Lard is a type of fat which is derived from pigs specially bred for this purpose. The fat is obtained from the fatty tissues under the skin. The Lard is removed from the fatty tissues by a process known as Rendering.
The quality of Lard varies according to which part of the pig it comes from. To prevent rancidity, Antioxidants are usually added, and the lard can also be modified to improve its baking qualities.
Lard is very bland to taste and is quite frequently used as shortening in the making of pastries, and in its pure form is also used for deep and shallow frying.
Lard is generally thick and white. It is solid before melting and resembles a white butter in physical appearance and texture. It is mostly flavorless.
Selecting and Buying
Preparation and Use
Lard is used as a shortening for baking and is ideal for frying because of its high smoke point.
It's the fat of choice for making flaky pie crusts, thought it's not as flavorful as butter.
Conserving and Storing
Store in a cool dark place.