Pork Fat / Lard
Sus scrofa domesticus
Also known as: lard, pork tallow, rendered pork fat, leaf lard
A comprehensive guide to pork fat / lard - from rendering to cooking to skincare.
Pork Fat / Lard Properties
Texture
Soft and creamy
Availability
Excellent - grocery stores, butchers, everywhere
Nutrition Highlights
Best Uses for Pork Fat / Lard
Pork Fat / Lard vs Beef Tallow
Lard is softer than beef tallow and has a neutral flavor (especially leaf lard). It makes flakier pastries. Lower smoke point than tallow. Tallow is firmer and better for high-heat cooking; lard is better for baking.
Rendering Pork Fat / Lard
Leaf lard (around kidneys) is best for baking - very neutral flavor. Back fat renders well for general cooking. Fatback can be rendered for a more savory lard. Process is similar to beef tallow.
Historical Uses
Lard was the primary cooking fat in America until the mid-20th century when Crisco marketing changed perceptions. It remains essential in Mexican, Southern American, and many European cuisines.