Leaf lard

Lard

Wet-rendered lard, from pork fatback.
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%
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%

Lard is pig fat in both its rendered and unrendered forms. It is obtained from any part of the pig where there is a high proportion of adipose tissue. It can be rendered by steaming it or boiling it in water and then separating the insoluble fat from the water, or by the use of dry heat. It is a semi-soft white fat with a high saturated fatty acid content and no transfats. Refined lard is usually sold as paper-wrapped blocks.

Lard is commonly used in many cuisines around the world as a cooking fat or shortening, or as a spread similar to butter. It is an ingredient in various savoury dishes such as sausages, pâtés and fillings, and it is particularly favored for the preparation of pastry because of the "flakiness" it brings to the product. Its use in western contemporary cuisine has diminished with the increased popularity of vegetable oils, but many contemporary cooks and bakers still favor it over other fats for certain select uses. The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat has been taken, and how the lard is processed.

Lard can be obtained from any part of the pig where there is 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 back skin and muscle of the pig. 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.