Comments on: Lard – a photo essay

By: Abstinence & Seasonal Eating « Kevin Kossowan

Abstinence & Seasonal Eating « Kevin Kossowan — Wed, 02 Nov 2011 16:33:01 +0000

[...] grateful for it. Today’s example is lard. I haven’t had lard in the house since last year’s was all used up. That means that I haven’t had a tart, fruit pie, meat pie, in some time. [...]

By: Deb Krause

Deb Krause — Fri, 30 Sep 2011 02:29:22 +0000

We got our pig from Country Quality Meats today (they get their hogs from a farm near Newbrook, close to were I grew up) and asked that they save the fat for me so I could try my hand at making lard.
they ground it all up and put it in bags, so i have no idea where on the pig the majority of the fat came from (where on the pig that is), but i’m trying the first bag of it tonight… stove top method.
*fingers crossed* i hope it works!
thanks for all the inspiration!

By: CourtJ

CourtJ — Tue, 16 Nov 2010 21:44:01 +0000

So impressed with the stuff you do all from scratch! I thought sausage, wine and cheese were somrthing, but this is something else. You’ve got some mad food creating skills.

By: Homemade Pastry with Homemade Rendered Pastry Lard and Rolly-Polly! « A Canadian Foodie

Mon, 01 Nov 2010 01:05:25 +0000

[...] you recognize these packages? You would only if you read Kevin’s blog. If you don’t you should. He is a hard core lover of good food. He walks his talk and has [...]

By: Kevin

Kevin — Wed, 20 Oct 2010 02:15:39 +0000

Valerie: 1) thanks 2) apparently because of the way it forms/is shaped 3) nothing, believe it or not. I ran a knife around the edge, and the bottom popped clean. Maybe because of how frozen it was? 4) dunno, but I’m going to guess 2kg or so [moisture loss and chitlins making up the balance] 5) I could be wrong here, but my understanding would be that higher temps would impart more roasty-meat-type flavors 6) a whole pig – leaf lard plus a few pieces of back fat [but not much back fat]
Eliza – thanks. :)
Mme F – cool to hear from you! Glad you liked it.

By: Madame Fromage

Madame Fromage — Wed, 20 Oct 2010 01:03:51 +0000

OMG, this may just be my favorite post ever — you have rendered lard into something stunning. I am in awe.

By: Eliza Cross

Eliza Cross — Tue, 19 Oct 2010 02:55:25 +0000

Your photos are amazing! Count me a huge fan of your Lard Art.

By: A Canadian Foodie

A Canadian Foodie — Sun, 17 Oct 2010 13:56:22 +0000

11. great photos.
2. why is it called leaf lard?
3. what did you use in the pan to unmold it? I used non-stick pans (h-aha) and there was NO WAY it would come out
4. How many pounds of fat did you start with?
5. Why 5 hours?,,, I still got very white and clean fat with medium heat – it wasn’t simmering, but it was boiling. I used my Balkan expert. What did you find that influenced your decision to go low and slow.
6, was this the amount from one pig, or a half a pig?
Love the ties.
Can’t wait to use it! I haven’t got a response from Christen yet, but will be doing it Monday if we can connect for me to get some lard to make the pastry with.. One pound usually gives enough for 4 single pie crusts with a bit left over. Is that what you want to do with this pastry: pie pastry? If so, I could make it for you and then return it in packaged single discs for pie plates (or tarts or whatever).
If not, I could just take a pound and make the pastry with that, use two of them for a double crusted pie for the tasting and return the other two for you to use at your leisure.
I was thinking Granny Smith apple pies – three of them, for the standard tasting. But, I could make any kind. Do you have a preference?
Also, the pies do freeze beautifully, before baking, and after making… so the tasting can actually be anytime.
:)
Valerie
:)

By: Kevin

Kevin — Sun, 17 Oct 2010 12:29:13 +0000

Good morning Carissa. About 85-90% leaf lard, with a few chunks of glorious back fat [photo top left] making up the difference.

By: Carissa

Carissa — Sun, 17 Oct 2010 12:18:59 +0000

My breath actually caught in my throat looking through these photos. Is it all leaf lard?