Pork Fat / Lard
A comprehensive guide to pork fat / lard - from rendering to cooking to skincare.
Sus scrofa domesticus
Also known as: lard, pork tallow, rendered pork fat, leaf lard
Pork Fat / Lard Properties
Texture
Soft and creamy
Availability
Excellent - grocery stores, butchers, everywhere
Nutrition Highlights
- High in monounsaturated fats
- Good source of vitamin D
- Contains oleic acid
- 60% unsaturated fat
Best Uses for Pork Fat / Lard
- Pie crusts and pastries
- Frying
- Biscuits
- Traditional baking
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.
Where to Buy Pork Fat / Lard
- Butchers (ask for leaf fat or back fat)
- Mexican markets (manteca)
- Grocery stores
- Farmers markets
Frequently Asked Questions
What is pork fat / lard?
Pork Fat / Lard is rendered fat from Sus scrofa domesticus. Also known as lard, pork tallow, rendered pork fat, leaf lard. It has a smoke point of 370°F (188°C).
How does pork fat / lard compare to 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.
Where can I buy pork fat / lard?
Butchers (ask for leaf fat or back fat). Mexican markets (manteca). Grocery stores. Farmers markets