Proper Food's - 100% Pure Leaf Lard - Non-Hydrogenated - for Cooking, Baking and Frying - 16 oz

Ever since they took they modified the make-up of Crisco to eliminate trans fats, our traditional pie dough recipes have been a struggle. They crumble and tear easily. They need too much water. Those recipes called either for vegetable shortening or lard. Just to be sure the problem was with the new Crisco, we made a dough with this leaf lard. It worked perfectly. The dough rolled out easily and held perfectly as we placed it in the pie pan.For as often as we make pies, a little trans fat wouldn't have killed us. I don't know that I'd always use leaf lard as it is expensive, but it does produce a lovely old fashioned pie dough.

I use this in my biscuit and pie dough and it is great! The leaf lard is pure white and does not add any flavor whatsoever to my baking. The only draw back is the price. This is why I only use it for special items that I'm really picky about having the best outcome. My biscuits turn out light and fluffy and my pie crust is flaky, but I have to use almost half the container of leaf lard for just one 'two-crust' pie.

Its made my pie crusts very flaky.

Expensive? Yes. Worth it? Totally! Besides being a healthy fat full of the right amounts and balance of Omega 3 & 6, this leaf lard is just yummy. Biscuits and pie crust, if you make them - use this leaf lard and you'll never go back to using any other kind of fat.Also, use this instead of butter for frying up a steak or pork chop. It will take the high heat for a nice sear, but better than that is the taste. I know - the leaf lard has no scent and no real flavor of its own. But you can tell the difference in the flavor of the meat you cooked when fork meets the mouth! It only takes a half teaspoon in the pan, probably even less. I use modern ceramic non-stick frying pans, but find that a bit of fat gives better results in the food.And then there is that feeling of satisfaction, that sense of being nourished, that comes from eating traditional, wholesome foods.

This was the first time I bought leaf lard. I have it used it to make homemade tortillas, and they were so much better than my attempt years ago. I use it for all pan frying for eggs, meat, vegetables, instead of olive oil. I noticed my abdomen looks less bloated, so I think it is reducing inflammation in my body. There is no Porky Flavor or smell. I just bought my second container.

Thank you Proper Foods! Outstanding product and well worth the price for homemade cooking recipes calling for lard or butter in baking or frying.This is a NON-HYDROGENATED leaf lard unlike the crap hydrogenated lard sold in most grocery stores.Their 16oz(454 g) tub container is ideal for home use and more convenient and better in my experience than rendering your own lard from local sources.

All lard is not created equal. Some adds zero to the flavor of your baking. That was not the case with this. Made 3 hand raised pies with this tub and not a one had a soggy bottom. Did a side by side compare to the one I bought at the grocery store and there was definitely a better flavor in the one made with Proper Foods.The price however is oftly high for what it is. That is my only complaint - not about the product but at that price.

I gave up using lard in my pie crusts years ago because it gave me terrible heartburn. But I thought I'd give this a try and I'm very glad I did. This is pie crust like my mother used to make. I used half butter and half leaf lard. For my apple pie I deliberately made the edge of the crust big and fat and it was so good.I gave only 4 stars because it is do expensive.