lbs raw
Lard is primarily fat (approximately 100% by weight in rendered form) and contains monounsaturated fats including oleic acid, plus saturated fats. It provides fat-soluble vitamins when derived from well-fed pigs and is relatively neutral in terms of trans fats when properly rendered.
About
Lard is rendered pig fat, traditionally produced by slowly heating pork fatback or other fatty pork cuts until the fat melts and separates from the connective tissue. The resulting clear or off-white fat is then strained and cooled, solidifying into a dense, smooth product at room temperature. Lard has a mild, slightly savory pork flavor and creamy mouthfeel. Historically one of the most important cooking fats in Western, Latin American, and Asian cuisines, lard remains valued for its high smoke point (around 370°F/190°C) and unique culinary properties that differ significantly from vegetable oils and butter.
Culinary Uses
Lard is prized in pastry and biscuit making, where it produces exceptionally flaky, tender crusts due to its molecular structure and lack of water content. It is essential in traditional Mexican cooking for refried beans, carnitas, and tamales, and remains fundamental in Southern American cuisine for biscuits, pie crusts, and fried foods. Lard is also used in Chinese cooking for stir-frying and in European charcuterie for terrines and pâtés. It adds richness and authentic flavor to cornbread, pie doughs, and traditional Latin American dishes. Its high smoke point makes it suitable for frying, though it imparts a subtle pork flavor that pairs well with savory rather than sweet applications.