Questions? Call Us: 540-333-1867
4010 Swover Creek Rd, Edinburg, VA 22824
 On-Farm Store Hours: THURS & SAT 9a.m.- 3p.m. 
FRI 1-7p.m.

Pork Leaf Lard (Virginia Only)

Pork Leaf Lard (Virginia Only)
SKU: pork-lard
In stock
Price: $5.00
Comes frozen in a quart size BPA free plastic container.

Pork lard is stable at high temperatures, which makes it an excellent choice for frying and baking. It lends an unbelievable flavor to baked goods, roasted veggies, and sweet potato fries!  P
erfect fat for baking as it gives things like pie crusts, cookies, biscuits and pastries a very light, flaky and soft texture.  So give lard a try next time you’re in the kitchen and we would love to hear your feedback! 


Ingredients: Pork Kidney Fat (Made from J&L Green Farm pastured raised pigs)

Cooking Suggestions:
Use in place of shortening or butter in a pie crust.  This will help the crust to be flaky and have a great flavor.  
Make your own:  Buy pork fat and make your own lard.  See pork fat page for how to render the lard.


    Additional Information
    • Brand:
    • Jlgreenfarm
    • Reviews:
    • 4 out of 5
    • Domestic Shipping:
    • Yes
    • International Shipping:
    • No
    • Added to Catalog:
    • 4/23/2014
    Our pork is Forest and Pastured Raised and moved frequently to new paddocks.  To learn more about we raise our pigs and benefits of eating forest raised pork, we encourage you to check out our Pork page here.

    See & Taste the Difference in Every Bite.




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    Customer Reviews

    (5.00) stars out of 5
    # of Ratings: 2
    1. on 3/27/2019, said:
    5 stars out of 5
    I used the lard, and it is amazing! I used it to make some biscuits and they came out super fluffy and with great flavor. I am planning on making some pies with it. Very happy with the order.
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    2. on 9/21/2016, said:
    5 stars out of 5
    I've made my own lard at home, and it's not too bad, but this price and quality is great. I'm glad to just have this good stuff prepared for me! We use it in the cast iron skillet, to pop popcorn on the stove, and I'm now learning to bake with it.
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