backfat: 30–40 °C (86–104 °F) leaf fat: 43–48 °C (109–118 °F) mixed fat: 36–45 °C (97–113 °F)
Smoke point
121–218 °C (250–424 °F)
Specific gravity at 20 °C (68 °F)
0.917–0.938
Iodine value
45–75
Acid value
3.4
Saponification value
190–205
Unsaponifiable
0.8%[2]
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. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.[5] It has a high saturated fatty acid content and no trans fat. At retail, refined lard is usually sold as paper-wrapped blocks.
Many cuisines use lard as a cooking fat or shortening, or as a spread in the same ways as butter. It is an ingredient in various savoury dishes such as sausages, pâtés, and fillings. As a replacement for butter, it provides flakiness to pastry. In western cuisine, it has ceded its popularity to vegetable oils, but many cooks and bakers still favor it over other fats for certain uses.
^National Research Council. (1976). Fat Content and Composition of Animal Products.; p. 203. Washington, DC: Printing and Publishing Office, National Academy of Science. ISBN 0-309-02440-4
^ abCite error: The named reference sourcebook was invoked but never defined (see the help page).
^"Lard" entry in the online Merriam-Webster Dictionary. Accessed on 2020-07-05.
^"lard", The Free Dictionary, retrieved 2022-02-04
^E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): Relationships between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants. Research Bulletin 422, Iowa State College Experiment Station, US Department of Agriculture.
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