Everything about Lard totally explained
Lard refers to
pig fat in both its
rendered and unrendered forms. Lard was commonly used in many cuisines as a
cooking fat or
shortening, or as a
spread similar to
butter. Its use in contemporary cuisine has diminished because of health concerns posed by its
saturated fat content and its often negative image; however, many contemporary cooks and bakers favor it over other fats for select uses. The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken and how the lard was processed. Lard is still commonly used to manufacture
soap.
Lard production
Lard can be obtained from any part of the pig as long as there's a high concentration of fatty tissue. The highest grade of lard, known as
leaf lard, is obtained from the "flare" fat deposit surrounding the
kidneys and inside the
loin. The next highest grade of lard is obtained from
fatback, the hard fat between the back skin and flesh of the pig. 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 either of two processes, wet rendering or dry rendering. 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 off of the surface of the mixture, or it's separated in an industrial
centrifuge. In dry rendering, the fat is exposed to high heat in a pan or oven without the presence of 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 more browned in color and flavor and has relatively 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 sources from throughout the pig. It is typically
hydrogenated (which produces
trans fats as a byproduct), and often treated with bleaching and deodorizing agents,
emulsifiers, and
antioxidants, such as
BHT. Such treatment makes lard
shelf stable. (Untreated lard must be refrigerated or frozen to prevent rancidity.)
Consumers seeking a higher-quality source of lard typically seek out artisanal producers of rendered lard, or render it themselves from leaf lard or fatback.
History and cultural use
Lard has always been an important cooking and baking staple in cultures where
pork is an important dietary item, the fat of pigs often being as valuable a product as their meat.
It is also again becoming popular in the
United Kingdom among aficionados of traditional British cuisine. This led to a "lard crisis" in early 2006 in which British demand for lard wasn't met due to demand by Poland and Hungary (who had recently joined the
European Union) for fatty cuts of pork that had served as an important source of lard.
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 taste when combined with other foods. Many
chefs and
bakers deem lard a superior cooking fat or shortening because of lard's range of applications and taste.
Because of the relatively large fat crystals found in lard, it's extremely effective as a shortening in
baking.
Pie crusts made with lard tend to be more flaky 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.
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 used as a traditional ingredient in mince pies and Christmas puddings,
lardy cake and for frying
fish and chips, as well as many other uses.
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. In
Taiwan,
Hong Kong as well as 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). This is less commonly served in modern times due to concerns with saturated fats.
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's still a viable option.
Nutritional and chemical properties
(
See infoboxes for exact values.)
Pigs that have been fed different diets will have lard with a significantly different
fatty acid content and
iodine number. 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 corn.
Similar fats
Cooking fat obtained from
cattle or
sheep is known as
suet or
tallow. The fat of
chickens,
ducks, or
geese has no special English name, except in
Jewish cuisine, where it's known as
schmaltz.
Bacon grease is sometimes also used in a culinary capacity.
Further Information
Get more info on 'Lard'.
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