Fat composition | |
---|---|
Saturated fats | |
Total saturated | 38–43%: Palmitic acid: 25–28% Stearic acid: 12–14% Myristic acid: 1% |
Unsaturated fats | |
Total unsaturated | 56–62% |
Monounsaturated | 47–50%: Oleic acid: 44–47% Palmitoleic acid: 3% |
Polyunsaturated | Linoleic acid: 6–10% [1] [2] |
Properties | |
Food energy per 100 g (3.5 oz) | 3,770 kJ (900 kcal) |
Melting point | backfat: 30–40 °C (86–104 °F) leaf fat: 43–48 °C (109–118 °F) mixed fat: 36–45 °C (97–113 °F) |
Smoke point | 121–218 °C (250–424 °F) |
Specific gravity at 20 °C (68 °F) | 0.917–0.938 |
Iodine value | 45–75 |
Acid value | 3.4 |
Saponification value | 190–205 |
Unsaponifiable | 0.8% [2] |
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. [3] [4] It is distinguished from tallow, a similar product derived from fat of cattle or sheep.
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 cooking fat or shortening, or as a spread in the same ways as butter. It is an ingredient in various savoury dishes such as sausages, pâtés, and fillings. As a replacement for butter, it provides flakiness to pastry. In western cuisine, it has ceded its popularity to vegetable oils, but many cooks and bakers still favor it over other fats for certain uses.
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 butter in North America and many European nations. [7] Lard remained about as popular as butter in the early 20th century and was widely used as a substitute for butter during World War II. As a readily available by-product of modern pork production, lard had been cheaper than most vegetable oils, and it was common in many people's diet until the industrial revolution made vegetable oils more common and more affordable. Vegetable shortenings were developed in the early 1900s, which made it possible to use vegetable-based fats in baking and in other uses where solid fats were called for. Upton Sinclair's novel The Jungle , though fictional, portrayed men falling into rendering vats and being sold as lard, which generated negative publicity.
By the late 20th century lard began to be considered less healthy than vegetable oils (such as olive and sunflower oil) because of its high content of saturated fatty acids and cholesterol. However, despite its reputation, lard has less saturated fat, more unsaturated fat and less cholesterol than an equal amount of butter by weight. [2] Unhydrogenated lard contains no transfats. It has also been regarded as a "poverty food". [6]
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 "foodies". Negative publicity about the transfat content of the partially hydrogenated vegetable oils in vegetable shortening has partially driven this trend. Chef and food writer Rick Bayless is a prominent proponent of the virtues of lard for certain types of cooking. [8] [9] [10] [11]
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]
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 fatty tissue. The highest grade of lard, known as leaf lard, is obtained from the "flare" visceral fat deposit surrounding the kidneys and inside the loin. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts. The next-highest grade is obtained from fatback, the hard subcutaneous fat between the pig's back skin and muscle. 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. [15] [6] [16]
Lard may be rendered by two processes: wet or dry. 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 from the surface of the mixture or separated in an industrial centrifuge. In dry rendering, the fat is exposed to high heat in a pan or oven without 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 browner and has a caramelized flavor and has a lower smoke point. [17] [18]
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. [19] Lard is often hydrogenated to improve its stability at room temperature. Hydrogenated lard sold to consumers typically contains fewer than 0.5 g of transfats per 13 g serving. [20] Lard is also often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants such as BHT. [6] [21] These treatments make it more consistent and prevent spoilage. (Untreated lard must be refrigerated or frozen to prevent rancidity.) [22] [23]
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]
Lard consists mainly of fats, which in the context of chemistry are known as triglycerides. Triglycerides contain three fatty acids, varying from one triglyceride to another. In general lard is similar to tallow in its composition. About 20% of lard is the achiral triglyceride with palmitic acid on carbon 2 and oleic acid on carbons 1 and 3. [7] Pigs that have been fed different diets will have lard with a significantly different fatty acid content and iodine value. 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. [2] [24]
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 chefs and bakers prize lard over other types of shortening because of its flavor and range of applications. [25]
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 are roughly approximated using US recommendations for adults. Source: USDA FoodData Central |
Type of fat | Total fat (g) | Saturated fat (g) | Monounsaturated fat (g) | Polyunsaturated fat (g) | Smoke point |
---|---|---|---|---|---|
Butter [26] | 80–88 | 43–48 | 15–19 | 2–3 | 150 °C (302 °F) [27] |
Canola oil [28] | 100 | 6–7 | 62–64 | 24–26 | 205 °C (401 °F) [29] [30] |
Coconut oil [31] | 99 | 83 | 6 | 2 | 177 °C (351 °F) |
Corn oil [32] | 100 | 13–14 | 27–29 | 52–54 | 230 °C (446 °F) [27] |
Lard [33] | 100 | 39 | 45 | 11 | 190 °C (374 °F) [27] |
Peanut oil [34] | 100 | 17 | 46 | 32 | 225 °C (437 °F) [27] |
Olive oil [35] | 100 | 13–19 | 59–74 | 6–16 | 190 °C (374 °F) [27] |
Rice bran oil | 100 | 25 | 38 | 37 | 250 °C (482 °F) [36] |
Soybean oil [37] | 100 | 15 | 22 | 57–58 | 257 °C (495 °F) [27] |
Suet [38] | 94 | 52 | 32 | 3 | 200 °C (392 °F) |
Ghee [39] | 99 | 62 | 29 | 4 | 204 °C (399 °F) |
Sunflower oil [40] | 100 | 10 | 20 | 66 | 225 °C (437 °F) [27] |
Sunflower oil (high oleic) | 100 | 12 | 84 [29] | 4 [29] | |
Vegetable shortening [41] | 100 | 25 | 41 | 28 | 165 °C (329 °F) [27] |
Because of the relatively large fat crystals in lard, it is extremely effective as a shortening in baking. Pie crusts made with lard tend to be flakier 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. [6] [42] [43]
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 Scandinavian pâté leverpostej.
