What is lard made of?
Lard is made from animal fat (usually pork) through rendering. It involves slow cooking the fatty part of the pig until the fat melts and separates from the meat. Depending on the processing method, the resulting cured product may have a pork flavor.
Lard, butter, shortening
Before vegetable shortening was invented, lard used to be the cooking fat of choice. Shortening, made from vegetable oils such as soy or palm oil, is now the most popular choice due to its stable shelf life and affordability. However, both lard and shortening can be used for similar purposes. Butter made from whipping cream is generally favored by bakers, but due to its lower melting point, some turn to lard to create lighter pastries.
Types of lard
Different parts of the pig produce different types of lard, so not all lard is the same.
unrefined lard
Unrendered lard is lard that has been removed from the meat and has not been melted or filtered. It has a lingering porky flavor and is not suitable for baking or dishes that don't taste like pork.
Rendered lard
Rendered lard is derived from pork fat and is favored for its mild flavor and production process.
Processed lard
Processed lard, popular for its lack of pork flavor, is made by melting, filtering, clarifying, bleaching, and hydrogenating it to keep it solid at room temperature.
suet
Leaf lard is derived from the fat surrounding the kidneys and abdomen and is the most luxurious type of lard. Its advantage is that it has a soft, creamy and smooth texture and is perfect for baking as it has no porky taste.
When to use lard?
Lard is a versatile cooking fat that can be used for baking, sautéing, grilling, or frying. To avoid the porky smell, choose rendered or processed lard. It's great for frying, creating a flaky crust, and adding a crispy crust to chicken.
lard substitutes
Shortening is the best substitute for lard because it is also 100% fat. Use a 1:1 ratio when replacing. Cream and olive oil can also be used in specific amounts.
Is lard bad for you?
Lard was once a popular cooking fat but was demonized due to its high saturated fat and cholesterol content. In the 20th century, McDonald's used butter for frying until it switched to vegetable oil in 1990. However, lard is gaining popularity again as a healthier alternative to vegetable shortening and butter, with less trans fat than shortening and less saturated fat than butter. Still, moderation is recommended when using any cooking fat.
