Leaf lard fan boy confesses:. I don't make biscuits, pie crusts or tamales. But if you do, leaf lard is the best. Confession part two:. I use a lot of bacon grease mainly for lubing my cast iron skillet for breakfast and cornbread.
I'm seeing all kinds of uncured meats these days, even bacon. Pork belly is uncured, unsliced bacon. Still, the best fat for lard comes from around the kidneys i.e. leaf lard.
Look for leaf lard online or a good farmers market (Athens). Render it your self in a large pot low and long. It's very easy. None of the transfats produced in commercial rendering. Unsurpassed for biscuits, pie crusts and tamales