American Guinea Hogs are known for 1 thing and that is their lard!
Leaf Lard is made from loose fatty deposits and is known for making pie crust, in place of shortening. Personal experience has led me to use this for meat pies rather than fruity or sweet pies.
Fat Back Lard contains larger amounts of meat strips from trimming and so has more "farmy" flavor to it. Best used for frying eggs, making soap or suet.
Raised on Petrie Family Farm, Brimfield Ma.
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