Lard facts

Lard is the fat of pork which is formulated to form the even texture and firm product. It has soft and greasy texture along with strong flavor. The processing methods such as filtering, bleaching and hydrogenation are required. The fat which is found in the kidneys possesses the lard of the good quality. Lard is used in pastries and enhances the flavor of crust. Some lard is suitable at the room temperature and other might require refrigeration.

Name Lard
Color White
Flavor/aroma Distinct
Major Nutritions Vitamin D (Cholecalciferol) 209 IU (1393.33%)
Total Fat (lipid) 205 g (585.71%)
Choline 101.9 mg (18.53%)
Vitamin E (alpha-tocopherol) 1.23 mg (8.20%)
Zinc, Zn 0.23 mg (2.09%)
Calories in 1 cup (205 gm) 1849 Kcal.
 Precautions   Some side effects are: Headache, Drowsiness, Irritability, Dizziness, Vomiting, Lethargy, Diarrhea etc.
How to Eat
  • It is used as an ingredient in pates, sausages and fillings.
  • It is used to make pastries and pie crusts.
  • It is used in Christmas puddings, mince pies, etc.
  • Lard is used as a spread on the bread.
Other Facts
  • The smoking point is high.
  • It is not rancid.
  • It should not be refrigerated.
  • Leaf lard is made from the kidney of pigs.


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