Lard

    • Best grade of lard is leaf lard, from around the kidneys
    • Cracklings are a by-product of lard rendering
    • Has a high smoke point
    • Hydrogenated lard has Trans fats
    • Creates a flakier pie crust than butter
    • One tablespoon has 13 grams of fat and 116 calories
  • Lard is pork fat commonly used in pie crusts, deep frying, and traditional Mexican Food.

    Lard is made by rendering pig fat and can be gotten from any part of the pig as long as it is high in fat content. The grade of the lard is based on where on the pig the lard came from.

    Lard is used less commonly today compared to what it used to be do to health concerns and the fact that vegetable oil is more readily available.

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