Pork Leaf Fat

This is un-rendered pork fat from the pigs raised on Mennonite farms close to Port Perry.
To render it into lard, first chop the fat into smaller pieces and then cook it in a pot over low heat. A slow-cooker is ideal for this! It is finished when the fat has completely melted and the solids have browned slightly (these are cracklings). At this point, strain out the solids and store the lard in the fridge.

Once rendered, this animal fat is ideal for making flaky pastries, but it's also great for frying eggs or vegetables as it has a high smoke point. It makes a great cap for home made pate's or terrines, and some may even enjoy it as a spread on toast!