Leaf Lard

A few weeks ago, I went to a hog butchering demonstration at Mado. It is in Bucktown, Chicago. They are on the locovore bandwagon. I am not big on that, but the food they turn out is really good and its BYOB which saves me a few bucks.

Anyway, I watched as the chef took apart half of a 180 pound hog carcass. The first thing they do is cut the leaf lard from the belly. The leaf lard is a heavy fat portion that protects the kidneys and other internal organs when the hog is alive. I didn’t know what it was for. The Mado chef told us that you render it, and use it to make unbelievably flaky pie crust, and for use in other cooking. I ran out and bought some. I have persuaded my wife to make me a cherry pie for the Super Bowl. She is using the leaf lard to make the crust. Can’t wait.

Interesting facts about leaf lard:
1. It has a melting point of 109F-118F. Butter is 82F-96F
2. One tablespoon has 116 calories
3. The fat in leaf lard is better for you than the fat in butter, 48% is monunsaturated fats.
4. It has both Omega 6, and Omega 3 oil, just like fish oil!
5. lard has 44% Oleic Acid. Walnut oil only has 28%. Olive oil has 71%
6. chemically, lard looks like human breast milk. Saturated fat-Monounsaturated Fat-Polyunsaturated Fat Breast milk is 48%-35%-10%, Lard is 42%-44%-10%

So lard is like eating Salmon from a breast! Nice.

3 thoughts on “Leaf Lard

  1. I’m pretty sure you should keep the leaf lard gorge out to about one day per year or else it’s going to be a lot of dead time on a treadmill.

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