Rendering's Gold Label Leaf Lard, Pasture Raised, Bright White, Neutral Flavor Lard for Baking, Cooking & Frying, 14 oz jar

I was a little unsure about purchasing this leaf lard simply because it was a little expensive but when I look all the good reviews I thought I will give it tried. I am so glad I did because this product it’s fabulous has the best taste and it is odorless and the texture it’s very soft and smooth easy to spread on piece of toast or to use it how ever you please, Love this lard the price it’s high but it’s worth every penny for the quality of the lard I am so glad I purchase this lard because I been looking for alternatives for my omega 3 the good fat, I will definitely purchase this lard again, I am currently on the Carnivore diet and this is a great choice better than butter. Thank you for the great quality!

Used this to make my first ever pie crusts this year for Thanksgiving. Everything I read said the classic way to make the best pie crusts was to use lard and butter instead of shortening. I’m guessing you are having the same problem I did...you can’t find lard anywhere anymore! This stuff isn’t cheap (I assume. Really don’t have anything to compare it to). But people raves about my pies and crusts this year. Even my grandmother (who is known the “pie lady”) was impressed with the crusts. I’m no expert. Again these were my first attempts at pies/crusts. I only asked that everyone was honest in their opinions so I could learn and make changes. I was told that my pies/crusts would stand up against the best of the rest of the family. That’s about the highest praise I could have received. This product was a huge part of that. Best ingredients = best results.

Many years ago I bought some lard. I didn't grow up with it but I had heard how good it was. That block of lard smelled 'piggy' and I was so turned off I never used it. This leaf lard is nowhere near the same stuff. This lard is beautifully white and has virtually no smell at all. I used Alton Brown's biscuit recipe and used all lard where he calls for shortening and butter. Sorry Alton, your biscuits don't hold a candle to these! Being from Georgia (USA) I grew up making cornbread. With this lard I took cornbread to a different level. This stuff is so neutral in flavor that it can go in anything and be used in place of any fat. It's kind of pricey so I don't use it for frying, just baking. Anyway from now on if I want whatever I'm baking to really pop I'm using leaf lard.

I have been looking for a lard that is pure and natural. Trying to stay away from hydrogenated foods. This is a little pricey but it is wonderful! I use it for making pastry (delicious and flaky) and also for frying!! It is well worth the money!

Delicate flavor. A bit expensive or seems so at this point, still finding new ways it adds to my diet.

Great for buttermilk biscuits. I use 70% leaf lard and 30% high fat butter for great tasting biscuits. More flavorful and better texture than plain lard.

I tried this expensive lard with the hopes of improving my tamale masa. I tried both and $33 compared to $4 I won't do it again. Perhaps it would enhance other foods but, not for tamales.....

Expensive, but a very good product. Neutral flavor. Works great in baking pie crusts - i replace about 1/3 of the butter with the leaf lard and it makes the most flaky crusts! Stores for a long time in the frig. Will purchase again!