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, manteca colorá (lard with paprika) [44] and zurrapa de lomo (lard with pork flakes) [45] are the preferred ones. In Catalan cuisine lard is used to make the dough for the pastry known as coca. In the Balearics particularly, ensaimades dough also contains lard.
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. [46]
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 dripping. Dripping sandwiches are still popular in several European countries—Hungarian zsíroskenyér ("lardy bread") or zsírosdeszka ("lardy plank"), and German "Fettbemme", seasoned pork fat. Similar snacks are sometimes served with beer in Poland, Czech Republic, and Slovakia. They are generally topped with onions, served with salt and paprika, and eaten as a side-dish with beer. All of these are commonly translated on menus as "lard" sandwiches, perhaps due to the lack of familiarity of most contemporary English native speakers with dripping. Attempts to use Hungarian zsír or Polish smalec (both meaning "fat/lard") when British recipes calling for lard will reveal the difference between the wet-rendered lard and dripping. [47] [48] In Taiwan, Hong Kong and Macao, as well as in 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). And in Japan, back loin (fatback) lard is frequently used for ramen, creating a thick, nutty, slightly sweet and very hearty dish.
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 Germany lard is called Schweineschmalz (literally, "rendered fat from swine") and has been a longtime favorite as a spread. It can be served plain, or it can be mixed with seasonings: pork fat can be enhanced with small pieces of pork skin, called Grieben (cf. Yiddish gribenes) to create Griebenschmalz. Other recipes call for small pieces of apple or onion. In English, however, schmaltz usually refers to kosher fat rendered from chicken, duck or goose.
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.
Rendered lard can be used to produce biofuel [49] 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 is still a viable option. Lard and other animal fats were formerly used as an anti-foaming agent in industrial fermentation processes such as brewing; there, animal fats have been superseded by polyethers. [50]
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.
Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys.
Animal fats and oils are lipids derived from animals: oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides. Although many animal parts and secretions may yield oil, in commercial practice, oil is extracted primarily from rendered tissue fats from livestock animals like pigs, chickens and cows. Dairy products yield animal fat and oil products such as butter.
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are mixtures of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of fruits. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible.
Margarine is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named oleomargarine from Latin for oleum and Greek margarite. The name was later shortened to margarine.
Coconut oil is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. Coconut oil is a white solid fat below around 25 °C (77 °F), and a clear thin liquid oil in warmer climates. Unrefined varieties have a distinct coconut aroma. Coconut oil is used as a food oil, and in industrial applications for cosmetics and detergent production. The oil is rich in medium-chain fatty acids.
Roux is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker) or brown. Butter, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
Hemp oil is oil obtained by pressing hemp seeds. Cold pressed, unrefined hemp oil is dark to clear light green in color, with a nutty flavor. The darker the color, the grassier the flavour. It should not be confused with hash oil, a tetrahydrocannabinol-containing oil made from the Cannabis flower.
Grape seed oil is a vegetable oil derived from the seeds of grapes. A by-product of the winemaking industry, it is typically used for edible applications.
Cottonseed oil is cooking oil from the seeds of cotton plants of various species, mainly Gossypium hirsutum and Gossypium herbaceum, that are grown for cotton fiber, animal feed, and oil.
Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products.
Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter.
Schmaltz is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, either as a cooking fat, spread, or flavor enhancer.
Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in American, Chinese, Indian, African and Southeast Asian cuisine, both for general cooking and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so it is commonly used for frying foods.
Crisco is an American brand of shortening that is produced by B&G Foods. Introduced in June 1911 by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil, originally cottonseed oil. Additional products marketed under the Crisco brand include a cooking spray, various olive oils, and other cooking oils, including canola, corn, peanut, sunflower, and blended oils.
Corn oil or maize oil (British) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines. Corn oil is generally less expensive than most other types of vegetable oils.
Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.
Avocado oil is an edible oil extracted from the pulp of avocados, the fruit of Persea americana. It is used as an edible oil both raw and for cooking, where it is noted for its high smoke point. It is also used for lubrication and in cosmetics.
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways.
Cooking oil is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips.