Lard FAQs:


Q: Is lard pig fat in both its rendered and unrendered forms?

A: Yes.

Q: Is lard traditionally one of the main ingredients in the Scandinavian pâté leverpostej?

A: Yes.

Q: Is lard one of the few edible oils with a relatively high smoke point?

A: Yes, and attributable to its high saturated fatty acids content.

Q: Is lard used to make the dough for the pastry known as coca?

A: Yes.

Q: Is lard commonly used in many cuisines around the world as a cooking fat or shortening?

A: Yes, or as a spread similar to butter.

Q: Is lard extensively used in Asian cooking as a general-purpose cooking oil?

A: Yes, and esp.

Q: Is lard especially useful for cooking since it produces little smoke when heated and has a distinct flavor when combined with other foods?

A: Yes.

Q: Was lard processed?

A: Yes.

Q: Is lard also useful as a cutting fluid in machining?

A: Yes.

Q: Is lard deep-fried meat?

A: Yes, and skin and membrane tissue known as cracklings.

Q: Is lard rediscovered by chefs and bakers, leading to a partial rehabilitation of this fat among "foodies"?

A: Yes, This trend has been partially driven by negative publicity about the transfat content of the partially hydrogenated vegetable oils in vegetable shortening.

Q: Is lard called Schweineschmalz and has been a longtime favorite as a spread?

A: Yes.

Q: Is lard usually sold as paper-wrapped blocks?

A: Yes.

Q: Was lard used similarly to butter in North America and many European nations?

A: Yes.

Q: Is lard often hydrogenated to improve its stability at room temperature?

A: Yes.

Q: Is lard somewhat more browned in color and flavor and has a lower smoke point?

A: Yes.

Q: Is lard a traditional ingredient in mince pies and Christmas puddings?

A: Yes, and lardy cake and for frying fish and chips as well as many other uses.

Q: Was lard once widely used in the cuisines of Europe?

A: Yes, and China and the New World and still plays a significant role in British, Central European, Mexican and Chinese cuisines.

Q: Is lard also often treated with bleaching and deodorizing agents?

A: Yes, and emulsifiers, and antioxidants such as BHT.

Q: Is lard similar to tallow in its composition?

A: Yes.

Q: Was lard often consumed mixed into cooked rice along with soy sauce to make "lard rice"?

A: Yes, And in Japan, back loin lard is frequently used for ramen, creating a thick, nutty, slightly sweet and very hearty dish.

Q: Is lard often served as a starter?

A: Yes.