Best lard, according to chefs
Two picks, each tied to a named taster and a public source — from Ann Taylor Pittman and Daniel Skurnick. Recommendations come from foodandwine.com and bonappetit.com.
Oils & Vinegars · The ranking
- 1Top pick
Fatworks Pasture-Raised Leaf Lard
Chosen by- Ann Taylor PittmanCookbook author & recipe developer, Food & Wine
Rendered only from the prized “leaf” fat around the kidneys of pasture-raised hogs, so it’s clean and mild rather than porky, the baker’s lard. Pittman’s lard-and-butter piecrust for Food & Wine calls for leaf lard first, to keep any pork taste out of the pie, and sends readers to fatworks.com: “a quality, neutral-flavored pig fat.” Shelf-stable 14-oz jar, shipped nationwide from the maker.
- 2
Tenderflake Pure Lard (Canada)
Chosen by- Daniel SkurnickExecutive pastry chef, Le Coucou (NYC)
Also chosen by- Ann Taylor Pittman · Cookbook author & recipe developer, Food & Wine source ↗
The yellow-box Canadian baking lard behind generations of flaky pie crusts. Le Coucou’s executive pastry chef uses lard because “you’re almost frying your pie dough from the inside out.” He calls Tenderflake “standardized, cleaner and neutral-tasting” than porky farmers’-market lard, and has friends ship it or drives over the border for it. Food & Wine’s Ann Taylor Pittman recommends it too: “another neutral tasting, high-quality option.” Mass-market, and it contains BHA, BHT and citric acid. In the US, order it from Canadian-food importers or Amazon.
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Questions, answered
- What is the best lard, according to chefs?
- MyTastr’s top pick is Fatworks Pasture-Raised Leaf Lard, chosen by Ann Taylor Pittman (Food & Wine). Rendered only from the prized “leaf” fat around the kidneys of pasture-raised hogs, so it’s clean and mild rather than porky, the baker’s lard. Pittman’s lard-and-butter piecrust for Food & Wine calls for leaf lard first, to keep any pork taste out of the pie, and sends readers to fatworks.com: “a quality, neutral-flavored pig fat.” Shelf-stable 14-oz jar, shipped nationwide from the maker. Source: foodandwine.com ↗
- What are the other top picks for lard?
- No. 2 is Tenderflake Pure Lard (Canada), chosen by Daniel Skurnick (Le Coucou). Only two picks cleared the bar so far. Each card above links to the original source.
- How does MyTastr choose these picks?
- Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.