Pork fat has a high smoke point, it's ideal for searing, frying, and sautéing and it is the only fat we use. Try using it for making chips(fries)

For the perfect pastry crust, I render the fat to make lard.

It’s really easy to do - even if you only want to make a small batch.

We have the back fat ground for your convenience - this is the fat of choice for making sausages - though it works great for making pastry too.

Leaf lard doesn’t work well for making sausage but makes the purest lard and excellent pastry.

Create the best pastry ever with some lard you rendered yourself.