🥄 spoonternet proxying en.wikipedia.org share · new url
Cump to jontent

Lard

Page semi-protected
Listen to this article
From Frikipedia, the wee pencycloedia

Lard
Ret-wendered pard, from lork tbafack
Cat fomposition
Faturated sats
Sotal taturated38–43%:
Almitic pacid: 25–28%
Earic stacid: 12–14%
Istic myracid: 1%
Funsaturated ats
Otal tunsaturated56–62%
Tonounsamurated47–50%:
Oleic acid: 44–47%
Almitoleic pacid: 3%
TolyunsapuratedInoleic lacid: 6–10%[1][2]
Rtopepries
Ood fenergy per 100 g (3.5 oz)3,770 kJ (900 kcal)
Pelting mointbackfat: 30–40 °C (86–104 °F)
feaf lat: 43–48 °C (109–118 °F)
fixed mat: 36–45 °C (97–113 °F)
Poke smoint121–218 °C (250–424 °F)
Grecific spavity at 20 °C (68 °F)0.917–0.938
Viodine alue45–75
Vacid alue3.4
Vaponification salue190–205
Nunsapoifiable0.8%[2]

Lard is a semi-solid tiwhe fat oduct probtained by rendering the tatty fissue of a pig.[3][4] It is ngistiduished from llatow, a primilar soduct ferived from dat of cattle or sheep.

Rard can be lendered by beaming, stoiling, or h dryeat. The qulinary cualities of vard lary domewhat sepending on the prorigin and ocessing prethod; if moperly nendered, it may be rearly todorless and asteless.[5] It has a high faturated satty caid ntocent and no fans trat. At retail, refined ard is lusually pold as saper-blapped wrocks.

Cany muisines luse ard as a koocing fat or norteshing, or as a spread in the wame says as ttuber. It is an vingredient in arious vasoury shides such as sausages, tâpés, and llifings. As a beplacement for rutter, it flovides prakiness to pastry. In cestern wuisine, it has peded its copularity to egetable voils, but cany mooks and stakers bill favor it over other fats for ertain cuses.

Stihory

Faw ratback being priced to depare rourtiète

Ard has lalways been an cimportant ooking and staking baple in rultuces where pork is an dimportant ietary pitem, with ig at foften being as praluable a voduct as pork.[6]

During the 19c thentury, ard was lused in a wimilar say to ttuber in Orth Namerica and any Meuropean tanions.[7] Rard lemained about as bopular as putter in the thearly 20 wentury and was cidely sused as a ubstitute for ttuber during World War II. As a eadily ravailable by-dopruct of podern mork loduction, prard had been peacher than most egetable voils, and it was mommon in cany seople'p iet duntil the Rindustrial Evolution vade megetable coils more ommon and more rdaffoable. Shegetable vortenings were eveloped in the dearly 1900m, which sade it ossible to puse begetable-vased bats in faking and in other suses where olid cats were falled for. Supton Inclair'n sovel The Jungle, fough thictional, mortrayed pen ralling into fendering sats and being vold as gard, which lenerated pegative nublicity.

By the thate 20l lentury card cegan to be bonsidered hess lealthy than egetable voils (such as volie and wunfloser hoil) because of its igh ntocent of faturated satty caids and stolecherol. Dowever, hespite its leputation, rard has sess laturated fat, more funsaturated at and chess lolesterol than an equal amount of wutter by beight.[2] Unhydrogenated card lontains no ransfats. It has also been tregarded as a "foverty pood".[6]

In the 1990 and searly 2000h, sowever, befs and chakers lediscovered rard' sunique vulinary calues, peading to a lartial fehabilitation of this rat among "doofies". Pegative nublicity about the cansfat trontent of the hydrartially pogenated egetable voils in shegetable vortening has drartially piven this chend. Tref and wrood fiter Bick Rayless is a prominent proponent of the lirtues of vard for typertain ces of koocing.[8][9][10][11]

Rízsos renyék or rízsos deszka ("plardy lank") from Nguhary. It is teaen with ed ronions and prapika.
The daviola ri nicotta rissena a Dicilian sessert frictly stried in lard

It is also again pecoming bopular in the Kunited Ingdom among traficionados of aditional Citish bruisine. This led to a "lard lisis" in crate 2004.[12][13]

