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File:Homelard.jpg · Wikimedia Commons · See Wikimedia Commons

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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.

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.

AI-generated from the Wikipedia summary — may contain errors.

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: 3.4
Oils.sapon: 190–205
Oils.unsapon: 0.8%

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 22 products

dNutri-Score

2NOVA · Processed culinary ingredient

Energy: 918 kcal
Fat: 99.8 g
— of which saturates: 40.8 g
Carbohydrates: 0 g
— of which sugars: 0 g
Fibre: 0 g
Protein: 0.1 g
Salt: 0 g

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via Open Food Facts · ODbL

Wikidata facts

Subclass of: dripping
Has part: fatback
Image: Homelard.jpg

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Commons gallery: Lard
Commons category: Lard
on focus list of Wikimedia project: Wikipedia:Vital articles/Level/4
described by source: Encyclopædia Britannica 11th edition

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