Leaf Lard

Lard may not be the ingredient you add to every meal you make, but it does have its uses. And Cesar Torres had a hard time finding some. So once he did, at Paulina Meat Market he created this little video where he asks the butcher (who sold me some great veal sweetbreads a few months ago) where it comes from.

— Cinnamon Cooper / Comments (2)

Gary Wiviott / November 7, 2009 12:10 PM

The Paulina butcher seems to be describing caul fat as opposed to leaf lard.

Cesar Torres / November 12, 2009 11:45 AM

Whoa! A foodie co-worker just tipped me off to this Gapers Block story with my clip embedded in it. Thanks, Cinnamon. Incidentally, my first time with leaf lard in my pie crust was challenging. I think I need to experiment more with the balance of butter vs. lard. I can thoroughly recommend leaf lard though. A delight for baking.

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