lard
Sign in to saveLard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.
AI overview
Lard is a semi-solid white fat made by melting down the fatty tissue from pigs. It differs from tallow, which is made from the fat of cattle or sheep instead.
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Key facts
- Oils.name
- Lard
- Oils.image
- 250px
- Oils.caption
- Wet-rendered lard, from pork fatback
- Oils.fatcomposition
- y
- Oils.sat
- 38–43%:Palmitic acid: 25–28%Stearic acid: 12–14%Myristic acid: 1%
- Oils.unsat
- 56–62%
- Oils.monoun
- 47–50%:Oleic acid: 44–47%Palmitoleic acid: 3%
- Oils.polyun
- Linoleic acid: 6–10%
- Oils.properties
- y
- Oils.melt
- backfat: leaf fat: mixed fat:
- Oils.sg20
- 0.917–0.938
- Oils.iodine
- 45–75
- Oils.acid
Article
12 sectionsContents
- History
- Production
- Composition
- Culinary use
- Nutritional value
- Compared to other fats
- In baking
- In cuisines
- Other uses
- See also
- References
- External links
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.
Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless. It has a high saturated fatty acid content and no trans fat. At retail, refined lard is usually sold as paper-wrapped blocks.