lard

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

Image: Homelard.jpg

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Commons gallery: Lard
Commons category: Lard

Sources (2)

via Wikidata · CC0

~13 min read

Article

12 sections

Contents

History
Production
Composition
Culinary use
Nutritional value
Compared to other fats
In baking
In cuisines
Other uses
See also
References
External links

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.

Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless. It has a high saturated fatty acid content and no trans fat. At retail, refined lard is usually sold as paper-wrapped blocks.