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cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Culinary use subsection</span> </button> <ul id="toc-Culinary_use-sublist" class="vector-toc-list"> <li id="toc-Nutritional_value" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Nutritional_value"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.1</span> <span>Nutritional value</span> </div> </a> <ul id="toc-Nutritional_value-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Compared_to_other_fats" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Compared_to_other_fats"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.2</span> <span>Compared to other fats</span> </div> </a> <ul id="toc-Compared_to_other_fats-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-In_baking" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#In_baking"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.3</span> <span>In baking</span> </div> </a> <ul id="toc-In_baking-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-In_cuisines" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#In_cuisines"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.4</span> <span>In cuisines</span> </div> </a> <ul id="toc-In_cuisines-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Other_uses" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Other_uses"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Other uses</span> </div> </a> <ul id="toc-Other_uses-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" title="Table of Contents" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Lard</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 55 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-55" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">55 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%AF%D9%87%D9%86_%D8%A7%D9%84%D8%AE%D9%86%D8%B2%D9%8A%D8%B1" title="دهن الخنزير – Arabic" lang="ar" hreflang="ar" data-title="دهن الخنزير" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-an mw-list-item"><a href="https://an.wikipedia.org/wiki/Redetiu" title="Redetiu – Aragonese" lang="an" hreflang="an" data-title="Redetiu" data-language-autonym="Aragonés" data-language-local-name="Aragonese" class="interlanguage-link-target"><span>Aragonés</span></a></li><li class="interlanguage-link interwiki-ast mw-list-item"><a href="https://ast.wikipedia.org/wiki/Mantega_de_gochu" title="Mantega de gochu – Asturian" lang="ast" hreflang="ast" data-title="Mantega de gochu" data-language-autonym="Asturianu" data-language-local-name="Asturian" class="interlanguage-link-target"><span>Asturianu</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%A1%D0%B2%D0%B8%D0%BD%D1%81%D0%BA%D0%B0_%D0%BC%D0%B0%D1%81" title="Свинска мас – Bulgarian" lang="bg" hreflang="bg" data-title="Свинска мас" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-bar mw-list-item"><a href="https://bar.wikipedia.org/wiki/Schmoiz" title="Schmoiz – Bavarian" lang="bar" hreflang="bar" data-title="Schmoiz" data-language-autonym="Boarisch" data-language-local-name="Bavarian" class="interlanguage-link-target"><span>Boarisch</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Sa%C3%AFm" title="Saïm – Catalan" lang="ca" hreflang="ca" data-title="Saïm" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cv mw-list-item"><a href="https://cv.wikipedia.org/wiki/%D0%A1%D0%BC%D0%B0%D0%BB%D0%B5%D1%86" title="Смалец – Chuvash" lang="cv" hreflang="cv" data-title="Смалец" data-language-autonym="Чӑвашла" data-language-local-name="Chuvash" class="interlanguage-link-target"><span>Чӑвашла</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/S%C3%A1dlo" title="Sádlo – Czech" lang="cs" hreflang="cs" data-title="Sádlo" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-pdc mw-list-item"><a href="https://pdc.wikipedia.org/wiki/Schmals" title="Schmals – Pennsylvania German" lang="pdc" hreflang="pdc" data-title="Schmals" data-language-autonym="Deitsch" data-language-local-name="Pennsylvania German" class="interlanguage-link-target"><span>Deitsch</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Schmalz" title="Schmalz – German" lang="de" hreflang="de" data-title="Schmalz" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%9B%CE%B1%CF%81%CE%B4%CE%AF" title="Λαρδί – Greek" lang="el" hreflang="el" data-title="Λαρδί" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Manteca_de_cerdo" title="Manteca de cerdo – Spanish" lang="es" hreflang="es" data-title="Manteca de cerdo" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/%C5%9Cmalco" title="Ŝmalco – Esperanto" lang="eo" hreflang="eo" data-title="Ŝmalco" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Txerri-gantz" title="Txerri-gantz – Basque" lang="eu" hreflang="eu" data-title="Txerri-gantz" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%DA%86%D8%B1%D8%A8%DB%8C_%D8%AE%D9%88%DA%A9" title="چربی خوک – Persian" lang="fa" hreflang="fa" data-title="چربی خوک" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Saindoux" title="Saindoux – French" lang="fr" hreflang="fr" data-title="Saindoux" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ga mw-list-item"><a href="https://ga.wikipedia.org/wiki/Blonag" title="Blonag – Irish" lang="ga" hreflang="ga" data-title="Blonag" data-language-autonym="Gaeilge" data-language-local-name="Irish" class="interlanguage-link-target"><span>Gaeilge</span></a></li><li class="interlanguage-link interwiki-gd mw-list-item"><a href="https://gd.wikipedia.org/wiki/Blonag" title="Blonag – Scottish Gaelic" lang="gd" hreflang="gd" data-title="Blonag" data-language-autonym="Gàidhlig" data-language-local-name="Scottish Gaelic" class="interlanguage-link-target"><span>Gàidhlig</span></a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Manteiga_de_porco" title="Manteiga de porco – Galician" lang="gl" hreflang="gl" data-title="Manteiga de porco" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target"><span>Galego</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EB%9D%BC%EB%93%9C" title="라드 – Korean" lang="ko" hreflang="ko" data-title="라드" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hr mw-list-item"><a href="https://hr.wikipedia.org/wiki/Svinjska_mast" title="Svinjska mast – Croatian" lang="hr" hreflang="hr" data-title="Svinjska mast" data-language-autonym="Hrvatski" data-language-local-name="Croatian" class="interlanguage-link-target"><span>Hrvatski</span></a></li><li class="interlanguage-link interwiki-io mw-list-item"><a href="https://io.wikipedia.org/wiki/Saimo" title="Saimo – Ido" lang="io" hreflang="io" data-title="Saimo" data-language-autonym="Ido" data-language-local-name="Ido" class="interlanguage-link-target"><span>Ido</span></a></li><li class="interlanguage-link interwiki-ig mw-list-item"><a href="https://ig.wikipedia.org/wiki/Ihe_omuma_di_nma" title="Ihe omuma di nma – Igbo" lang="ig" hreflang="ig" data-title="Ihe omuma di nma" data-language-autonym="Igbo" data-language-local-name="Igbo" class="interlanguage-link-target"><span>Igbo</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Lemak_babi" title="Lemak babi – Indonesian" lang="id" hreflang="id" data-title="Lemak babi" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Strutto" title="Strutto – Italian" lang="it" hreflang="it" data-title="Strutto" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Lemak_babi" title="Lemak babi – Javanese" lang="jv" hreflang="jv" data-title="Lemak babi" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-lv mw-list-item"><a href="https://lv.wikipedia.org/wiki/C%C5%ABku_tauki" title="Cūku tauki – Latvian" lang="lv" hreflang="lv" data-title="Cūku tauki" data-language-autonym="Latviešu" data-language-local-name="Latvian" class="interlanguage-link-target"><span>Latviešu</span></a></li><li class="interlanguage-link interwiki-lb mw-list-item"><a href="https://lb.wikipedia.org/wiki/Schmalz" title="Schmalz – Luxembourgish" lang="lb" hreflang="lb" data-title="Schmalz" data-language-autonym="Lëtzebuergesch" data-language-local-name="Luxembourgish" class="interlanguage-link-target"><span>Lëtzebuergesch</span></a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Diszn%C3%B3zs%C3%ADr" title="Disznózsír – Hungarian" lang="hu" hreflang="hu" data-title="Disznózsír" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target"><span>Magyar</span></a></li><li class="interlanguage-link interwiki-mk mw-list-item"><a href="https://mk.wikipedia.org/wiki/%D0%A1%D0%B0%D0%BB%D0%BE" title="Сало – Macedonian" lang="mk" hreflang="mk" data-title="Сало" data-language-autonym="Македонски" data-language-local-name="Macedonian" class="interlanguage-link-target"><span>Македонски</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Reuzel" title="Reuzel – Dutch" lang="nl" hreflang="nl" data-title="Reuzel" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%83%A9%E3%83%BC%E3%83%89" title="ラード – Japanese" lang="ja" hreflang="ja" data-title="ラード" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Smult" title="Smult – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Smult" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Smult" title="Smult – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Smult" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Smalec" title="Smalec – Polish" lang="pl" hreflang="pl" data-title="Smalec" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Banha" title="Banha – Portuguese" lang="pt" hreflang="pt" data-title="Banha" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ro mw-list-item"><a href="https://ro.wikipedia.org/wiki/Untur%C4%83" title="Untură – Romanian" lang="ro" hreflang="ro" data-title="Untură" data-language-autonym="Română" data-language-local-name="Romanian" class="interlanguage-link-target"><span>Română</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%A1%D0%BC%D0%B0%D0%BB%D0%B5%D1%86" title="Смалец – Russian" lang="ru" hreflang="ru" data-title="Смалец" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-sq mw-list-item"><a href="https://sq.wikipedia.org/wiki/Dhjami_i_derrit" title="Dhjami i derrit – Albanian" lang="sq" hreflang="sq" data-title="Dhjami i derrit" data-language-autonym="Shqip" data-language-local-name="Albanian" class="interlanguage-link-target"><span>Shqip</span></a></li><li class="interlanguage-link interwiki-scn mw-list-item"><a href="https://scn.wikipedia.org/wiki/Nzunza" title="Nzunza – Sicilian" lang="scn" hreflang="scn" data-title="Nzunza" data-language-autonym="Sicilianu" data-language-local-name="Sicilian" class="interlanguage-link-target"><span>Sicilianu</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Lard" title="Lard – Simple English" lang="en-simple" hreflang="en-simple" data-title="Lard" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/Svinjska_mast" title="Svinjska mast – Slovenian" lang="sl" hreflang="sl" data-title="Svinjska mast" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target"><span>Slovenščina</span></a></li><li class="interlanguage-link interwiki-szl mw-list-item"><a href="https://szl.wikipedia.org/wiki/Tuste" title="Tuste – Silesian" lang="szl" hreflang="szl" data-title="Tuste" data-language-autonym="Ślůnski" data-language-local-name="Silesian" class="interlanguage-link-target"><span>Ślůnski</span></a></li><li class="interlanguage-link interwiki-sr badge-Q70893996 mw-list-item" title=""><a href="https://sr.wikipedia.org/wiki/Svinjska_mast" title="Svinjska mast – Serbian" lang="sr" hreflang="sr" data-title="Svinjska mast" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-sh mw-list-item"><a href="https://sh.wikipedia.org/wiki/Svinjska_mast" title="Svinjska mast – Serbo-Croatian" lang="sh" hreflang="sh" data-title="Svinjska mast" data-language-autonym="Srpskohrvatski / српскохрватски" data-language-local-name="Serbo-Croatian" class="interlanguage-link-target"><span>Srpskohrvatski / српскохрватски</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Silava" title="Silava – Finnish" lang="fi" hreflang="fi" data-title="Silava" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Ister" title="Ister – Swedish" lang="sv" hreflang="sv" data-title="Ister" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-tl badge-Q70893996 mw-list-item" title=""><a href="https://tl.wikipedia.org/wiki/Untosinsal" title="Untosinsal – Tagalog" lang="tl" hreflang="tl" data-title="Untosinsal" data-language-autonym="Tagalog" data-language-local-name="Tagalog" class="interlanguage-link-target"><span>Tagalog</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B8%A1%E0%B8%B1%E0%B8%99%E0%B8%AB%E0%B8%A1%E0%B8%B9" title="มันหมู – Thai" lang="th" hreflang="th" data-title="มันหมู" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Eritilmi%C5%9F_i%C3%A7ya%C4%9F%C4%B1" title="Eritilmiş içyağı – Turkish" lang="tr" hreflang="tr" data-title="Eritilmiş içyağı" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%A1%D0%BC%D0%B0%D0%BB%D0%B5%D1%86%D1%8C" title="Смалець – Ukrainian" lang="uk" hreflang="uk" data-title="Смалець" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/M%E1%BB%A1_l%E1%BB%A3n" title="Mỡ lợn – Vietnamese" lang="vi" hreflang="vi" data-title="Mỡ lợn" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-zh-classical mw-list-item"><a href="https://zh-classical.wikipedia.org/wiki/%E8%B1%AC%E6%B2%B9" title="豬油 – Literary Chinese" lang="lzh" 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style="display:none">Semi-solid white pork fat product</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">For other uses, see <a href="/wiki/Lard_(disambiguation)" class="mw-disambig" title="Lard (disambiguation)">Lard (disambiguation)</a>.