Pork leaf lard (свиное сало, Schweineschmalz)

Our lard comes from rendering down pure flare fat, which surrounds the pork's kidneys and is rich in protein and unsaturated fats. It is then heated and cooked in our high-capacity dry ovens and filtered with addition of stabilizer and put to cool down slowly and naturally.

During the whole process we perform quality and HACCP checks, thus we guarantee maximum quality and a balance between flavor, color and texture, and at the same time free from soy, milk and gluten. Our facilities have been given the following food certificates: IFS and BRC.

Depending on the cooking requirements we produce four types of pork lard: soft, hard, extra-hard, adding the option of sweetening. The difference is the melting point, making our lard perfect for baking, frying or just spreading. We offer different packaging options: 15Kg securely sealed plastic buckets, 15Kg carton box with protective plastic wrapping inside and plastic terrines of 400g and 225g (8 Oz).