Lard is the rendered or unrendered fat that is obtained from the pigs. It could be made from any part of pigs. It could be accomplished by boiling or steaming it in the water. The insoluble fat is separated from water or with the use of dry heat. It is not preferable to the vegetarians as it is possessed from the pig. It is used in various cuisines or used as a spread like butter. It is used as an ingredient in pates, sausages and fillings. The qualities of the lard depend on the fat of the part of pig used. Leaf lard is the topmost and Back lard is the second one best grade of lard. Wet and dry are the two processes of lard. In West, it was used in 20th century as an ingredient in cooking. It does not required to be refrigerated because the fresh lard is not self stable. It is relevant for various dishes.
Nutritional value
In one cup (205 grams) of Lard, it contains 1849 calories, 205 grams of fat, 0.23 mg of zinc, 0.4 µg of selenium, 101.9 mg of choline, 1.23 mg of Vitamin E, 5.1 µg of Vitamin D, 5.1 µg of Vitamin D3 and 209 IU of Vitamin D. It also contains the lipids such as 0.205 g of capric acid, 0.41 g of lauric acid, 2.665 g of myristic acid, 48.79 g of palmitic acid, 27.675 g of stearic acid, 5.535 g of palmitoleic acid, 84.46 g of oleic acid, 2.05 g of gadoleic acid, 20.91 g of linoleic acid, 2.05 g of linolenic acid and 195 mg of cholesterol.
Precautions
Some side effects caused by the lard are: Headache, Drowsiness, Irritability, Dizziness, Vomiting, Lethargy, Diarrhea and Bulging of fontanels in infants.
How to Eat
It is used as an ingredient mostly used in pates, sausages and fillings.
It is used to make pastries.
It is added to pie crusts.
The British cuisine use lard in the Christmas puddings, mince pies, frying fish and lardy cake.
Lard is used to form pastry dough in the Catalan cuisine.
In North America and Europe, Lard is used as a spread on the bread.
It is also combined with seasonings.
Lard is used in French fries, fry chips and breaded meats.
Other Facts
The smoking point of lard is high in comparison to butter.
It does not become rancid.
The refrigeration is not required for the fresh lard.
