In my kitchen I gently cook the chunks of internal fat that naturally occurs around a pig’s kidneys, rendering out the pure oil that when cooled to it’s solid state is known as Leaf Lard.
At Tide Mill Organic Farm in Edmunds, Maine they raise the pigs that create this incredible fat, a blend of old-fashioned heritage breeds. Their pigs spend most of their lives in woods and meadows awash in the crisp salt air breezes of Cobscook Bay, where they “express the piggyness of the pig,” as nature intended.
Your Leaf Lard should be kept refridgerated, for up to a month, and can be frozen for about a year without loosing any of its amazing qualities. Bon appétit!