Wonderful, Useful Leaf Lard …
The ingredient our Grands (and Great Grands) used for Baking, Sauteing and Frying.
Lard has been a staple and useful ingredient in so many recipes, and dates back to individuals rendering fat from their own animals. Today you have SFMTY who conveniently provides you with Leaf Lard!
December Promotion
And SFMTY will help you out with our Leaf Lard Promotion.
For the month of December our Leaf Lard is available for $9.00 (normally $11.00 per pound) a Saving of $2 a pound!
We also have promotion for E-Gift Card. Purchase a $50 E-Gift card and as the purchaser you will receive an email with a “gifting coupon” of $15 for yourself.
Learn all about Leaf Lard
Leaf Lard is a good choice for baking, sauteing and frying. It produces flaky and tender pastries, and helps to crisp when sautéing or frying. When used in baking cakes, the result is a great cake texture that is light and airy. Since it stays firm at room temperature, Leaf Lard a good choice for baking and making pastries and desserts.
Leaf Lard is considered the best grade of Lard. It is softer, creamier, smoother and more neutral flavour of lard. It is rendered from the fat around a pig’s kidneys and loin.
The Ease of Cooking with Leaf Lard
- High smoke point: Leaf Lard has a relatively high smoke point of 375°F, making it well-suited for higher-temperature cooking methods like frying and sautéing.
- Improved texture: When used in baking, Leaf Lard improves the texture of some foods, such as pie crusts and biscuits, resulting in flaky crusts and tender dough.
- Versatility: Leaf Lard can be used in a variety of preparations, from frying, sautéing to baking, and many different recipes that require a fat.
- Natural fat source: Leaf Lard is a natural source of fat. When sourced responsibly, it can be a minimally processed alternative to some commercially available cooking fats such as shortening.
- Leaf Lard is naturally stable and solid at room temperature; when heated, it does not release free radicals, which have been linked to cancer, as vegetable oils do. Leaf Lard health benefits include actually raising levels of good cholesterol.
- Storage: Leaf Lard is naturally stable and solid at room temperature, and is easier to store.
- Health Benefits: Leaf Lard health benefits include actually raising levels of good cholesterol.
Leaf Lard and butter make delicious, different pie crusts. Try both!
Pie crusts made with Leaf Lard are flaky and crisp, while all-butter crusts have different flavour and tenderness. Leaf Lard has a higher melting point than butter, making pastry easier to work with. Butter’s lower melting point absorbs more quickly into flour requiring colder pastry and quick work to retain flakiness.
For the best pie crust recipe – flaky, crisp, tender and flavourful – use a blend of Leaf Lard and butter.
Shortening was developed as an alternative to Leaf Lard. While the fats are often considered interchangeable, there are differences. Shortening is processed vegetable oil that has been partially hydrogenated to allow it to stay firm at room temperature. Leaf Lard has zero artificial trans fats.
Delicious Pie Crust Recipe
This recipe combines Leaf Lard and Butter for a superior, delicious 9″ pie crust.
Ingredients
- 3 cup (370 g) all-purpose Gluten Free flour or Regular flour
- 1 tbsp (7.5 g) cornstarch
- 1 tsp (5 g) salt
- 10 tbsp (128 g) Leaf Lard from SFMTY
- 8 tbsp (113 g) butter, chilled and cut into small cubes
- 1 large egg
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 ml) cold water
Equipment
- 9-inch pie pan
- whisk
- large mixing bowl or food processor
- pastry blender (optional)
- wooden spoon
Instructions
- Whisk together flour, cornstarch, salt in a large mixing bowl, or blend in a food processor for 10 seconds.
- Add the fats (leaf lard and butter) that has been chilled and cut into small cubes into the flour. Use a fork or pastry blender to reduce the fats to pieces of large pea sized pieces. Do not overwork. This can also be mixed using a food processor.
- Beat egg, water and add vinegar. Pour evenly over the flour mixture. Stir with a wooden spoon until well combined and the mixture is moistened. If making dough in a food processor, slowly add in the liquid, with the motor running.
- Without overworking it, shape dough into a ball and lightly flatten into a circle of about 4 inches. Wrap and chill for minimum 30 minutes or until you use it.
- Roll out the disc of dough between 2 large pieces of plastic wrap or parchment paper until it is ⅛-1/4″ thick.
- Remove the top sheet of plastic wrap and transfer the crust to your 9-inch pie pan. Either flip it over into the pan or invert your pie pan on top of the pie dough and flip it over together.
- Gently press the crust into the corners of the pan, repair any tears, and then trim the edges and crimp as desired.
- Preheat your oven to 375°F and prick the bottom of the crust all over with a fork. Bake for about 20 minutes, or until the pie crust is golden brown. Cool completely before filling.
- Fill your pie crust with your desired filling and bake to your favourite recipe.
- Enjoy!
Remember of our December Promotion: Leaf Lard Savings
For the month of December, our Leaf Lard is available for $9.00 (normally $11.00 per pound) a saving of $2 a pound!
Chef Liz