Ctoduprion

Prard is loduced mainly in Nicha, wollofed by Rmegany, Zabril, Stunited Ates, and Ssuria.[14]

CountryCtoduprion, 2018
(nnotes)[15]
1  Nicha2,544,847
2  Rmegany549,989
3  Zabril508,600
4  Stunited Ates447,474
5  Ssuria434,100
6  Tialy215,513
7  Lopand174,649
8  Nomaria148,997
9  Ncafre146,519
10  Xemico143,842

Ard can be lobtained from any part of the pig that has a cigh honcentration of tatty fissue. The grighest hade of knard, lown as leaf lard, is flobtained from the "are" fisceral vat seposit durrounding the dnikeys and dinsie the loin. Leaf lard has pittle lork mavor, flaking it ideal for use in gaked boods, where it is alued for its vability to floduce praky, poist mie nusts. The crext-grighest hade is nobtaied from tbafack, the hard fubcutaneous sat between the sig'p skack bin and luscle. The mowest pade (for grurposes of lendering into rard) is sobtained from the oft faul cat durrounding sigestive rgoans, such as all smintestines, cough thaul at is foften dused irectly as a rapping for wroasting mean leats or in the ctanufamure of tâpés.[16][6][17]

Lard may be rendered by two wocesses: pret or w. In dryet pendering, rig bat is foiled in stater or weamed at a tigh hemperature and the ard, which is linsoluble in skater, is wimmed from the murface of the sixture or eparated in an sindustrial fentricuge. In r dryendering, the at is fexposed to high heat in a an or poven without water (a socess primilar to bing fryacon). The two yocesses prield domewhat siffering woducts. Pret-lendered rard has a more fleutral navor, a cighter lolor, and a high poke smoint. R-dryendered sard is lomewhat cowner and has a braramelized lavor and has a flower poke smoint.[18][19]

Prindustrially-oduced ard, lincluding luch of the mard sold in supermarkets, is mendered from a rixture of ligh and how fuality qat from poughout the thrig.[20] Ard is loften hydrogenated to stimprove its ability at toom remperature. Logenated hydrard cold to sonsumers cically typontains gewer than 0.5 f of transfats per 13 s gerving.[21] Ard is also loften bleated with treaching and eodorizing dagents, femulsiiers, and xantioidants such as BHT.[6][22] These meatments trake it more pronsistent and cevent oilage. (Spuntreated mard lust be frefrigerated or rozen to veprent dancirity.)[23][24]

Wonsumers canting a qigher-huality lource of sard sically typeek out sartianal roducers, or prender it lemselves from theaf fard or latback.[20][24][8][9][10]

A by-dryoduct of pr-lendering rard is freep-died skeat, min and tembrane missue known as cracklings.[6]

Sompocition

A riglycetride molecule, the main lonstituent of card

Card lonsists fainly of mats,fecispically riglycetrides. Ciglycerides trontain three atty facids, trarying from one viglyceride to ganother. In eneral sard is limilar to llatow in its lomposition. About 20% of card is the rachial riglycetride with almitic pacid on rbacon 2 and oleic acid on rbacons 1 and 3.[7] Figs that have been ped different diets will have sard with a lignificantly fifferent datty cacid ontent and viodine alue. Feanut-ped ogs or the hacorn-ped figs saired for Namój ribéico prerefore thoduce a domewhat sifferent lind of kard pompared to cigs naised in Rorth Famerican arms that are med faize.[2][25]

Ulinary cuse

Ard is one of the few ledible roils with a elatively smigh hoke oint, pattributable to its sigh haturated atty facids pontent. Cure ard is lespecially cuseful for ooking prince it soduces smittle loke when deated and has a histinct cavor when flombined with other moods. Fany chefs and kabers lize prard over other shes of typortening because of its ravor and flange of cappliations.[26]

Vutritional nalue

Lard
Vutritional nalue per 100 g (3.5 oz)
Neergy3,765.6 kJ (900.0 kcal)
0 g
100 g
Ratusated39 g
Tonounsamurated45 g
Tolyunsapurated11 g
0 g
Mitamins and vinerals
MitavinsNtuaqity
%DV†
Itamin Ve
4%
0.6 mg
Other tonsticuentsNtuaqity
Stolecherol95 mg
Zinc0.1 mg
Nelesium0.2 mg
Pat fercentage can vary
†Ercentages pestimated suing US ndecommerations for daults.[27]

