I managed to find a fantastic (local) source for leaf fat back in May and rendered a few pints of lard. You can enjoy the lard in baked goods, stir-fries, or use it in combination with another oil when deep-frying. Yum! For the life of me, I can’t find my notes on the exact steps I took but I essentially followed the guidelines from these two websites:
The Daring Gourmet: How To Render Lard (and why you should use it)
Food52: In Praise of Lard, and How to Render Your Own
For my local friends: I bought the leaf lard, along with different cuts of meats and duck eggs from Chander Hill Farm. We highly recommend!
