Proper Food's - 100% Pure Leaf Lard - Non-Hydrogenated - for Cooking, Baking and Frying - 16 oz (Pack of 2)

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.

I repurchases this item for 3-4 times. This is the best quality I can find on the market. Really clean. I am a new mum who needs to breastfeeding a baby. I don't produce much breastmilk but I added this lard in my soup for every meal. I think it helps me produce more milk. My baby gained lots of weight in the past two months as I purely breastfeed her.

is that this isn't the first time I've purchased this product, and it won't be the last. Way too expensive for everyday cooking (at least for me) but when it comes time to make biscuits or pie crust, then this IS the way to go. If flakiness is something you aim for in your pie crust, fruit dumplings, quiche crust, or biscuits, this is what gets you there. I spent months and months perfecting pie crust a number of years ago, adjusting ratios and ingredients, and ended up discovering this product as a "way to flake." Worth every penny, would never consider using anything else. There's no happy road back from perfection.

After researching different lards, I chose this brand after reading that it didn't have a greasy mouth feel, and that the taste was neutral.Although it is far from a bargain, (price wise), I believe in this instance, you get what you pay for.I made apple dumplings, and fried rice using this product, and the calims are true. No greasy mouth feel, and the dumplings did not have a bacon or pork taste.I bake seasonally, twice a year. I do wish it was a bit cheaper but really, for me, the results are worth the extra cost.Looking forward to using this for Holiday baking, and Tamales this year.

I heard about leaf lard over 30yrs ago, when I had taken on the tradition of making holiday buñuelos, Mexican fritters and an elderly friend suggested I use it. I hated the idea of using Crisco, and everyone cringes when you use regular packaged lard, but wanted to stay true to my mom's recipe, so I went with lard because it makes a huge difference in the out come. This year I finally found the Leaf Lard. What a lovely surprise! From using it in the dough to frying each flat tortilla like fritter was an amazingly beautiful experience!!! Light and crispy each piece kept its shape, and the flavor wasn't overwhelmed by a greasy film or after taste. My family, who typically will eat one or two, could not stop!Regarding the price, I thought more than twice about buying it, it isn't cheap, but in the end it was well worth it. Well worth it!

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.