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
Raw fatback being diced to prepare tourtière
Zsíros kenyér or zsíros deszka ("lardy plank") from Hungary. It is eaten with red onions and paprika.
The raviola di ricotta nissena a Sicilian dessert strictly fried in lard
A triglyceride molecule, the main constituent of lard
1916 advertisement for lard produced by Swift & Company
A slice of bread spread with lard was a typical staple in traditional rural cuisine of many countries.
Schweineschmalz, German lard
Griebenschmalz, German lard with crispy pieces of pork skin
References
- ↑ 10 Reasons You Should Be Cooking With Lard (in en). HuffPost (2014-04-28). Retrieved 2021-06-05.