Lard

Lard is pork fat that has been rendered and clarified to produce a white, mild, firm, evenly textured cooking fat. Unprocessed lard that has not been filtered or hydrogenated has a much stronger flavour, with a soft, greasy texture.

Lard can be used for all types of cooking; it is particularly good for frying as it has a high smoke point (i.e. it does not burn easily), and its mild flavour gives a pleasant, delicate taste when combined with other foods. Many chefs agree that lard is the best type of fat to make tender and flaky pastry, and it is often combined with butter to ensure that the pastry is crisp, light and flavourful.

However, lard has fallen out of favour with many people as it is regarded as being as less healthy than vegetable oils due to its high saturated fatty acid and cholesterol content. It is interesting to note though, that lard in fact contains less saturated fat than butter (39% compared with 51%), and is no less healthful than many other cooking fats.

Lard may be rendered from the fatty tissue just above the tenderloin or under the skin of the pig. The highest grade of lard (known as leaf lard), is taken from the leaf fat that surrounds the kidneys, and from the belly fat (flare fat). The lowest grade is obtained from around the small intestines. The lower grade lard has a much stronger taste and may impart a pork flavour to food. However, this may be overcome; for example, when frying potatoes, simply add a sprig or two of rosemary to improve the flavour.