lard or shortening
Lard contains approximately 40% saturated fat and 50% monounsaturated fat, including oleic acid; it is a source of vitamin D and choline when derived from conventionally raised pigs. Shortening composition varies widely depending on source (animal or vegetable) and formulation, but most contain significant saturated and trans fats depending on hydrogenation.
About
Lard is rendered pork fat, historically one of the primary cooking fats in European and American cuisines. It is produced by slowly heating fatty pork tissues (typically from the belly, back, and lard deposits surrounding the kidneys) until the fat melts and separates from connective tissue, which is then strained and cooled into a white or off-white solid or semi-solid state. True lard is 100% fat with no additives, though commercially produced lard may contain preservatives. Shortening refers to any fat—whether lard, vegetable oil, or a hydrogenated blend—used in baking to create tender, flaky textures; it became a commercial category in the early 20th century as vegetable-based alternatives (such as Crisco) gained prominence as shelf-stable, neutral alternatives to lard.
Culinary Uses
Lard and shortening are essential for achieving specific textural qualities in baking: flaky pie crusts, biscuits, and laminated pastries depend on fat's ability to create discrete layers when dispersed through dough. In savory cooking, lard has been traditionally used for frying, sautéing, and enriching dishes across Spanish, Portuguese, Mexican, and Southern American cuisines, imparting subtle pork flavor. Both fats resist oxidation better than many oils at high heat, making them suitable for deep frying. Modern chefs and home bakers have revisited lard for its superior flakiness compared to vegetable shortening and its higher smoke point relative to butter. Plant-based shortenings dominate commercial baking, while artisanal and traditional cooking often favors rendered animal fats.