Shauna K.
Excellent leaf lard, makes the most beautiful tortillas!
Dana G.
Love that I can get this in bulk and that it is good for cooking virtually everything. It has cut down on my use of seed oils.
Linda D.
This Leaf Lard makes THE best crust for both sweet and savory pies. No chilling required; I start rolling it out as soon as the crust ingredients come together. Crusts are very easy to handle and transfer to pans. I serve a lot of pies to family and friends, and we agree that this lard makes a difference -- it creates a crust firm enough to slice cleanly and support pie contents yet is light and very tender to eat. Any spice or seasoning I add to the crust ingredients clearly comes through as there is absolutely no "oily" off-taste. I use this lard when sautéing vegetables, meats, and grains with seasonings and everything tastes great. Olive oil is now only used as a finisher and on salads. Just got my Pig Pail so now I'm set for the season!
Mardy V.
Great Fat - hard to get these days!!!
Kelly L.
Meat pie. Need I say more?
Fluffy biscuit crust. Filling is a combination of pork and dark meat chicken with onion and poultry seasoning baked low and slow for 3 hours in a covered dish.
Patrick K.
...i think it adds alot to my fried eggs and grateful to reheat a pizza with it thank you
for excellent product.....
cathy k.
We love the pork lard for our biscuits
Margarita A.
Key to LIGHT melt in your mouth Tamales. Love the quality and the neutral flavor, so i can use with any form of cooking or baking. Looking forward to having the gallon size in my kitchen. Thank You for such a high quality product, we are what we Eat!
Mark C.
Being keto fat is very important to our family. After 20 + years this is the best cooking fat I've ever enjoyed. Thanks
SCOTT G.
Great for all sorts of pies
Mary A.
I purchase this for may daughter and son-in-law, with whom I live. It is the only lard that
they use. Food tastes so good when fried in it. They cook "Keto," so this lard is used often.
We like that it is from animals raised the right way, the way animals should always be
raised. I really like the size of this container - although we use it often, it lasts us quite a
while. I plan to purchase it again next year when it is needed. I'm glad "Fatworks" has
proven to be honest and trustworthy. I would like to have shown a picture, but I don.t
have know, so I am sorry for that. Please know, we love this product's quality and taste.
Artur V.
Great quality cookings fats
Teri S.
The best lard for making pie crust as good as my grandma's!
Tammy S.
Love that you have such economical sizes! And I can't wait to use in my pies for the holidays.
Janice I.
I have been ordering from Fatworks for years. Way before they had all of the choices they have now. The reason I order from them is because their products are pure (no additives) and the quality is the best that I have tried. I grew up on a farm and my parents and grandparents butchered all of our own animals. Every part of the animal was put to use. We made our own lard which was our main source of fat. Instead of cooking oil, we used lard. It even went in pie crust, cookies, and things like that. I no longer live on the farm but I still enjoy using a good quality lard. That is why I purchase mine from Fatworks.
Dove R.
The leaf lard smells neutral, a quality my kids appreciate. I transferred it to several small jars and froze those. I've already used a few jars worth. So far so good! I've decided that using lard from Fatworks is a good way for me to support my health as well as pasture based farming in the US. I'm grateful to have access to such wonderful fats!
Amy H.
I think this is a great quality product; however, I didn't give it the highest rating because I purchased it primarily for baking pie crusts. However, I find the taste a little "porky" and like a little more neutral flavor that I've found in other brands for sweet/dessert recipes.
I do think that this would make delicious savory dishes, such as empanadas, etc.
Howard H.
Just made buttermilk biscuits with leaf fat from Fatworks, add butter and molasses and it does not get any better!!!
Marla M N.
Cardamom pastries - I used leaf lard and cultured butter in my very rough puff dough ! They are amazing to say the least !
