oil or lard
Lard contains a balance of monounsaturated (45%) and saturated fats (40%), with approximately 115 calories per tablespoon and no trans fats when properly rendered. It is a source of fat-soluble vitamins including vitamin D and choline.
About
Lard is rendered pork fat, traditionally produced by slowly heating pork adipose tissue (typically from the belly, back, or leaf fat) to extract its liquid fat, which is then strained and cooled. The resulting white or off-white fat is prized in cooking for its high smoke point (370°F/188°C) and distinctive savory flavor. Chemically, lard is composed primarily of monounsaturated and saturated fats, with a melting point between 36-40°C, making it solid at room temperature. Historically a staple in European, Latin American, and Asian cuisines, lard remained the primary cooking fat for centuries before being displaced by vegetable shortening and oils in the 20th century. Contemporary artisanal producers have revived interest in high-quality lard from heritage pork breeds.
Culinary Uses
Lard is valued for producing flaky pie crusts, biscuits, and pastries due to its ability to create distinct fat layers in dough. It is used for frying, sautéing, and roasting, imparting a subtle pork flavor that enhances savory dishes. In Latin American cooking, lard is essential for refried beans, tamales, and carnitas. Traditional European cuisines employ it for rendering confit preparations and enriching stocks. Lard's neutral-to-savory character makes it suitable for both sweet and savory applications, and its higher smoke point compared to butter makes it suitable for high-heat cooking applications.