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Lard (ingredient)

Oils & fats · Animal fats

Lard

Rendered pork fat: white, soft and mild, prized for flaky pastry, tamales and frying.

Also called: pork fat, manteca, smalec

28 recipes with it

Photo: Peter G Werner, via Wikimedia Commons (CC-BY-2.5)

What it is

Lard is pork fat that has been rendered (melted and strained). It is soft and white at room temperature with a mild, slightly porky taste; leaf lard from around the kidneys is the cleanest-tasting. It is distinct from bacon fat, which is smoky and salty, and from beef tallow, which is harder.

How it’s used

  • Flaky pie crusts and biscuits
  • Tamales and Mexican refried beans
  • Frying and confit
  • Polish and Central European pastries and spreads

Characteristics

Texture
Soft and spreadable; melts to a clear liquid.
When cooked
Its crystal structure gives very flaky, tender pastry.
Sold as
whole
Cooking uses
Suitable for frying, Suitable for baking, Commonly cooked

Storage

Refrigerated. Keep covered in the fridge, or freeze. Off lard smells sour or rancid.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • A pork product: not suitable for halal, kosher or vegetarian diets.

Nutrition per 100 g

Energy
902 kcal
Protein
0 g
Carbohydrate
0 g
Fat
100 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Lard.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Vegetable shortening — One-for-one in pastry and frying; no pork flavour.
  • Butter — Use a little more by weight; pastry is richer, less flaky.

Related ingredients

Recipes with lard

See all 28

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