Fatworks, Pasture Raised Leaf Lard, a.k.a. "Baker's Lard", Artisanally Rendered, for Traditional & Gourmet Baking, Sauteeing, Frying, WHOLE30 APPROVED, KETO, PALEO,14 oz.

This is a great product! I've used it several times and it makes the best pie crusts.

This review is a little late (thanksgiving and since then). But I have twice ordered this product. You can tell it is small batch rendered because the second jar was a slightly different smell and color. Still worked great though. I have now tried this with pies, biscuits, and as it was the only fat I had on hand for frying - donuts. The taste is fantastic in baked goods, and the dough is so nice to work with, so tender, flavorful and flaky. Plus, another thing I noticed is that it produced a sturdy crust. You could cut a slice and get picture perfect slice, crust fully in tact. This was my first pie with this lard - it was perfect. I have been working dough a long time, and have always used a mixture of lard and butter. Someone suggested lief lard, and I am happy she did!!! It makes a huge difference.

Love the flavor it adds to food. So happy with it I ordered another one. Highly recommend.

If you like to cook with lard, this is a great choice. It is pure leaf lard, containing no chemicals or preservatives.

Great product. Not a fan of the glass jar (difficult to get the last amounts out of the jar, my hand doesn't fit inside of it). But the leaf lard itself is great.

My grandma told me growing up that leaf lard makes the best pie crust, I finally gave it a try and it was indeed the best, of course made with the best leaf lard.

It is ironic that one of the things you rate this is flavor because the point of leaf lard is to not add any of that porky flavor haha. So here is the thing it isn't flavorful in that it adds it's own flavor, but it does it's job to add flavor. Get it? I've only used this when I'm working with flour. I've made tortillas, bread, and pastries with it. The down side is the jar is so tiny and it's so expensive. I went through about 3/4 of it on just making sfogliatella alone. Is it worth it's price? Yes. But it's something I'll use to make special pastries, tortillas, and bread instead of an every day cooking fat.

I had been looking for a leaf lard like used to be found in the meat section of stores. It had almost no smell but was not the same texture as Crisco. The stuff called "lard" today has the look and feel of Crisco and is stored on the shelves with the cooking oils and shortenings like Crisco. It does not need to be kept cold. It makes great pie crust but I do not like the strong smell and flavor that this brand has. I have used 2/3 of this lard and 1/3 of the Armour or Morell lard with good luck and less strong flavor. The next crust I make I will try 1/2 of this lard and 1/2 of the Crisco type lard. I object to the strong smell and taste of this lard. However I did bread pork tenderloin cutlets and fried them in this lard and the were delish!!! This lard is pricey but I could live with that if I could get rid of the strong smell.

Everything OK,thank you.