Leaf lard is to be found around the internal organs. The very best fat is the veil of pork, which is the membrane that keeps the intestines from tangling up. If you spread the intestines out a little, you can detach the pork veil, which is a very thin double membrane which encloses little blobs of fat, so when you hold it up it looks like a lace tablecloth. Mom used to use it to wrap a pork loin, after inserting cloves of garlic and bay leaves into the meat. The veil bastes the meat throughout cooking and adds a thin crust to the roast. I’ve also used it to wrap a turkey.
I use lard for everything requiring fat or oil, including cookies, cakes, roasted vegetables, etc. mom used to spread it on her bread like butter, adding a little salt.
Sandy Bradley
