Questionable lard for deep frying

[VLC.MD]

Leaf Lard. Never heard of it.

Leaf lard is the highest grade of lard. All lard is rendered pork fat; the term is usually used to refer to rendered pork fat suitable for cooking. Leaf lard specifically comes from the visceral, or soft, fat from around the kidneys and loin of the pig. As such, it has a very soft, super spreadable consistency at room temperature.

The lard sold in blocks in most stores, by contrast, is rendered from fat from all over the pig and is treated in a variety of ways, including hydrogenation, to make the lard shelf-stable, deodorized, and keep it solid at room temperature.

How to Use Leaf Lard
Like all types of lard, leaf lard has a high smoking point, making it an excellent choice for frying, pan-searing, and even grilling.

Also, while leaf lard doesn’t have the porky flavor of caul fat, it does have a gentle back-note of subtle, gentle meatiness that hydrogenated lard lacks. So it’s a good choice when you want that high smoking point, but you don’t want the final product to taste like pork.

Leaf Lard: What It Is and How to Use It

[Bendy22]

Since I can’t keep enough bacon grease around for all my cooking, I have been using Armour brand lard that is hydrogenated. Here is what they say about this fact from their website:

Armour lard is fully hydrogenated and contains zero trans fats. Fully hydrogenated lard is different than partially hydrogenated oils, which are chemically altered and contain trans fatty acids. Trans fats are harmful because they lower HDL (good) cholesterol and raise LDL (bad) cholesterol levels, increasing the risk of coronary heart disease.

http://www.armourlard.com/why-lard

Taking our the trans fat sounds like a great thing to me!

I really appreciate @richard’s response which helps make it simple. I will keep using this in my cooking with reckless abandon.

[smsherbert]

So glad you posted this as that’s the same brand I use. I’ve been hearing the hydrogenated lard is bad for you argument, but I just bought two big ol’ buckets of this stuff and I’ll be damned if I’m going to throw them away!

[Reid_Smith]

How many times a month are you going to have fries? If you’re talking every day, maybe you would might have a problem. If you are talking 3 or so times a month, relax. It is a choice: tasty or not.

[JCHoffman]

I was worried about trashing mine as well!

[beckyjoy]

What do you think of these lards @richard ? I was curious about them as I remember @carl mentioned using lard from a medical grocery in his fryer and that’s where these are form. Yay or nay? (edit: pics are out of order upon uploading - note that the colors go together - green/green, etc to see the front and back nutrition info for each brand-there’s a red one, blue one and green one!)