Lard
Unsaponifiable 0.8%[2] | |
Lard is a
.Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.[5] It has a high saturated fatty acid content and no trans fat. At retail, refined lard is usually sold as paper-wrapped blocks.
Many cuisines use lard as a
History
Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, with pig fat often being as valuable a product as pork.[6]
During the 19th century, lard was used in a similar way to
By the late 20th century lard began to be considered less healthy than vegetable oils (such as
Many restaurants in the western nations have eliminated the use of lard in their kitchens because of the health-related dietary restrictions of many of their customers,[citation needed] and religious pork-based dietary restrictions such as Kashrut and Halal mean that some bakers substitute beef tallow for lard.[citation needed]
In the 1990s and early 2000s, however, chefs and bakers rediscovered lard's unique culinary values, leading to a partial rehabilitation of this fat among "
It is also again becoming popular in the United Kingdom among aficionados of traditional British cuisine. This led to a "lard crisis" in late 2004.[12][13]
Production
Lard is produced mainly in China, followed by Germany, Brazil, United States, and Russia.[14]
Country | Production, 2018 (tonnes) | |||
---|---|---|---|---|
1 | China | 2,544,847 | ||
2 | Germany | 549,989 | ||
3 | Brazil | 508,600 | ||
4 | United States | 447,474 | ||
5 | Russia | 434,100 | ||
6 | Italy | 215,513 | ||
7 | Poland | 174,649 | ||
8 | Romania | 148,997 | ||
9 | France | 146,519 | ||
10 | Mexico | 143,842 | ||
Source : FAOSTAT |
Lard can be obtained from any part of the pig that has a high concentration of
Lard may be
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.
Consumers wanting a higher-quality source of lard typically seek out artisanal producers, or render it themselves from leaf lard or fatback.[19][23][8][9][10]
A by-product of dry-rendering lard is deep-fried meat, skin and membrane tissue known as cracklings.[6]
Composition
Lard consists mainly of fats, which in the context of chemistry are known as
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
Nutritional value
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 3,765.6 kJ (900.0 kcal) |
0 g | |
100 g | |
Saturated | 39 g |
Monounsaturated | 45 g |
Polyunsaturated | 11 g |
0 g | |
Vitamins | Quantity %DV† |
Vitamin E | 4% 0.6 mg |
Other constituents | Quantity |
Cholesterol | 95 mg |
Zinc | 0.1 mg |
Selenium | 0.2 mg |
Fat percentage can vary | |
†Percentages estimated using US recommendations for adults.[26] |
Compared to other fats
Type of fat | Total fat (g) | Saturated fat (g) | Monounsaturated fat (g) | Polyunsaturated fat (g) | Smoke point |
---|---|---|---|---|---|
Butter[27] | 80–88 | 43–48 | 15–19 | 2–3 | 150 °C (302 °F)[28] |
Canola oil[29]
|
100 | 6–7 | 62–64 | 24–26 | 205 °C (401 °F)[30][31] |
Coconut oil[32] | 99 | 83 | 6 | 2 | 177 °C (351 °F) |
Corn oil[33] | 100 | 13–14 | 27–29 | 52–54 | 230 °C (446 °F)[28] |
Lard[34] | 100 | 39 | 45 | 11 | 190 °C (374 °F)[28] |
Peanut oil[35] | 100 | 17 | 46 | 32 | 225 °C (437 °F)[28] |
Olive oil[36] | 100 | 13–19 | 59–74 | 6–16 | 190 °C (374 °F)[28] |
Rice bran oil | 100 | 25 | 38 | 37 | 250 °C (482 °F)[37] |
Soybean oil[38] | 100 | 15 | 22 | 57–58 | 257 °C (495 °F)[28] |
Suet[39] | 94 | 52 | 32 | 3 | 200 °C (392 °F) |
Ghee[40] | 99 | 62 | 29 | 4 | 204 °C (399 °F) |
Sunflower oil[41] | 100 | 10 | 20 | 66 | 225 °C (437 °F)[28] |
Sunflower oil (high oleic) | 100 | 12 | 84[30] | 4[30] | |
shortening [42]
|
100 | 25 | 41 | 28 | 165 °C (329 °F)[28] |
In baking
Because of the relatively large fat crystals in lard, it is extremely effective as a
In cuisines
This section needs additional citations for verification. (August 2021) |
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.[12][13]
Lard is traditionally one of the main ingredients in the
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,
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.[6]
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.[47]
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
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
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 mixed with fruit, usually chopped apple, and spread on thick slices of bread, is often served as a starter.
Other uses
Rendered lard can be used to produce
See also
- Lardy cake, an English bread with heavy lard content
- Suet, like leaf lard
- Whale blubber
References
- ISBN 0-309-02440-4
- ^ a b c d Ockerman, Herbert W. (1991). Source book for food scientists (Second Edition). Westport, CN: AVI Publishing Company.
