I asked if I might have some and they said certainly, if I stuck around a bit. I waited until three hogs were butchered, well, two and the third started and got 6 lovely strips of leaf fat. One had the kidney still attached, which the dog, Ofcharka, gladly wolfed down in about 2 seconds. Tonight it is very cold with a bit of a north wind and the dogs are working. They are keeping the predators at bay, particularly the coyotes, so they need energy. Ofcharka works the main farmyard with Jade and Jenna, but he will certainly jump the fence and go where he is needed. Tonight was his lucky night for the treats.
The lard is in the oven, which is turned on to 170 degrees and it will stay there until morning. Then the fat should have melted out of the tissue without burning or scorching. If it smells fine, it can be frozen for later use, and if not, it can be washed. This is done by putting the hardened fat, now lard, in a pot of boiling salted water and allowing it to boil for 20 minutes or so. The impurities stay in the water and the fat will rise to the top and harden again. The washing can be done several times, if necessary, but this fat is very clean, so it may not have to be done at all.
The fat is perfectly wonderful for human consumption, frying potatoes and such, but best for pastry. Chefs prize leaf lard for their exquisite pie crusts. It is a good thing I am not baking much now, or I might just make a saskatoon pie and eat the whole thing. The lard will be used in soap too and at one time, not that long ago, it was acceptable and even desirable to use it in face creams and such. Would you put lard cream on your face?