Hi everyone. I need to make some great pastry and would like to use non-store/supermarket lard. Just wondering if you folks know where I could get natural lard in the greater Toronto (preferably Mississauga) area. Any help would be much appreciated. Thank you.
uberathlete
Jul 06, 2008 11:52AM
Who's Talking?
Create and share lists of your favorite lunch spots, favorite local eats, dream road trip and more!
Create a new
list now!
CHOW Pick, posted November 20, 2008
Food Media, posted November 21, 2008
Green, posted November 18, 2008
Wine and Drinks, posted November 18, 2008
Brandt carries all sorts of Lard. It's off to the left of where the cold cuts section is.
Permalink | Reply
Pork lard is available at O Nosso Talho at Dufferin/Bloor.
Permalink | Reply
Where and what is Brandt?
Permalink | Reply
Brandt Meats in Mississauga--Dundas W+Wharton Way. Worth a visit for factory-fresh wurst of all types and Mittel Europe stuff. Great lunch counter for your next LDL binge. Only open Wed-Sat.
Permalink | Reply
FYI, pork fat isn't lard, which is rendered. Not sure what actual advantage you're after, since plain old supermarket stuff works just fine for pastry. Most dud pastry results from improper handling and poor prep.
Permalink | Reply
Tenderflake from Maple Leaf has been available in a non hydrogenated package for at least a year. There may be some advantage to buying from a butcher, but the convenience and reliability of Maple Leaf would be a factor for me.
Permalink | Reply
Well, the lard sold in the supermarket usually has hydrogenated fat and sometimes gives an off, slightly sour flavor.
Permalink | Reply
This product was introduced in 2005 with non-hydrogenated fat, and no off flavour that I can detect. http://www.mapleleaf.com/ConsumerProd...
Particularly no boar or in-heat
smell, that you might get from a butcher.
When a company producing more pork and lard than any other, puts their name on it, there will be no off flavours, as they don't want a recall.
Permalink | Reply
The only way to go for pastry is leaf lard. Available at Healthy Butcher.
http://www.chowhound.com/topics/448274
Permalink | Reply
What?! That stuff has to be rendered--not fun. Then you have to adjust proportions on recipes that use "supermarket" lard. I've never had problems with Maple Leaf and, no, I've never dealt with any "smell" issues, either.
Permalink | Reply
Don't worry, the stuff from the Healthy Butcher is already rendered and ready for pie. As the baker for a family on "pie connoisseurs" it was well worth seeking out.
Permalink | Reply
I think I'll draw the line at "boutique" lard, thanks. The new and improved Maple Leaf does me fine. A good recipe and proper handling are far more important variables affecting a flaky outcome.
Permalink | Reply