Yes there are significant differences in types of lard. The animal used makes a difference Pork and Beef fats are quite different, Most modern lards are a blend. However Kosher Lard is beef fat only. Then there is the part of the animal used, The best fat was always what was known as Leaf Lard, this is a harder fat than the general subcutaneous fat on the rest of the animal and is found around the internal organs. Within Leaf Lard there is one specific fat that stands alone... Suet... this is the perinephric fat found only surrounding and protecting the animals kidneys. This has a higher melting point than any other fat, and is very firm. This is why it was treasured for making dumplings and puddings as it did not melt until after the temp was high enough to set the structure of the dough, thus leaving behind lots of airy holes. Suet is also more healthy than regular lards as it's fat constituents are those considered less harmful. If you can find a butcher that still breaks down full carcasses you can buy suet there, it is also available on the internet, frozen it keeps indefinitely, and while frozen it can be grated or chopped to the coarseness you need in the recipe, no cutting in needed just mix in to the flour so that each piece is coated with flour before adding any wet ingredient.

• Reply