Lard

Name: Lard — rendered and clarified pig fat, soft, white and neutral in taste when refined, used for frying, baking pastry, and traditional cooking. Leaf lard (from around the kidneys) is the finest, and used for flaky pastry; unrefined lard has a pork flavour.

Description

Lard was the main cooking fat in Europe, China, and the Americas before vegetable oils took over in the 20th century. It has a high smoking point, around 190°C, and makes exceptionally flaky pie crusts, crisp fried chicken, tender biscuits, tamales, refried beans, and traditional pastries such as Cornish pasties.

Lard fell out of favour because of its saturated fat, and the partial hydrogenation of vegetable shortening, which was marketed as an alternative, later turned out to contain harmful trans fats. Today lard is making a comeback among cooks, although it remains high in calories.

Main nutrition value

Lard is almost pure fat: about 40% saturated, 45% monounsaturated, and a small amount of polyunsaturated fat, and it is a source of vitamin D if from pigs raised outdoors. It has no protein or carbohydrate.

How best to be consumed

Lard is used in small amounts for frying and baking.

1. Use for pastry, biscuits, pies and tamales, in place of butter or shortening.
2. Fry at moderate heat, since it has a high smoke point of about 190°C.
3. Choose good quality, additive-free lard from outdoor-reared pigs, and avoid hydrogenated lard.
4. Store in a cool, dark place or the fridge, and use within a few months.
5. Use sparingly, as a flavouring fat, rather than as a main fat.

Overconsumption could cause…

Lard is energy-dense, and best used in small amounts.

1. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
2. Weight gain, as it is very high in calories (about 900 kcal per 100 g).
3. Oxidised fat if reused many times for frying, or kept too long, which goes rancid.
4. Not suitable for vegetarians, and for those who avoid pork for religious reasons.

GroupsAnimal FatsPorkMammals (red meat)High saturated fatLow sodiumRich in vitamin D

Related foodsBeef DrippingTallowSuetBaconPork BellyPork Ribs

Wikipedia — Lard, used for origin, naming and history: https://en.wikipedia.org/wiki/Lard