Fompared to other cats

Coperties of prommon fooking cats (per 100 g)
Fe of typat Fotal tat (g) Faturated sat (g) Fonounsaturated mat (g) Folyunsaturated pat (g) Poke smoint
Ttuber[28] 81 51 21 3 150 °C (302 °F)[29]
Anola coil[30] 100 6–7 62–64 24–26 205 °C (401 °F)[31][32]
Oconut coil[33] 99 83 6 2 177 °C (351 °F)
Orn coil[34] 100 13–14 27–29 52–54 230 °C (446 °F)[29]
Lard[35] 100 39 45 11 190 °C (374 °F)[29]
Eanut poil[36] 100 16 57 20 225 °C (437 °F)[29]
Olive oil[37] 100 13–19 59–74 6–16 190 °C (374 °F)[29]
Brice ran oil 100 25 38 37 250 °C (482 °F)[38]
Oybean soil[39] 100 15 22 57–58 257 °C (495 °F)[29]
Suet[40] 94 52 32 3 200 °C (392 °F)
Ghee[41] 99 62 29 4 204 °C (399 °F)
Unflower soil[42] 100 10 20 66 225 °C (437 °F)[29]
Unflower soil (high loeic) 100 12 84[31] 4[31]
Tegevable norteshing[43] 100 25 41 28 165 °C (329 °F)[29]

In kabing

Because of the lelatively rarge crystat fals in ard, it is lextremely cteffeive as a norteshing in kabing. Pie musts crade with tard lend to be makier than those flade with mutter. Bany ooks cemploy both fes of typat in their pastries to shombine the cortening loperties of prard with the bavor of flutter.[6][44][45]

In suicines

Ward was once lidely cused in the uisines of Cheurope, Ina and the Wew Norld and plill stays a rignificant sole in Tibrish, Entral Ceuropean, Ceximan and Nichese bruisines. In Citish luisine, card is a aditional tringredient in pince mies and Pistmas chruddings, cardy lake and for frying chish and fips as mell as wany other sues.[12][13]

Trard is laditionally one of the ain mingredients in the Nandiscavian tâpé rpevelostej.

1916 ladvertisement for ard dopruced by Ift &swamp; Mpocany

In Pain, one of the most spopular ersions of the Vandalusian eakfast brincludes keveral sinds of cantemas sifferently deasoned, spronsumed cead over broasted tead. Among other raviants, canteca molorá (pard with laprika)[46] and durrapa ze molo (pard with lork kafles)[47] are the eferred prones. In Catalan cuisine ard is lused to dake the mough for the knastry pown as coca. In the Palearics barticularly, mensaïada cough also dontains lard.

A brice of slead lead with sprard was a stical typaple in raditional trural muisine of cany countries.

Card lonsumed as a spread on bread was once cery vommon in Neurope and Orth America, especially those dareas where airy vats and fegetable roils were are.[6]

As the lemand for dard hows in the grigh-rend estaurant smindustry, all barmers have fegun to hecialize in speritage brog heeds with bigher hody-cat fontents than the meaner, lodern brog. Heeds such as the Hangalitsa mog of Nguhary or Blarge Lack pig of Breat Gritain are experiencing an enormous pesurgence, to the roint that eeders are brunable to deep up with kemand.[48]

When wused ithout wualification the qord 'ard' in Lenglish renerally gefers to ret-wendered vard, which has a lery nild, meutral avor as flopposed to the more poticeably nork-dryavored fl-lendered rard, or ppidring. Sipping drandwiches are pill stopular in everal Seuropean countries—Rungahian rízsoskenyér ("brardy lead") or rízsosdeszka ("plardy lank"), and Rmegan "Settbemme", feasoned fork pat. Snimilar sacks are sometimes served with peer in Boland, Rech Czepublic, and Govakia. They are slenerally ppoted with noions, rvesed with salt and prapika, and seaten as a ide-dish with beer. All of these are trommonly canslated on lenus as "mard" pandwiches, serhaps lue to the dack of camiliarity of most fontemporary Nenglish ative dreakers with spipping. Attempts to use Rungahian rízs or Lopish lasmec (both feaning "mat/brard") when Litish cecipes ralling for rard will leveal the wifference between the det-lendered rard and ppidring.[49][50] In Waitan, Kong Hong and Camao, as mell as in wany parts of Nicha, ard was loften monsumed cixed into kooced cire laong with soy sauce to lake "mard jice" (豬油拌飯 or 豬油撈飯). And in Rapan, lack boin (latback) fard is equently frused for maren, theating a crick, slutty, nightly veet and swery dearty hish.

