tblsp manteca
Rich in monounsaturated and saturated fats; provides fat-soluble vitamins and contributes energy density to dishes. Contains some vitamin D from pork sources.
About
Manteca is rendered pork fat, traditionally prepared by slowly melting fatty pork tissues until the liquid fat separates from solids and can be strained and cooled for storage. The term originates from Spanish and Latin American culinary traditions, where manteca serves as both a cooking fat and a key ingredient in preserved meat dishes. The rendered fat has a pale cream to white color when solidified, a smooth texture, and a mild, savory pork flavor that deepens with age. High in saturated fat, manteca offers superior heat stability compared to many vegetable oils, making it particularly suited to high-temperature cooking applications.
Culinary Uses
Manteca is essential in Spanish, Latin American, and Mediterranean cuisines as a multipurpose cooking fat for frying, sautéing, and baking. It is particularly valued in traditional preparations of sofrito (sautéed aromatics), in making flaky pastries and empanadas, and as a preserving medium for charcuterie such as chorizo and confit. The fat imparts a distinctive savory richness to dishes and is often used as a finishing fat for soups, legumes, and vegetables. In some regions, manteca is whipped with herbs and spices to create compound fats for spreading on bread.