</div> <p class="mw-empty-elt"> </p> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox"><caption class="infobox-title">Lard</caption><tbody><tr><td colspan="2" class="infobox-image"><span typeof="mw:File"><a href="/wiki/File:Homelard.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/af/Homelard.jpg/250px-Homelard.jpg" decoding="async" width="250" height="171" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/af/Homelard.jpg/375px-Homelard.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/af/Homelard.jpg/500px-Homelard.jpg 2x" data-file-width="1496" data-file-height="1024" /></a></span><div class="infobox-caption">Wet-rendered lard, from pork fatback</div></td></tr><tr><th colspan="2" class="infobox-header" style="background-color: #ededed">Fat composition</th></tr><tr><th colspan="2" class="infobox-header" style="background-color: #ededed"><a href="/wiki/Saturated_fat" title="Saturated fat">Saturated fats</a></th></tr><tr><th scope="row" class="infobox-label">Total saturated</th><td class="infobox-data">38–43%:<br /><a href="/wiki/Palmitic_acid" title="Palmitic acid">Palmitic acid</a>: 25–28%<br /><a href="/wiki/Stearic_acid" title="Stearic acid">Stearic acid</a>: 12–14%<br /><a href="/wiki/Myristic_acid" title="Myristic acid">Myristic acid</a>: 1%</td></tr><tr><th colspan="2" class="infobox-header" style="background-color: #ededed"><a href="/wiki/Unsaturated_fat" title="Unsaturated fat">Unsaturated fats</a></th></tr><tr><th scope="row" class="infobox-label">Total unsaturated</th><td class="infobox-data">56–62%</td></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Monounsaturated_fat" title="Monounsaturated fat">Monounsaturated</a></th><td class="infobox-data">47–50%:<br /><a href="/wiki/Oleic_acid" title="Oleic acid">Oleic acid</a>: 44–47%<br /><a href="/wiki/Palmitoleic_acid" title="Palmitoleic acid">Palmitoleic acid</a>: 3%</td></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Polyunsaturated_fat" title="Polyunsaturated fat">Polyunsaturated</a></th><td class="infobox-data"><a href="/wiki/Linoleic_acid" title="Linoleic acid">Linoleic acid</a>: 6–10%<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-sourcebook_2-0" class="reference"><a href="#cite_note-sourcebook-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup></td></tr><tr><th colspan="2" class="infobox-header" style="background-color: #ededed">Properties</th></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Food_energy" title="Food energy">Food energy</a> per 100 g (3.5 oz)</th><td class="infobox-data">3,770 kJ (900 kcal)</td></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Melting_point" title="Melting point">Melting point</a></th><td class="infobox-data">backfat: 30–40 °C (86–104 °F)<br />leaf fat: 43–48 °C (109–118 °F)<br />mixed fat: 36–45 °C (97–113 °F)</td></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Smoke_point" title="Smoke point">Smoke point</a></th><td class="infobox-data">121–218 °C (250–424 °F)</td></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Specific_gravity" class="mw-redirect" title="Specific gravity">Specific gravity</a> at 20 °C (68 °F)</th><td class="infobox-data">0.917–0.938</td></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Iodine_value" title="Iodine value">Iodine value</a></th><td class="infobox-data">45–75</td></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Acid_value" title="Acid value">Acid value</a></th><td class="infobox-data">3.4</td></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Saponification_value" title="Saponification value">Saponification value</a></th><td class="infobox-data">190–205</td></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Unsaponifiable" class="mw-redirect" title="Unsaponifiable">Unsaponifiable</a></th><td class="infobox-data">0.8%<sup id="cite_ref-sourcebook_2-1" class="reference"><a href="#cite_note-sourcebook-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup></td></tr></tbody></table> <p><b>Lard</b> is a <a href="/wiki/Quasi-solid" title="Quasi-solid">semi-solid</a> white <a href="/wiki/Fat" title="Fat">fat</a> product obtained by <a href="/wiki/Rendering_(animal_products)" title="Rendering (animal products)">rendering</a> the <a href="/wiki/Adipose_tissue" title="Adipose tissue">fatty tissue</a> of a <a href="/wiki/Domestic_pig" class="mw-redirect" title="Domestic pig">pig</a>.<sup id="cite_ref-merriam_3-0" class="reference"><a href="#cite_note-merriam-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> It is distinguished from <a href="/wiki/Tallow" title="Tallow">tallow</a>, a similar product derived from fat of <a href="/wiki/Cattle" title="Cattle">cattle</a> or <a href="/wiki/Sheep" title="Sheep">sheep</a>. </p><p>Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.