Lard

Lard is a type of animal fat specifically derived from a pig. It is a semi-solid white fat product obtained by rendering the fatty tissue of the pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.

History

Lard has been used in many cultures as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished; however, many contemporary cooks and bakers favor it over other fats for select uses. The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken and how the lard was processed.

Production

Lard can be obtained from any part of the pig where there is a high concentration of fatty tissue. The highest grade of lard, known as leaf lard, is obtained from the "flare" visceral fat deposit surrounding the kidneys and inside the loin. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts.

Uses

Lard is commonly used in many cuisines around the world as a cooking fat or shortening, or as a spread on bread. It is an essential ingredient in various dishes such as sausages, pâtés, and fillings, and it is particularly favored for the preparation of pastry because of the "flakiness" it brings to the product.

Health Aspects

Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, the fat of pigs often being as valuable a product as the meat. Despite its reputation as a "unhealthy" fat, lard has less saturated fat, more unsaturated fat, and less cholesterol than an equal amount of butter by weight. Unlike many margarines and vegetable shortenings, unhydrogenated lard contains no trans fat.

See Also

• Tallow
• Suet
• Shortening
• Butter
• Margarine