Lard

Production

Lard is produced mainly in China, followed by Germany, Brazil, United States, and Russia.

Lard can be obtained from any part of the pig that has a high concentration of fatty tissue. The highest grade of lard, known as leaf lard, is obtained from the "flare" visceral fat deposit surrounding the kidneys and inside the loin. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts. The next-highest grade is obtained from fatback, the hard subcutaneous fat between the pig's back skin and muscle. The lowest grade (for purposes of rendering into lard) is obtained from the soft caul fat surrounding digestive organs, such as small intestines, though caul fat is often used directly as a wrapping for roasting lean meats or in the manufacture of pâtés.

Lard may be rendered by two processes: wet or dry. In wet rendering, pig fat is boiled in water or steamed at a high temperature and the lard, which is insoluble in water, is skimmed from the surface of the mixture or separated in an industrial centrifuge. In dry rendering, the fat is exposed to high heat in a pan or oven without water (a process similar to frying bacon). The two processes yield somewhat differing products. Wet-rendered lard has a more neutral flavor, a lighter color, and a high smoke point. Dry-rendered lard is somewhat browner and has a caramelized flavor and has a lower smoke point.

Industrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture of high and low quality fat from throughout the pig. Lard is often hydrogenated to improve its stability at room temperature. Hydrogenated lard sold to consumers typically contains fewer than 0.5 g of transfats per 13 g serving. Lard is also often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants such as BHT. These treatments make it more consistent and prevent spoilage. (Untreated lard must be refrigerated or frozen to prevent rancidity.)

Consumers wanting a higher-quality source of lard typically seek out artisanal producers, or render it themselves from leaf lard or fatback.

A by-product of dry-rendering lard is deep-fried meat, skin and membrane tissue known as cracklings.

Composition

Lard consists mainly of fats,specifically triglycerides. Triglycerides contain three fatty acids, varying from one triglyceride to another. In general lard is similar to tallow in its composition. About 20% of lard is the achiral triglyceride with palmitic acid on carbon 2 and oleic acid on carbons 1 and 3. Pigs that have been fed different diets will have lard with a significantly different fatty acid content and iodine value. Peanut-fed hogs or the acorn-fed pigs raised for Jamón ibérico therefore produce a somewhat different kind of lard compared to pigs raised in North American farms that are fed maize.

Culinary use

Lard is one of the few edible oils with a relatively high smoke point, attributable to its high saturated fatty acids content. Pure lard is especially useful for cooking since it produces little smoke when heated and has a distinct flavor when combined with other foods. Many chefs and bakers prize lard over other types of shortening because of its flavor and range of applications.

Nutritional value

Compared to other fats

In baking

Because of the relatively large fat crystals in lard, it is extremely effective as a shortening in baking. Pie crusts made with lard tend to be flakier than those made with butter. Many cooks employ both types of fat in their pastries to combine the shortening properties of lard with the flavor of butter.

In cuisines

Lard was once widely used in the cuisines of Europe, China and the New World and still plays a significant role in British, Central European, Mexican and Chinese cuisines. In British cuisine, lard is a traditional ingredient in mince pies and Christmas puddings, lardy cake and for frying fish and chips as well as many other uses.

Lard is traditionally one of the main ingredients in the Scandinavian pâté leverpostej.

In Spain, one of the most popular versions of the Andalusian breakfast includes several kinds of mantecas differently seasoned, consumed spread over toasted bread. Among other variants, manteca colorá (lard with paprika) and zurrapa de lomo (lard with pork flakes) are the preferred ones. In Catalan cuisine lard is used to make the dough for the pastry known as coca. In the Balearics particularly, ensaïmada dough also contains lard.

Lard consumed as a spread on bread was once very common in Europe and North America, especially those areas where dairy fats and vegetable oils were rare.

As the demand for lard grows in the high-end restaurant industry, small farmers have begun to specialize in heritage hog breeds with higher body-fat contents than the leaner, modern hog. Breeds such as the Mangalitsa hog of Hungary or Large Black pig of Great Britain are experiencing an enormous resurgence, to the point that breeders are unable to keep up with demand.

When used without qualification the word 'lard' in English generally refers to wet-rendered lard, which has a very mild, neutral flavor as opposed to the more noticeably pork-flavored dry-rendered lard, or dripping. Dripping sandwiches are still popular in several European countries—Hungarian zsíroskenyér ("lardy bread") or zsírosdeszka ("lardy plank"), and German "Fettbemme", seasoned pork fat. Similar snacks are sometimes served with beer in Poland, Czech Republic, and Slovakia. They are generally topped with onions, served with salt and paprika, and eaten as a side-dish with beer. All of these are commonly translated on menus as "lard" sandwiches, perhaps due to the lack of familiarity of most contemporary English native speakers with dripping. Attempts to use Hungarian zsír or Polish smalec (both meaning "fat/lard") when British recipes calling for lard will reveal the difference between the wet-rendered lard and dripping. In Taiwan, Hong Kong and Macao, as well as in many parts of China, lard was often consumed mixed into cooked rice along with soy sauce to make "lard rice" (豬油拌飯 or 豬油撈飯). And in Japan, back loin (fatback) lard is frequently used for ramen, creating a thick, nutty, slightly sweet and very hearty dish.

Traditionally, along with peanut oil, lard is extensively used in Asian cooking as a general-purpose cooking oil, esp. in stir-fries and deep-frying.

In Germany lard is called Schweineschmalz (literally, "rendered fat from swine") and has been a longtime favorite as a spread. It can be served plain, or it can be mixed with seasonings: pork fat can be enhanced with small pieces of pork skin, called Grieben (cf. Yiddish gribenes) to create Griebenschmalz. Other recipes call for small pieces of apple or onion. In English, however, schmaltz usually refers to kosher fat rendered from chicken, duck or goose.

Vegetarian Grieben from onions or apples, which began as a makeshift means of diluting Schmalz in time of need, became rather popular on their own account because they allow for a specific taste and a lower fat content. Completely vegetarian Schmalz-like spreads based on vegetable fats use those ingredients as well. In Germany it is forbidden to use the term Schmalz for non-lard products.

In Poland, lard is most commonly used as a spread on bread (oftentimes paired with salt) or is a part of a recipe, for example it is sometimes used in making of Toruń gingerbread.

In Ukrainian cuisine lard was historically used for preservation of sausages.

Other uses

Rendered lard can be used to produce biofuel and soap. Lard is also useful as a cutting fluid in machining. Its use in machining has declined since the mid-20th century as other specially engineered cutting fluids became prominent. However, it is still a viable option. Lard and other animal fats were formerly used as an anti-foaming agent in industrial fermentation processes such as brewing; there, animal fats have been superseded by polyethers.