Leaf lard is the layer of fat that lines the gastrointestinal cavity of a pig. When the pig is slaughtered leaf lard looks like milky, half set, jello and when chilled it hardens to a waxy firm leaf-shaped solid. If you ever wondered why crisco was developed it was because leaf lard is awesome but relatively hard to get if you weren't killing your own pigs. Rendering leaf lard is pretty easy. Just chop it up, as shown, and place it in an oven safe pot with a half inch of water and place in the oven covered at 350' until the fat has rendered and the cracklings are golden brown. Strain and chill the lard and save the cracklings to sprinkle on top of a salad or flavor corn bread with. After the fat has solidified seperate the white lard from the liquid. Failure to do so will give you bad lard. Use in any recipe that calls for Crisco/Vegetable shortening.