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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Pork leaf fat is a nutrient-dense source of monounsaturated fats, specifically oleic acid, which is linked to heart health. It is also a rare natural source of Vitamin D and contains choline, which supports brain and liver function. However, because it is 100% fat and high in calories, it should be consumed in moderation.
Pork leaf fat is extremely calorie-dense, providing approximately 902 calories per 100g. It consists of 100g of fat, with 0g of carbohydrates and only trace amounts (0.1g) of protein.
Yes, pork leaf fat is ideal for a ketogenic or low-carb diet. Since it contains zero carbohydrates and is composed entirely of fat, it helps individuals reach their fat macro goals without affecting blood sugar levels.
Leaf fat is the internal fat found around the kidneys, whereas regular pork fat (back fat) comes from under the skin. Leaf fat is prized for its mild, neutral flavor and superior texture, making it the preferred choice for delicate pastries and baking.
It is most commonly rendered into 'leaf lard' by heating it slowly over low heat until it melts. Once rendered, it is used to create exceptionally flaky pie crusts, biscuits, and pastries, or used as a stable oil for high-heat frying and sautéing.
Pork leaf fat is often considered superior for frying because it has a high smoke point and is more chemically stable than many polyunsaturated vegetable oils. This means it is less likely to oxidize or break down into harmful compounds when exposed to high heat.
Raw leaf fat is highly perishable and should be stored in the refrigerator for no more than 2 to 3 days. For longer storage, wrap it tightly in airtight packaging and freeze it; it will remain high quality for up to 6 to 12 months.
raw pork leaf fat is a versatile ingredient found in cuisines around the world. With 902 calories per 100g and 0.1 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →No, pork leaf fat is neither halal nor kosher. It is an animal fat derived from pigs, which are strictly prohibited in both Islamic and Jewish dietary laws.
While you can use small amounts of chopped raw fat in some savory dishes, it is best to 'render' it first. Rendering removes the connective tissue and moisture, leaving you with pure, white lard that is shelf-stable and easier to incorporate into doughs.
Fresh pork leaf fat should be bright white and have a very faint, clean smell. If it develops a sour or rancid odor, turns yellowish or grey, or becomes slimy to the touch, it has spoiled and should be discarded.