Lard is rendered pork fat: the fat is gently heated to separate it from water and connective tissue, then strained and cooled. It is used in pastry, baking, frying and traditional savoury cooking. Depending on the fat source and rendering method, lard can have a mild, neutral flavour or a more pronounced pork character.
Pork fat is trimmed and cut into small, even pieces, then heated slowly so the fat melts without scorching. Rendering may be done with a small amount of water to moderate the initial heat or by a dry method. The liquid fat is strained to remove cracklings and solids, then cooled and stored in a clean, covered container under appropriate refrigeration or freezing conditions.
Lard can produce a flaky pastry because its fat structure coats flour and limits gluten development. It is also used in tortillas, tamales, confit-style preparations, sautéing and frying. Its flavour and performance depend on the source, freshness and degree of rendering.
Lard is rendered pork fat. Fatback is unrendered pork back fat. Leaf fat is the raw internal fat used to make prized leaf lard. Lardons are strips or small batons of pork, commonly cut from belly or another suitable fatty section; they are not a type of lard.
Chef’s tip: Use clean, fresh fat and render it gently to avoid browned or rancid flavours. Do not assume all lard has the same smoke point; refining, moisture and impurities affect its behaviour when heated.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
