Lard is made from 100 percent animal fat (usually pork) that has been separated from the meat. Most lard is made through a process called rendering, whereby the fatty parts of the pig (such as the belly, butt, and shoulder) are cooked slowly until the fat is melted.
“The difference between lard and butter is that lard is made up of 50% monounsaturated fat whereas butter is around 32%. This would suggest you get slightly more essential fats from lard but, if you enjoy cooking with or spreading butter on your toast, then you should go for it.”
butter
If you don't have lard, or are squeamish about introducing pork products into your pie, you can substitute with shortening or butter. Be warned that while shortening is 100% fat, butter is usually around 85% fat and 15% water which may affect the texture of your baked goods.
However, if your local supermarket does carry it, you're most likely to find in in tubs in the meat section, or near the cooking oils, or in the international or Mexican foods aisle (where it is likely labeled in Spanish: manteca).
Tenderflake is the first lard in the Canadian retail marketplace to carry the non-hydrogenated claim. "Tenderflake lard is a pure animal product, not a processed shortening," says Colin Farnum, Director of Research and Development at Maple Leaf Foods, the company which owns the Tenderflake brand.
leaf lard
The very best lard for baking is leaf lard (pictured above), which is the hard white fat surrounding the pig's kidneys. Rendered down, it has a (close to) neutral flavor and scent and adds both richness and lightness to your pastries (richness and lightness don't have to be mutually exclusive, says lard).
Lard is actually rendered and clarified pork fat. You can read more here. Crisco®, which is a brand name and part of the Smucker's family of brands, is a vegetable shortening. That's the simplest explanation.
Top Lards
•
Feb 18, 2022
| Pantry | Fridge | |
|---|---|---|
| Lard (unopened or opened) | Best-by | Best-by + 3 – 6 months |
Jun 14, 2021
You home-canned lard will last for years and years so long as you store it in a cool, dry place. If you have any water remaining in your lard batch it will cause it to go rancid. Rancid lard can still be used to make soap, but I wouldn't recommend using it otherwise.
Yes, you can reuse Lard after frying, but be careful. Lard shouldn't be heated above 360 degrees Fahrenheit or 185 degrees Celsius. Overheating will degrade Lard and cause it to become dangerous to consume.
0:35
6:51
Once that meat is cooked and it's covered in lard it seals out the oxygen. And it will allow thatMoreOnce that meat is cooked and it's covered in lard it seals out the oxygen. And it will allow that meat to keep for uh several.
Instructions
Jun 27, 2018
Packing meat in lard is a very old food preservation technique. This meat will stay good as long as they lard is cold and firm down in the cellar, i.e. probably till May. ... The cooked pork chops are in the crock on the left and melted lard has been poured over the first layer.
To lard, pull slowly, and when the salt pork is far enough into the meat, press on it with the finger and pull the needle and it will then stay in its proper place. It is better to cut a few strips first and try if they are of a proper size. The best are made of brass.