<sup id="cite_ref-clif1955_5-0" class="reference"><a href="#cite_note-clif1955-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> It has a high <a href="/wiki/Saturated_fat" title="Saturated fat">saturated fatty acid</a> content and no <a href="/wiki/Trans_fat" title="Trans fat">trans fat</a>. At retail, refined lard is usually sold as paper-wrapped blocks. </p><p>Many cuisines use lard as a <a href="/wiki/Cooking" title="Cooking">cooking</a> fat or <a href="/wiki/Shortening" title="Shortening">shortening</a>, or as a <a href="/wiki/Spread_(food)" title="Spread (food)">spread</a> in the same ways as <a href="/wiki/Butter" title="Butter">butter</a>. It is an ingredient in various <a href="/wiki/Umami" title="Umami">savoury</a> dishes such as <a href="/wiki/Sausage" title="Sausage">sausages</a>, <a href="/wiki/P%C3%A2t%C3%A9" title="Pâté">pâtés</a>, and <a href="/wiki/Filling_(cooking)" class="mw-redirect" title="Filling (cooking)">fillings</a>. As a replacement for butter, it provides flakiness to <a href="/wiki/Pastry" title="Pastry">pastry</a>. In western cuisine, it has ceded its popularity to <a href="/wiki/Vegetable_oil" title="Vegetable oil">vegetable oils</a>, but many cooks and bakers still favor it over other fats for certain uses. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="History">History</h2></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Tourtiere_Lard.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/66/Tourtiere_Lard.jpg/250px-Tourtiere_Lard.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/66/Tourtiere_Lard.jpg/330px-Tourtiere_Lard.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/66/Tourtiere_Lard.jpg/500px-Tourtiere_Lard.jpg 2x" data-file-width="1024" data-file-height="768" /></a><figcaption>Raw fatback being diced to prepare <a href="/wiki/Tourti%C3%A8re" title="Tourtière">tourtière</a></figcaption></figure> <p>Lard has always been an important cooking and baking staple in cultures where <a href="/wiki/Pork" title="Pork">pork</a> is an important dietary item, with pig fat often being as valuable a product as pork.<sup id="cite_ref-penguin1_6-0" class="reference"><a href="#cite_note-penguin1-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p><p>During the 19th century, lard was used in a similar way to <a href="/wiki/Butter" title="Butter">butter</a> in North America and many European nations.<sup id="cite_ref-Ullmann_7-0" class="reference"><a href="#cite_note-Ullmann-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> Lard remained about as popular as butter in the early 20th century and was widely used as a substitute for butter during <a href="/wiki/World_War_II" title="World War II">World War II</a>. As a readily available <a href="/wiki/By-product" title="By-product">by-product</a> of modern pork production, lard had been cheaper than most <a href="/wiki/Vegetable_oils" class="mw-redirect" title="Vegetable oils">vegetable oils</a>, and it was common in many people's diet until the <a href="/wiki/Industrial_Revolution" title="Industrial Revolution">Industrial Revolution</a> made vegetable oils more common and more affordable. <a href="/wiki/Vegetable_shortenings" class="mw-redirect" title="Vegetable shortenings">Vegetable shortenings</a> were developed in the early 1900s, which made it possible to use vegetable-based fats in baking and in other uses where solid fats were called for. <a href="/wiki/Upton_Sinclair" title="Upton Sinclair">Upton Sinclair</a>'s novel <i><a href="/wiki/The_Jungle" title="The Jungle">The Jungle</a></i>, though fictional, portrayed men falling into rendering vats and being sold as lard, which generated negative publicity. </p><p>By the late 20th century lard began to be considered less healthy than vegetable oils (such as <a href="/wiki/Olive_oil" title="Olive oil">olive</a> and <a href="/wiki/Sunflower" class="mw-redirect" title="Sunflower">sunflower</a> oil) because of its high content of <a href="/wiki/Saturated_fatty_acids" class="mw-redirect" title="Saturated fatty acids">saturated fatty acids</a> and <a href="/wiki/Cholesterol" title="Cholesterol">cholesterol</a>. However, despite its reputation, lard has less saturated fat, more <a href="/wiki/Unsaturated_fat" title="Unsaturated fat">unsaturated fat</a> and less cholesterol than an equal amount of butter by weight.