Lard
Lard is rendered pig fat that is used in cooking. Before, many cuisines used it as a cooking fat or shortening, or as a spread similar to butter. It is not used as much as before. Many cooks and bakers still like it better than other fats for some things. It also has a high smoke point.[1]
Lard Media
- Tourtiere Lard.jpg
Raw fatback being diced to prepare tourtière
Zsíros kenyér or zsíros deszka ("lardy plank") from Hungary. It is eaten with red onions and paprika.
- Raviola nissena.jpg
The raviola di ricotta nissena a Sicilian dessert strictly fried in lard
- Trimyristin-3D-vdW.png
A triglyceride molecule, the main constituent of lard
1916 advertisement for lard produced by Swift & Company
- Chleb ze smalcem.jpg
A slice of bread spread with lard was a typical staple in traditional rural cuisine of many countries.
- Schweineschmalz-1.jpg
Schweineschmalz, German lard
- Griebenschmalz-1.jpg
Griebenschmalz, German lard with crispy pieces of pork skin
References
- ↑ "10 Reasons You Should Be Cooking With Lard". HuffPost. 2014-04-28. Retrieved 2021-06-05.