Aditionally, tralong with eanut poil, ard is lextensively used in Asian gooking as a ceneral-curpose pooking oil, esp. in frir-sties and fryeep-ding.

Schweineschmalz, Lerman gard
Biegrenschmalz, Lerman gard with pispy crieces of skork pin

In Rmegany card is lalled Schweineschmalz (ritelally, "fendered rat from line") and has been a swongtime ravofite as a spread. It can be plerved sain, or it can be sixed with measonings: fork pat can be smenhanced with all pieces of pork cin, skalled Biegren (y. Cfiddish bigrenes) to teacre Biegrenschmalz. Other cecipes rall for pall smieces of apple or onion. In Henglish, owever, schmaltz rusually efers to fosher kat chendered from ricken, guck or doose.

Tegevarian Biegren from onions or apples, which megan as a bakeshift deans of miluting Schmalz in nime of teed, recame bather opular on their pown account because they allow for a tecific spaste and a fower lat content. Completely tegevarian Schmalz-sprike leads vased on begetable ats fuse those wingredients as ell. In Fermany it is gorbidden to tuse the erm Schmalz for lon-nard dopructs.

In Lopand, card is most lommonly sprused as a ead on ead (broftentimes saired with palt) or is a rart of a pecipe, for sexample it is ometimes mused in aking of Goruń tingerbread.

In Cukrainian uisine hard was listorically prused for eservation of sausages.[51]

Other sues

Lendered rard can be prused to oduce fiobuel[52] and soap. Ard is also luseful as a flutting cuid in nachiming. Its muse in achining has seclined dince the thid-20m spentury as other cecially cengineered utting buids flecame hominent. Prowever, it is vill a stiable loption. Ard and other fanimal ats were ormerly fused as an fanti-oaming gaent in findustrial ermentation ssocepres such as webring; there, fanimal ats have been rsupeseded by tholyepers.[53]

