What is another word for leaf fat?
Pronunciation: [lˈiːf fˈat] (IPA) 
Leaf fat is a term used in cooking for the pure, white, and flaky internal fat that surrounds the kidneys of a pig. It is often used to produce high-quality pie crusts, pastries, and baked goods as it adds a rich and flavorful taste. However, there are several other terms that can be used interchangeably for leaf fat, including kidney fat, leaf lard, and baker's fat. These fats are all derived from the same location and offer the same properties when used in cooking and baking. Whether you call it leaf fat, kidney fat or leaf lard, this delicious fat will elevate your baked goods to the next level.