<sup id="cite_ref-sourcebook_2-2" class="reference"><a href="#cite_note-sourcebook-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> Un<a href="/wiki/Hydrogenated" class="mw-redirect" title="Hydrogenated">hydrogenated</a> lard contains no transfats. It has also been regarded as a "<a href="/wiki/Poverty_food" class="mw-redirect" title="Poverty food">poverty food</a>".<sup id="cite_ref-penguin1_6-1" class="reference"><a href="#cite_note-penguin1-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p><p>In the 1990s and early 2000s, however, chefs and bakers rediscovered lard's unique culinary values, leading to a partial rehabilitation of this fat among "<a href="/wiki/Foodies" class="mw-redirect" title="Foodies">foodies</a>". Negative publicity about the transfat content of the <a href="/wiki/Partially_hydrogenated_vegetable_oils" class="mw-redirect" title="Partially hydrogenated vegetable oils">partially hydrogenated vegetable oils</a> in vegetable shortening has partially driven this trend. Chef and food writer <a href="/wiki/Rick_Bayless" title="Rick Bayless">Rick Bayless</a> is a prominent proponent of the virtues of lard for certain types of cooking.<sup id="cite_ref-seatimes_8-0" class="reference"><a href="#cite_note-seatimes-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-sfchron_9-0" class="reference"><a href="#cite_note-sfchron-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-times1_10-0" class="reference"><a href="#cite_note-times1-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-wmail_11-0" class="reference"><a href="#cite_note-wmail-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Zs%C3%ADros_keny%C3%A9r,_5.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Zs%C3%ADros_keny%C3%A9r%2C_5.jpg/250px-Zs%C3%ADros_keny%C3%A9r%2C_5.jpg" decoding="async" width="220" height="132" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Zs%C3%ADros_keny%C3%A9r%2C_5.jpg/330px-Zs%C3%ADros_keny%C3%A9r%2C_5.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Zs%C3%ADros_keny%C3%A9r%2C_5.jpg/500px-Zs%C3%ADros_keny%C3%A9r%2C_5.jpg 2x" data-file-width="4480" data-file-height="2688" /></a><figcaption><i>Zsíros kenyér</i> or <i>zsíros deszka</i> ("lardy plank") from <a href="/wiki/Hungary" title="Hungary">Hungary</a>. It is eaten with <a href="/wiki/Red_onion" title="Red onion">red onions</a> and <a href="/wiki/Paprika" title="Paprika">paprika</a>.</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Raviola_nissena.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/09/Raviola_nissena.jpg/220px-Raviola_nissena.jpg" decoding="async" width="220" height="293" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/09/Raviola_nissena.jpg/330px-Raviola_nissena.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/09/Raviola_nissena.jpg/440px-Raviola_nissena.jpg 2x" data-file-width="3024" data-file-height="4032" /></a><figcaption>The <a href="/wiki/Raviola_di_ricotta_nissena" class="mw-redirect" title="Raviola di ricotta nissena">raviola di ricotta nissena</a> a Sicilian dessert strictly fried in lard</figcaption></figure> <p>It is also again becoming popular in the <a href="/wiki/United_Kingdom" title="United Kingdom">United Kingdom</a> among aficionados of traditional British cuisine. This led to a "lard crisis" in late 2004.<sup id="cite_ref-guardian_12-0" class="reference"><a href="#cite_note-guardian-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-independent_13-0" class="reference"><a href="#cite_note-independent-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Production">Production</h2></div> <p>Lard is produced mainly in <a href="/wiki/China" title="China">China</a>, followed by <a href="/wiki/Germany" title="Germany">Germany</a>, <a href="/wiki/Brazil" title="Brazil">Brazil</a>, <a href="/wiki/United_States" title="United States">United States</a>, and <a href="/wiki/Russia" title="Russia">Russia</a>.<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p> <table class="wikitable gauche" style="margin-right:2em;" cellpadding="5"> <tbody><tr> <th> </th> <th>Country</th> <th>Production, 2018<br /><small>(tonnes)</small> </th></tr> <tr> <td>1 </td> <td><span class="flagicon"><span class="mw-image-border" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/23px-Flag_of_the_People%27s_Republic_of_China.svg.png" decoding="async" width="23" height="15" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/35px-Flag_of_the_People%27s_Republic_of_China.