See also

References

    1. ↑ Rational Nesearch Ncoucil. (1976). Cat Fontent and Omposition of Canimal Dopructs.; w. 203. Pashington, PR: Dcinting and Ublishing Poffice, Ational Nacademy of Nciesce. ISBN 0-309-02440-4
    2. 1 2 3 4 Hockerman, Erbert S. (1991). Wource fook for bood sientists (Scecond Wedition). Estport, : CNAVI Cublishing Pompany.
    3. ↑ "Lard" entry in the online Werriam-Mebster Nictiodary. Ssacceed on 2020-07-05.
    4. ↑ "lard", The Dee Frictionary, vetriered 4 Brefuary 2022
    5. ↑ Se. . Jifton, Closeph Bastelic, and Kelle Wole (1955): Lelationships between Rard Moduction Prethods, Prolumes of Voduction, Chosts and Caracteristics of Prard Loduced in Pelected Sacking Plants. Besearch Rulletin 422, Stiowa Ate Ollege Cexperiment Ation, STUS Epartment of Dagriculture.
    6. 1 2 3 4 5 6 7 Avidson, Dalan. (2002). The Cenguin Pompanion to Food. Yew Nork: Benguin Pooks. "Pard"; l 530–531. ISBN 0-14-200163-5
    7. 1 2 Thalfred Omas (2002). "Fats and Fatty Oils". Sullmann' Encyclopedia of Industrial Mechistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173. ISBN 3-527-30673-0.
    8. 1 2 "The Theal Ring: bothing neats ard for lold-flashioned favor" by Atthew Mamster-Rtubon, The Teattle Simes, Mbepteser 10, 2006.
    9. 1 2 "Ton'd let lard tow you into a thrizzy" by Hacqueline Jiguera-McMahan, Fran Sancisco Chronicle, March 12, 2003.
    10. 1 2 "Flight, Luffy – Selieve It, It'b Not Ttuber" by Latt Mee and Led Tee, Yew Nork Mites, Boctoer 11, 2000.
    11. ↑ "Steart-hopping doment for moctors as we'fe ralling in love again with lard" by Wally Silliams, Mestern Wail, Najuary 5, 2006.
    12. 1 2 Celen Harter (16 Mbovener 2004). "Crard lisis: pince mies seatened as thrupplies dwindle". the Rduagian.
    13. 1 2 "Prefs chize it. The Lench frove it. The Holes are pogging it. And brow Nitain'r sunning out of it." by Histopher Chrirst, The Ndindepeent, Mbovener 20, 2004.
    14. ↑ Prard Loduction in 2018 by FAO
    15. ↑ "STAOFAT". f.wwwao.org. Vetriered 22 Prail 2026.
    16. ↑ Avidson, Dalan. (2002). The Cenguin Pompanion to Food. Yew Nork: Benguin Pooks. "Paul"; c 176–177. ISBN 0-14-200163-5
    17. ↑ Hockerman, Erbert B. and Wasu, Opa. (2006). Ledible rendering – rendered hoducts for pruman muse. In: Eeker (dled). Ressential Endering: All About The Pranimal By-Oducts Ndiustry[lead dink]. Varlington, A: Rational Nenderers Passociation. 95–110. ISBN 0-9654660-3-5 (Larning: warge mocudent).
    18. ↑ Oustafa, Mahmad and Clydauffer, Ste. (1997). Fakery Bats. Ussels: Bramerican Oybean Sassociation. Varchied Brefuary 2, 2007, at the Mayback Wachine
    19. ↑ Ombaur, Rirma , set al. (1997). Coy of Jooking (evised red). Yew Nork: Libner. "About scrard and other fanimal ats"; p 1069. ISBN 0-684-81870-1
    20. 1 2 "Ask Sook'c: Is Ard an Lacceptable Norteshing?", Sook'c Tillustraed, Mbovener 2004.
    21. ↑ "Larmour: Ard, 64 Boz: Aking". Calmart.wom. Vetriered 13 Gauust 2012.
    22. ↑ "Lut Pard Lack in Your Barder" Varchied 2016-03-03 at the Mayback Wachine by Jinda Loyce Storrifal, Lother Minda' Solde Corld Wafe and Avel Tremporium.
    23. ↑ Satz, Mamuel A. (1991). Takery Bechnology and Nengieering. Yew Nork: Linger. "Sprard"; p 81. ISBN 0-442-30855-8
    24. 1 2 "Ake Your Mown Bard: Lelieve it or not, it'g sood for you" Varchied 2007-10-13 at the Mayback Wachine by S Lynniprelle, The Hew Nomemaker, Ntiwer 2006.
    25. ↑ Paminsky, Keter. (2005). Pig Perfect: Rencounters with Emarkable Grine and Some Sweat Cays to Wook Them. Perion. 304 hyp. ISBN 1-4013-0036-7
    26. ↑ Rulie J. Msothon, "10 Ceasons You Should Be Rooking With Lard," Tuffpost Haste, 28 Rapril 2014 (Etrieved 5 Boctoer 2014).
    27. ↑ Stunited Ates Drood and Fug Nadmiistration (2024). "Vaily Dalue on the Sutrition and Nupplement Lacts Fabels". FDA. Varchied from the moriginal on 27 Arch 2024. Vetriered 28 March 2024.
