tbs. lard
Lard is primarily fat (100 g contains approximately 100 g fat) with some vitamin D; it contains roughly equal amounts of monounsaturated, polyunsaturated, and saturated fats, with a composition similar to olive oil.
About
Lard is rendered pork fat, produced by slowly melting and clarifying fatty tissue from pigs, primarily from the abdomen (belly), back, and leaf fat (fat surrounding the kidneys). The rendered fat is strained and cooled to a creamy white or pale yellow solid at room temperature. Lard has been a staple cooking fat in European, Latin American, and Asian cuisines for centuries and was the primary fat used in Western cooking before the widespread adoption of vegetable oils and shortening in the 20th century.
The flavor profile of lard is subtle and savory, with a slightly meaty undertone that varies depending on the pig's diet and the specific fat source. Rendered properly, high-quality lard has a neutral cooking properties comparable to other fats while imparting a distinctive richness to baked goods and fried foods. The texture is smooth and spreadable at room temperature, melting smoothly during cooking.
Culinary Uses
Lard is used extensively in pastry-making, particularly for pie crusts, biscuits, and empanadas, where its fat content creates layers and flakiness superior to many modern shortening substitutes. It is traditionally employed in frying—both shallow and deep—in cuisines ranging from Mexican (carnitas, chicharrones) to Southern American (fried chicken) to Chinese (stir-frying). Lard also appears in bread doughs, refried beans, and various cuisines' traditional dishes. Its smoke point of approximately 370–400°F (190–200°C) makes it suitable for most cooking methods except very high-heat applications.