(Exposed!) Where to Buy Pork Fat

In this article, we will talk about where to buy pork fat and some general information regarding pork fats.

Pork is mainly made up of saturated and unsaturated fats, which are both in roughly equal amounts. It has a fat content of 10–16% (2), although it can be substantially higher, depending on cutting intensity and other variables.

However, Pork has a different composition of fatty acids than other livestock meats like beef and lamb. They have low Conjugated Linoleic Acid (CLA) and higher unsaturated fats.

Now, let’s look at the best places to buy pork fat!

What is Pork Fat?

Pork fats are fat extracted from Pork using a process called rendering. they are further canned and sold to be used for cooking (baking, frying, grilling, and sauteing). 

They are often referred to as lard. Both terms can be used interchangeably.

See Also: Where to Buy Beef Plate Short Ribs

Where to Buy Pork Fat

Pork fat is readily available in grocery stores, butcher shops, local farm markets, and several online stores.

Can You Buy Pork Fat at Grocery Stores?

Yes, pork fat is available in grocery stores. Pork fat and lard are used interchangeably, be sure to ask for lard if you can’t find any fat pork labels. 

Pork fats are usually packed in clear jars with both labels. 

Do Butchers Sell Pork Fat? 

Yes, butcher shops are great places to get pork fat. You can also find nearby pig farmers and contact them to see if you can get pork fat, either rendered or unrendered, that you can render yourself.

Can You Get Pork Fat Online? 

Numerous online stores sell pork fat. Search for the one closest to you and order up. 

If you want to purchase large quantities of frozen pork fat, try to find a neighborhood butcher who holds it in stock.

See Also: Where Can I Buy Beef Shank?

Types of Pork Fat

Pork fat comes in three different kinds. They are all excellent and unique in their flavoring, texture, and usage.

The region of the pig and the process of rendering is responsible for differences. It also gives the fat its unique quality.

Here are the types of pork fat you need to know. 

1. Leaf Lard 

Leaf lard is extracted from the supple fat surrounding the kidneys and is considered the best pork fat.

Unlike other lards, leaf lard has a soft texture and is easily spreadable. It is highly sort-out for its mild flavor and almost undetectable. Leaf lard can be used in all kinds all types of recipes.

2. Fatback

It is gotten from the back fat of pigs hence the name. Back fat has a sturdy texture and a richer flavor.

Therefore, this flavor will remain in anything you prepare with it and is basically used in making pork sausages

Fatback is also considered the second-best in the pork fat category.

3. Caul

Often referred to as the lowest quality of pork fat. This type of fat, also known as lace fat, only needs to be rinsed, dried, and stored appropriately.

Caul has a more pungent smell of Pork and is primarily used in making sausages. 

How Much Fat Do You Need? 

Lard has received a lot of bad press in the health-food industry. It was once a common ingredient in practically all-American kitchens.

However, lard was viewed as the unhealthiest cooking fat by the late 20th century because of its high percentage of saturated fatty acids and cholesterol.

The kind of fat you need will be based on the type of pork fat you plan to use. Pork fat has a short shelf life, so it should be stored properly.

When it comes to the fatback, depending on what you are using it for. If you make pork sausages, do you do it once in a while, or do you plan to make them often? Then you can buy pork fat according to this. 

If it is caul because it could be time-consuming and is not used often in foods, a little or a bit may go a long way.

See Also: Where To Buy Duck Breast


Pork fat is mainly used for making sausages, and leaf lard are excellent in baking and can be bought in many places.

Pork fat is high in cholesterol but is safe to eat in moderate quantities except for hydrogenated lard. 

This type of lard has been modified in a lab with chemical alterations, which gives fat a longer shelf life.