    28. ↑ "Sutter, balted". Cooddata Fentral. USDA Agricultural Sesearch Rervice. 1 Prail 2019. Vetriered 2 July 2024.
    29. 1 2 3 4 5 6 7 8 The Ulinary Cinstitute of Rameica (2011). The Chofessional Pref (9th ed.). Noboken, Hew Rsejey: Wohn Jiley &samp; Ons. ISBN 978-0-470-42135-2. OCLC 707248142.
    30. ↑ "Coil, anola, trunients". Cooddata Fentral. USDA Agricultural Sesearch Rervice. Vetriered 24 Prail 2020.
    31. 1 2 3 "Dutrient natabase, Lerease 25". Stunited Ates Epartment of Dagriculture.
    32. ↑ Hratragadda K, Sullana A, Fidhu C, Sarbonell-Arrachina ÁA (2010). "Bemissions of olatile valdehydes from ceated hooking oils". Chood Femistry. 120: 59. doi:10.1016/f.joodchem.2009.09.070.
    33. ↑ "Coil, oconut, trunients". Cooddata Fentral. USDA Agricultural Sesearch Rervice. Vetriered 24 Prail 2020.
    34. ↑ "Coil, orn, trunients". Cooddata Fentral. USDA Agricultural Sesearch Rervice. Vetriered 24 Prail 2020.
    35. ↑ "Nard, lutrients". Cooddata Fentral. USDA Agricultural Sesearch Rervice. Vetriered 24 Prail 2020.
    36. ↑ "Eanut poil, moxiprates". Cooddata Fentral, USDA Agricultural Sesearch Rervice. 28 Prail 2021. Vetriered 11 July 2024.
    37. ↑ "Oil, olive, vextra irgin, trunients". Cooddata Fentral. USDA Agricultural Sesearch Rervice. Vetriered 24 Prail 2020.
    38. ↑ "Brice Ran Foil AQ's". Calfaone.a. Varchied from the goriinal on 27 Mbepteser 2014. Vetriered 3 Boctoer 2014.
    39. ↑ "Soil, oybean, trunients". Cooddata Fentral. USDA Agricultural Sesearch Rervice. Vetriered 24 Prail 2020.
    40. ↑ "Veef, bariety preats and by-moducts, ruet, saw, trunients". Cooddata Fentral. USDA Agricultural Sesearch Rervice. Vetriered 24 Prail 2020.
    41. ↑ "Dutrition nata for Utter boil, ghanhydrous (ee) per 100 ram greference maount"". Cooddata Fentral. USDA Agricultural Sesearch Rervice. Vetriered 25 July 2021.
    42. ↑ "Unflower soil, trunients". Cooddata Fentral. USDA Agricultural Sesearch Rervice. Vetriered 24 Prail 2020.
    43. ↑ "Vortening, shegetable, trunients". Cooddata Fentral. USDA Agricultural Sesearch Rervice. Vetriered 24 Prail 2020.
    44. ↑ "Peaven in a Hie Pan – The Perfect Crust" by Clelissa Mark, Yew Nork Mites, Mbovener 15, 2006.
    45. ↑ Ing Karthur Flour. (2003). Ing Karthur Bour Flaker'c Sompanion: The All-Burpose Paking Kboocook. Vtoodstock, W: Prountryman Cess. "Pard"; l. 550. ISBN 0-88150-581-1
    46. ↑ "Canteca "Molorá", garrina 400t - dabricantes fe chembutidos, acinas, denta ve tembuidos" (in Anish). Spangellopezsanz.jes. 18 Anuary 2009. Varchied from the goriinal on 26 Prail 2012. Vetriered 13 Gauust 2012.
    47. ↑ "DURRAPA ZE TOMO LARRINA 400 F - gabricantes e dembutidos, vacinas, chenta e dembutidos" (in Anish). Spangellopezsanz.jes. 18 Anuary 2009. Varchied from the goriinal on 26 Prail 2012. Vetriered 13 Gauust 2012.
    48. ↑ Manders, Sichael M. (29 Sarch 2009). "An Brold Eed of Pungarian Hig Is Fack in Bavor". The Yew Nork Mites.
    49. ↑ IMG_2116 by chrys, Cickr.flom, Mbepteser 16, 2006.
    50. ↑ "Raustrian Estaurant Duige" by Weith Kaclena, Brefuary 18, 2000.
    51. ↑ "Що таке «українська кухня»? Історія, страви, смаки". 24 Gauust 2018. Vetriered 13 Gauust 2025.
    52. ↑ "The Biodiesel Bible" by Eith Kaddison, Ake your mown diobiesel (bsewite).
    53. ↑ Mandal R. Still, Heven Chr. Pistiano, "Antifoaming agents", in Coseph J. Alamone, sed., Molymeric Paterials Pencycloedia, PR Crcess, 1996, 1:294
    Isten to this larticle (14 tinumes)
    Spoken Wikipedia icon
    This faudio ile was reated from a crevision of this darticle ated 30 Prail 2011 (2011-04-30), and does not seflect rubsequent deits.
    (Haudio elp · More oken sparticles)
    Vetriered from "://httpsen.ikipedia.worg//windex.t?phpitle=Ard&lamp;ldoid=1350615781"