for a few days, just to see if I could put them to good use (Mike's suggestions were tempting), but I couldn't quite bring myself eat them.

Anyone know of sources of leaf lard in the near north burbs? I've checked several places and come up empty: Fresh Farms, Super H Mart, Produce World, Jerry's in Skokie and Reagan's in Glenview.

I know I can get it at Paulina, but just want to see if there's anyplace closer to home before I make a trip into the city.

Thanks!

This is probably more than a little late in response, but I would imagine a likely candidate to be:

Zier's Prime Meats & Poultry
813 Ridge Road
Wilmette IL 60091
(847) 251-4000
Tuesday-Friday 9-6, & Sat 9-5
(closed Sun & Mon)

I have not bought it there so cannot say for certain but I'd be shocked if they didn't. Besides, a visit there would be well-rewarded for so many other reasons....

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Gypsy Boy

“How can a nation be called great if its bread tastes like kleenex?” (Julia Child)

A little late here too, but Butcher & Larder offers it . . . they may even be the sole supplier now to Bang Bang Pie Shop (not sure if Smoking Goose is still in the picture). But call ahead to B&L because with the quantity that I'm guessing they're providing to Bang Bang, they do not always have it readily available.

Beautiful, snow white unhydrogenated lard for $2.50 a pound (beat that!) at Ziers.

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Gypsy Boy

“How can a nation be called great if its bread tastes like kleenex?” (Julia Child)

That's a great deal - but do you know what type of lard, what part(s) of the pig?

Nope, but Dave Zier said that they buy it from someone else. (It wouldn't surprise me to learn it's leaf lard but I can't say so definitively since I didn't think to ask). I just made biscuits with it this morning and it is superb stuff: the biscuits themselves may be the best I've ever made. Theyhad a wonderful full flavor (if that makes sense)--absolutely terrific (recipe from Edna Lewis/Scott Peacock cookbook).

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Gypsy Boy

“How can a nation be called great if its bread tastes like kleenex?” (Julia Child)

Well, I picked up leaf lard from Butcher & Larder yesterday, and while it smells delicious, it smells far porkier than leaf lard I've used before so there's no way it's making it into the cherry pies I'm planning on baking. I'm sure it would be great for other uses, and for savory pies, but not this fruit pie.

Hmmm...this sounds like a pretty good idea for a pie...http://www.seriouseats.com/recipes/2008/07/pork-chops-cherry-sauce-recipe.html

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“The problem with people who have no vices is that generally you can be pretty sure they’re going to have some pretty annoying virtues.” Elizabeth Taylor

Had I not bought all four pounds in their freezer, I'd urge you to go get some asap. Still, I am sure by tomorrow or Tuesday, they may have restocked. I'd strongly encourage you to give them a call; what I used would be absolutely fine in a fruit pie... No porky/meaty scent that I can detect.

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Gypsy Boy

“How can a nation be called great if its bread tastes like kleenex?” (Julia Child)

We've been rendering our own leaf lard for a few years now, just like the old timers, over a fire in a cast iron kettle.







If your lard is made from the leaf fat, it'll have very little smell. If it smells porky, there is probably some trim fat added. It'll work the same as leaf lard, but it might import some flavors that don't always jive with what you're cooking/baking.

Just my 2 pennies worth.....

Tim

Exactly as I recall from having used leaf lard a couple of times before - very little pork smell. Which is why I'll use the "leaf" lard from B&L, just not for a sweet pie. I'll probably call Zier's because I'm still experimenting with my butter/leaf lard pie crusts.

Any place near Logan Square or Avondale or even Albany Park have leaf lard? Trying to avoid having to go all the way down to Paulina Meat Market and want something closer.

This is where we have been getting our leaf lard for many years.
http://www.dietrichsmeats.com/index.htm
Their not in Chicago, don't take credit cards only phone orders but their leaf lard is superb.
I only order during cold months along with caul fat, an indispensable ingredient, once you get used to working with it.
Any leaf lard that tastes Porky is not good for baking.

Good leaf lard will keep forever in the fridge and you can freeze the caul fat.-Dick

Well, not exactly - the leaf lard I purchased from Butcher & Larder was too porky for fruit/sweet pies, but I used it to make a terrific crust for a pot pie, where the porkiness worked extremely well in the dish. I have not yet called Zier's, but I plan to . . . soon.