How to cook lard

Lard is simply a name for pure animal fat that has been processed, including filtering, bleaching, hydrogenation, and emulsification. Lard used in cooking is typically rendered from pork fat. Lard rendered from the fat around the pig’s kidney is considered the best lard to use.

Lard is used worldwide in cooking, although it fell out of favor in the United States during the past several decades because of the amount of saturated fat in it.

Lard is usually sold at the supermarket in the dairy case or near the refrigerated meat section. When purchasing lard, make sure it is tightly wrapped to prevent the product from absorbing other flavors. Look at the label to determine whether it should be stored at room temperature or in the refrigerator. Lard also can be frozen if it is tightly wrapped.

How to cook lard

Because lard is softer and oilier than butter and contains less water, some cooks believe it is the best choice for making pie crust. The reduced water content in lard helps make the crust especially light, flaky, and crumbly.

Serving suggestions

Because lard is so high in saturated fat, it should be used sparingly at best.