- ^ "Lard" entry in the online Merriam-Webster Dictionary. Accessed on 2020-07-05.
- ^ "lard", The Free Dictionary, retrieved 2022-02-04
- ^ E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): Relationships between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants. Research Bulletin 422, Iowa State College Experiment Station, US Department of Agriculture.
- ^ ISBN 0-14-200163-5
- ^ ISBN 3-527-30673-0.
- ^ a b "The Real Thing: nothing beats lard for old-fashioned flavor" by Matthew Amster-Burton, The Seattle Times, September 10, 2006.
- ^ a b "Don't let lard throw you into a tizzy" by Jacqueline Higuera-McMahan, San Francisco Chronicle, March 12, 2003.
- ^ New York Times, October 11, 2000.
- ^ "Heart-stopping moment for doctors as we're falling in love again with lard" by Sally Williams, Western Mail, January 5, 2006.
- ^ a b Helen Carter (16 November 2004). "Lard crisis: mince pies threatened as supplies dwindle". the Guardian.
- ^ a b "Chefs prize it. The French love it. The Poles are hogging it. And now Britain's running out of it." by Christopher Hirst, The Independent, November 20, 2004.
- ^ Lard Production in 2018 by FAO
- ISBN 0-14-200163-5
- ISBN 0-9654660-3-5(Warning: large document).
- ^ Moustafa, Ahmad and Stauffer, Clyde. (1997). Bakery Fats. Brussels: American Soybean Association. Archived February 2, 2007, at the Wayback Machine
- ISBN 0-684-81870-1
- ^ a b "Ask Cook's: Is Lard an Acceptable Shortening?", Cook's Illustrated, November 2004.
- ^ "Armour: Lard, 64 Oz: Baking". Walmart.com. Retrieved 2012-08-13.
- ^ "Put Lard Back in Your Larder" by Linda Joyce Forristal, Mother Linda's Olde World Cafe and Travel Emporium.
- ISBN 0-442-30855-8
- ^ a b "Make Your Own Lard: Believe it or not, it's good for you" Archived 2007-10-13 at the Wayback Machine by Lynn Siprelle, The New Homemaker, Winter 2006.
- ISBN 1-4013-0036-7
- ^ Julie R. Thomson, "10 Reasons You Should Be Cooking With Lard," HuffPost Taste, 28 April 2014 (Retrieved 5 October 2014).
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- ^ "Butter, stick, salted, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ OCLC 707248142.
- ^ "Oil, canola, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ a b c "Nutrient database, Release 25". United States Department of Agriculture.
- .
- ^ "Oil, coconut, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Oil, corn, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Lard, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Peanut oil, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Oil, olive, extra virgin, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Rice Bran Oil FAQ's". AlfaOne.ca. Archived from the original on 2014-09-27. Retrieved 2014-10-03.
- ^ "Oil, soybean, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Beef, variety meats and by-products, suet, raw, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount"". FoodData Central. USDA Agricultural Research Service. Retrieved 25 July 2021.
- ^ "Sunflower oil, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Shortening, vegetable, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Heaven in a Pie Pan – The Perfect Crust" by Melissa Clark, New York Times, November 15, 2006.
- ISBN 0-88150-581-1
- ^ "Manteca "Colorá", tarrina 400g - fabricantes de embutidos, chacinas, venta de embutidos" (in Spanish). Angellopezsanz.es. 2009-01-18. Archived from the original on 2012-04-26. Retrieved 2012-08-13.
- ^ "ZURRAPA DE LOMO TARRINA 400 G - fabricantes de embutidos, chacinas, venta de embutidos" (in Spanish). Angellopezsanz.es. 2009-01-18. Archived from the original on 2012-04-26. Retrieved 2012-08-13.
- ^ Sanders, Michael S. (March 29, 2009). "An Old Breed of Hungarian Pig Is Back in Favor". The New York Times.
- Flickr.com, September 16, 2006.
- ^ "Austrian Restaurant Guide" by Keith Waclena, February 18, 2000.
- ^ "The Biodiesel Bible" by Keith Addison, Make your own biodiesel (website).
- ^ Randal M. Hill, Steven P. Christiano, "Antifoaming agents", in Joseph C. Salamone, ed., Polymeric Materials Encyclopedia, CRC Press, 1996, 1:294
External links
- "High on the Hog" by Corby Kummer, New York Times, August 12, 2005.
- "Rendering Lard 2.0" by Derrick Schneider, An Obsession With Food (blog), January 12, 2006.
- "Lard", Food Resource, College of Health and Human Sciences, Oregon State University, February 20, 2007. – Bibliography of food science articles on lard.