radiantmeatball replied to your post: I didn’t want to confit the pheasant legs in duck…
Leaf lard? I’m not familiar…could you explain?
Leaf lard is is rendered from the fat that surrounds a pigs kidneys. It tends to be the purest fat in the pig, and doesn’t have an overwhelmingly “porky” flavor.
talix18 said:
Ah.
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radiantmeatball said:
Thank you! Is this something I can ask for (ie a cut from the butcher at PicknSave)?
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hugeinjapan said:
Which is why a lot of folks bake with it. I need to find a reliable source.
itonlylookslikeimincharge said:
Are they trying to trick vegetarians by throwing “leaf” in there?
themattsmith posted this