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/45px-Flag_of_the_People%27s_Republic_of_China.svg.png 2x" data-file-width="900" data-file-height="600" /></span></span> </span><a href="/wiki/China" title="China">China</a></td> <td align="right">2,544,847 </td></tr> <tr> <td>2 </td> <td><span class="flagicon"><span class="mw-image-border" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/b/ba/Flag_of_Germany.svg/23px-Flag_of_Germany.svg.png" decoding="async" width="23" height="14" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/b/ba/Flag_of_Germany.svg/35px-Flag_of_Germany.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/b/ba/Flag_of_Germany.svg/46px-Flag_of_Germany.svg.png 2x" data-file-width="1000" data-file-height="600" /></span></span> </span><a href="/wiki/Germany" title="Germany">Germany</a></td> <td align="right">549,989 </td></tr> <tr> <td>3 </td> <td><span class="flagicon"><span class="mw-image-border" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/0/05/Flag_of_Brazil.svg/40px-Flag_of_Brazil.svg.png" decoding="async" width="22" height="15" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/0/05/Flag_of_Brazil.svg/60px-Flag_of_Brazil.svg.png 2x" data-file-width="1000" data-file-height="700" /></span></span> </span><a href="/wiki/Brazil" title="Brazil">Brazil</a></td> <td align="right">508,600 </td></tr> <tr> <td>4 </td> <td><span class="flagicon"><span class="mw-image-border" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Flag_of_the_United_States_%2823px%29.png/23px-Flag_of_the_United_States_%2823px%29.png" decoding="async" width="23" height="13" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Flag_of_the_United_States_%2823px%29.png/35px-Flag_of_the_United_States_%2823px%29.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Flag_of_the_United_States_%2823px%29.png/46px-Flag_of_the_United_States_%2823px%29.png 2x" data-file-width="69" data-file-height="39" /></span></span> </span><a href="/wiki/United_States" title="United States">United States</a></td> <td align="right">447,474 </td></tr> <tr> <td>5 </td> <td><span class="flagicon"><span class="mw-image-border" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/f/f3/Flag_of_Russia.svg/23px-Flag_of_Russia.svg.png" decoding="async" width="23" height="15" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/f/f3/Flag_of_Russia.svg/35px-Flag_of_Russia.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/f/f3/Flag_of_Russia.svg/45px-Flag_of_Russia.svg.png 2x" data-file-width="900" data-file-height="600" /></span></span> </span><a href="/wiki/Russia" title="Russia">Russia</a></td> <td align="right">434,100 </td></tr> <tr> <td>6 </td> <td><span class="flagicon"><span class="mw-image-border" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/0/03/Flag_of_Italy.svg/23px-Flag_of_Italy.svg.png" decoding="async" width="23" height="15" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/0/03/Flag_of_Italy.svg/35px-Flag_of_Italy.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/0/03/Flag_of_Italy.svg/45px-Flag_of_Italy.svg.png 2x" data-file-width="1500" data-file-height="1000" /></span></span> </span><a href="/wiki/Italy" title="Italy">Italy</a></td> <td align="right">215,513 </td></tr> <tr> <td>7 </td> <td><span class="flagicon"><span class="mw-image-border" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/1/12/Flag_of_Poland.svg/23px-Flag_of_Poland.svg.png" decoding="async" width="23" height="14" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/1/12/Flag_of_Poland.svg/35px-Flag_of_Poland.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/1/12/Flag_of_Poland.svg/46px-Flag_of_Poland.svg.png 2x" data-file-width="1280" data-file-height="800" /></span></span> </span><a href="/wiki/Poland" title="Poland">Poland</a></td> <td align="right">174,649 </td></tr> <tr> <td>8 </td> <td><span class="flagicon"><span class="mw-image-border" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/7/73/Flag_of_Romania.svg/23px-Flag_of_Romania.svg.png" decoding="async" width="23" height="15" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/73/Flag_of_Romania.svg/35px-Flag_of_Romania.