Raw, unaltered pork leaf fat from truly pasture raised pigs that can be rendered for cooking to make delicious leaf lard.
The Leaf lard is prized as the best type of lard for using in baking, especially pie crusts.
Lard is the second highest food source of vitamin D, after cod liver oil. One tablespoon of lard contains 1,000 IU’s of vitamin D. Also important, vitamin D is a fat-soluble vitamin so it requires fatty
acids – including saturated fatty acids – to be absorbed and utilized in the body. Lard provides the perfect package of vitamin D along with the required fatty acid co-factors. Other food sources of vitamin D, including pastured egg yolks and liver, pale in comparison to the amount of vitamin D in lard.
There is a catch, however: only lard from pastured hogs contains vitamin D,since the pigs must have access to sunlight to synthesize the D and store it in their fatty tissues. Grocery store tubs or sticks of lard are from confined, antibiotic-laden pigs and should be avoided.