Lard

Lard is a semi-solid white fat rendered from the fatty tissues of pigs. It is not seasonally dependent and is available year-round. Lard is traditionally used in a variety of cuisines, particularly in Mexican, Chinese, and Eastern European cooking. It imparts a rich, savory flavor to dishes such as tamales, pie crusts, and roasted meats. Lard is also valued for its high smoke point, making it ideal for frying and sautéing.

Lard Synonyms

Pig fat
rendered pork fat

Lard Substitutes

Different Forms/Types of Lard

Rendered

Lard that has been melted, clarified, and strained of impurities, resulting in a pure fat that is shelf-stable and suitable for high-heat cooking.

Tub Lard

Lard that is sold in tubs, often partially hydrogenated to increase its shelf life, which may affect the flavor and health properties.

Leaf Lard

The highest grade of lard, made from the visceral fat around the kidneys and inside the loin of the pig, known for its delicate, creamy texture and is preferred for baking.

Back Fat Lard

Rendered from the fat on the back of the pig, this type is harder and has a stronger pork flavor, often used in savory dishes.

Packaged Blocks

Lard that has been rendered and formed into blocks or bricks, convenient for measuring and cutting for recipes.

How to Choose Lard

When selecting high-quality lard, look for pure, unhydrogenated lard with no additives. The best lard is minimally processed, ideally from pasture-raised, organically fed pigs. The color should be white to off-white, and it should have a neutral scent. If possible, source lard from local butchers or farmers' markets where you can inquire about the rendering process and the origin of the pork fat.

Cooking/Prep Tips for Lard

Lard is a traditional cooking fat that can add depth and richness to your dishes. For intermediate and expert home cooks, it's important to understand that lard has a high smoke point, making it ideal for frying and sautéing. When using lard, ensure it's rendered properly; it should be free of meat bits to avoid burning. Lard can be used in pie crusts to create a flaky texture, and it's also excellent for confit preparations, where meat is cooked slowly in its own fat. Remember, when substituting lard for other fats, use the same amount by weight, not by volume, for best results.

Shelf Life of Lard

Lard should be stored in a cool, dark place if unopened and can last for up to a year. Once opened, lard should be refrigerated and ideally used within six months. For longer storage, lard can be frozen, extending its shelf life for up to a year. When using lard from the refrigerator or freezer, let it come to room temperature for easier handling. Always use clean utensils when scooping lard to prevent contamination.

Recommended Brands for Lard

tub lard: Morrell

leaf lard: Fatworks

packaged blocks: Armour

Cooking Techniques for Lard

Baking: Using lard in baking, especially for pie crusts and pastries, can yield a flakier and more tender product than butter. Cut cold lard into your flour mixture until it resembles coarse crumbs before adding any liquid.

Confit: Confit is a technique where food, typically duck or other meats, is cooked slowly in lard at a low temperature. This method preserves the food and imparts a rich flavor. Ensure the meat is fully submerged in lard and cooked at a consistent, low temperature for several hours.

Sautéing: Lard is excellent for sautéing vegetables and meats. It imparts a unique flavor and helps to create a crispy texture on the food's surface. Heat the lard until it shimmers but doesn't smoke before adding your ingredients.

Popular Lard Recipes

Pork Carnitas
Traditional Flaky Pie Crust
Tamale Dough

Lard Nutritional Information (100g)

fat: 100 g
fiber: 0 g
sugar: 0 g
protein: 0 g
calories: 902 kcal
carbohydrates: 0 g

Flavor Combinations

Lard pairs well with robust, savory flavors. It complements ingredients like pork, beef, and poultry, enhancing their natural richness. In baking, lard works well with both sweet and savory pie fillings. Herbs and spices such as sage, thyme, and smoked paprika also pair beautifully with lard, as do root vegetables like potatoes and carrots. For a balance of flavors, acidic components like apple cider vinegar or citrus can cut through the fat's richness.