2020年7月23日 · Lard is rendered pork fat, which has been strained for a smooth, white fat. Although it’s not unheard of to spread it on toast like butter, lard is mostly used for cooking. Lard is a star...

Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. [3] [4] 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.

2025年3月9日 · Lard's soft texture and neutral flavor make it an ideal ingredient for sweet and savory cooking. Cooking a steak in lard rather than butter or oil can give the meat a richer, meatier flavor and a ...

2019年6月8日 · Put simply; lard is fat that comes from a pig. This fat is usually rendered to remove any impurities, and the resulting lard looks like a pure white brick in appearance. In the past, lard used to be one of the most popular choices of cooking fat.

2021年1月15日 · Learn exactly how lard is made, including step-by-step instructions on how to make it yourself. Plus, get recipe inspiration for using lard.

Nutritionally speaking, lard has nearly one-fourth the saturated fat and more than twice the monounsaturated fat as butter. It is also low in omega-6 fatty acids, known to promote inflammation; according to lard enthusiasts free-range pigs that eat greens, not grains, have higher levels of omega-3 fatty acids.

2019年11月12日 · Lard is the semi-soft, white fat located in the fattiest portions of a pig. Used as a cooking fat for centuries, lard fell out of favor when hydrogenated vegetable shortening was invented in the early 20th century. We now know that hydrogenated fats, also called trans fats, may increase the risk of heart disease.

2024年11月18日 · Lard is a type of cooking fat that is made from the fatty tissues of pigs. It is typically made by rendering (melting and clarifying) pork fat to separate the liquid fat from the solid components. The resulting ingredient is a smooth and creamy substance that …

2022年4月8日 · Lard is a cooking fat made from melted pork fat. It’s white in color with a smooth, semi-soft, solid texture at room temperature, and naturally melts to a liquid somewhere around 95°F to 115° F.

Unlike more saturated fats like tallow and coconut oil, lard’s combination of monounsaturated and saturated fats makes it a perfect fat for baking as it gives things like pie crusts, cookies, biscuits, and pastries a very light, flaky, and soft texture.