We slow cook our Saddleback Pork fat over night for about 8 hours until it becomes a creamy and refined liquid. Once refrigerated it becomes a butter like consistency that can be spooned, spread or dolloped.
It can be used in place of butter and is a wonderful ingredient in many savoury dishes such as pâtés and pastry. Our Saddleback Lard creates a lovely flakiness to your pastry and helps give natural layers.
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