Unrendered Leaf Fat

Our pastured pork leaf fat is just what gourmet chefs are looking for. Once rendered, it makes the lightest, flakiest pastries, and its flavor is an added bonus when used to replace less flavorful vegetable oil options for sautéing. Rendering the fat into lard is a fun project: toss some in your slow cooker or in a stock pot over low heat, and watch the fat melt into clear oil. Add some herbs if you like. Pour it up in glass jars and seal. It will keep — or, well, to tell you the truth, we don't know how long it will keep because we've never had any last more than a year before we use it! a special note: If you are concerned about using animal fat, read what peer-reviewed science has discovered from the latest research in The Big Fat Surprise by Nina Teicholz, and you'll understand why we cook almost exclusively with healthy fats from animals raised on pastures. (We do not recommend fats from industrially-produced animals raised on GMO feeds while being fed steady diets of antibiotics. We don't feel industrial ag is good for animals or people.)