Being a clueless city boy re rural life, I had never heard of ‘leaf lard’. Years ago, I recall a muggy, humid Summer visiting in Wisconsin as my grandmother rendered lard. It seemed to be a putrid operation. Years later, I had occasion to visit a ‘rendering plant’ and found myself wanting to…well never mind. In other words, I really know nothing about lard except it is supposedly unhealthy and a thing of the past.
So, I took the above photo of the old can in an old cabin. Then I noticed leaf lard on the can. That resulted in a little home work and for you city slickers and cooking/foodies here is a little information that might interest you.
“Today, most Americans would sooner smoke unfiltered Camels while riding a motorcycle without a helmet than eat lard.” (more about lard)
“Leaf lard is the highest grade of lard (lard is pork fat, the term is usually used to refer to rendered pork fat suitable for cooking). It comes from the visceralmdash;or “soft”—fat from around the kidneys and loin of the pig. It lacks any real pork or meaty flavor, making it an excellent neutral-flavored cooking fat with a high smoking point. Leaf lard is particularly prized by bakers for use in producing moist, flaky pie crusts.” (Baking With Leaf Lard)