Animal lard is a cooking fat derived from the fatty tissue of pigs. This semi-solid, white substance is obtained through a process called rendering, where the fat is melted and purified. For centuries, lard served as a primary cooking fat in many cultures across the globe, predating modern vegetable shortenings.
The Making and Types of Lard
Lard production involves rendering, a process of gently heating raw pork fat to separate fat from solids. The fat is cut into small pieces and simmered over low heat until it melts into a clear liquid. This liquid is then strained to remove impurities, and as it cools, it solidifies into creamy, white lard.
The characteristics of lard, including its flavor and texture, depend on the part of the pig from which the fat originates. Leaf lard, considered high quality, comes from the visceral fat surrounding the kidneys and inside the loin. This type of lard is valued for its neutral flavor and smooth consistency, making it suitable for delicate baked goods.
Another common type is fatback lard, which is derived from the subcutaneous fat beneath the pig’s skin. Fatback yields a lard that is slightly yellowish with a more pronounced pork flavor compared to leaf lard. This makes fatback lard a preferred choice for applications where a richer, savory taste is desired, such as frying.
Culinary Applications
Lard is valued in the kitchen for its high smoke point, around 375 degrees Fahrenheit (190 degrees Celsius). This makes it a good choice for high-heat cooking methods like deep-frying, roasting, and sautéing, as it can be heated to high temperatures without burning or producing off-flavors. Foods fried in lard, such as chicken or donuts, develop a crispy exterior and rich taste.
The distinct crystal structure of lard also contributes to its effectiveness in baking. When incorporated into doughs, lard creates open spaces as it melts, which traps steam and air. This process results in flaky textures in baked goods like pie crusts and biscuits, a quality many bakers prefer. Its lower melting point compared to butter also helps minimize overmixing when combined with flour, contributing to tender pastries.
Beyond frying and baking, lard is a traditional ingredient in various savory dishes worldwide. It is commonly used in Mexican cuisine for making tender tamales and empanadas, and in some European countries, it enhances the flavor and texture of sausages and pâtés. Its versatility allows it to add depth of flavor to many recipes.
Nutritional Composition
The nutritional profile of lard can be compared to other common cooking fats. A tablespoon of lard contains 5 grams of saturated fat, 5.8 grams of monounsaturated fat, and 1.4 grams of polyunsaturated fat. In contrast, a tablespoon of butter provides 7.2 grams of saturated fat, 3 grams of monounsaturated fat, and 0.4 grams of polyunsaturated fat.
Lard contains less saturated fat and a higher proportion of monounsaturated fat than butter. Lard also contains no trans fats, unlike some processed vegetable shortenings.
Lard can also be a source of Vitamin D. Lard derived from pigs that have been pasture-raised and exposed to sunlight tends to have higher levels of this vitamin. Additionally, lard contains choline.