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/73/Flag_of_Romania.svg/45px-Flag_of_Romania.svg.png 2x" data-file-width="600" data-file-height="400" /></span></span> </span><a href="/wiki/Romania" title="Romania">Romania</a></td> <td align="right">148,997 </td></tr> <tr> <td>9 </td> <td><span class="flagicon"><span class="mw-image-border" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/c/c3/Flag_of_France.svg/40px-Flag_of_France.svg.png" decoding="async" width="23" height="15" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/c/c3/Flag_of_France.svg/60px-Flag_of_France.svg.png 2x" data-file-width="900" data-file-height="600" /></span></span> </span><a href="/wiki/France" title="France">France</a></td> <td align="right">146,519 </td></tr> <tr> <td>10 </td> <td><span class="flagicon"><span class="mw-image-border" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Flag_of_Mexico.svg/23px-Flag_of_Mexico.svg.png" decoding="async" width="23" height="13" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Flag_of_Mexico.svg/35px-Flag_of_Mexico.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Flag_of_Mexico.svg/46px-Flag_of_Mexico.svg.png 2x" data-file-width="980" data-file-height="560" /></span></span> </span><a href="/wiki/Mexico" title="Mexico">Mexico</a></td> <td align="right">143,842 </td></tr> <tr> <td colspan="5"><i>Source : <a rel="nofollow" class="external text" href="http://www.fao.org/faostat/en/#data/QP/">FAOSTAT</a></i> </td></tr></tbody></table> <p>Lard can be obtained from any part of the pig that has a high concentration of <a href="/wiki/Adipose_tissue" title="Adipose tissue">fatty tissue</a>. The highest grade of lard, known as leaf lard, is obtained from the "flare" <a href="/wiki/Visceral_fat" class="mw-redirect" title="Visceral fat">visceral fat</a> deposit surrounding the <a href="/wiki/Kidneys" class="mw-redirect" title="Kidneys">kidneys</a> and inside the <a href="/wiki/Loin" title="Loin">loin</a>. 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 <a href="/wiki/Fatback" title="Fatback">fatback</a>, the hard <a href="/wiki/Subcutaneous_fat" class="mw-redirect" title="Subcutaneous fat">subcutaneous fat</a> between the pig's back skin and muscle. The lowest grade (for purposes of rendering into lard) is obtained from the soft <a href="/wiki/Caul_fat" title="Caul fat">caul fat</a> surrounding digestive organs, such as <a href="/wiki/Small_intestines" class="mw-redirect" title="Small intestines">small intestines</a>, though caul fat is often used directly as a wrapping for roasting lean meats or in the manufacture of <a href="/wiki/P%C3%A2t%C3%A9s" class="mw-redirect" title="Pâtés">pâtés</a>.<sup id="cite_ref-penguin2_15-0" class="reference"><a href="#cite_note-penguin2-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-penguin1_6-2" class="reference"><a href="#cite_note-penguin1-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-edibleren_16-0" class="reference"><a href="#cite_note-edibleren-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> </p><p>Lard may be <a href="/wiki/Rendering_(animals)" class="mw-redirect" title="Rendering (animals)">rendered</a> by two processes: wet or dry. In wet rendering, pig fat is boiled in water or steamed at a high temperature and the lard, which is insoluble in water, is skimmed from the surface of the mixture or separated in an industrial <a href="/wiki/Centrifuge" title="Centrifuge">centrifuge</a>. In dry rendering, the fat is exposed to high heat in a pan or oven without water (a process similar to frying bacon). The two processes yield somewhat differing products. Wet-rendered lard has a more neutral flavor, a lighter color, and a high <a href="/wiki/Smoke_point" title="Smoke point">smoke point</a>. Dry-rendered lard is somewhat browner and has a caramelized flavor and has a lower smoke point.<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-joyofcooking_18-0" class="reference"><a href="#cite_note-joyofcooking-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> </p><p>Industrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture of high and low quality fat from throughout the pig.<sup id="cite_ref-cooks_19-0" class="reference"><a href="#cite_note-cooks-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> Lard is often <a href="/wiki/Hydrogenated_oil" class="mw-redirect" title="Hydrogenated oil">hydrogenated</a> to improve its stability at room temperature. Hydrogenated lard sold to consumers typically contains fewer than 0.5 g of <a href="/wiki/Transfat" class="mw-redirect" title="Transfat">transfats</a> per 13 g serving.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> Lard is also often treated with bleaching and deodorizing agents, <a href="/wiki/Emulsifiers" class="mw-redirect" title="Emulsifiers">emulsifiers</a>, and <a href="/wiki/Antioxidants" class="mw-redirect" title="Antioxidants">antioxidants</a> such as <a href="/wiki/Butylated_hydroxytoluene" title="Butylated hydroxytoluene">BHT</a>.<sup id="cite_ref-penguin1_6-3" class="reference"><a href="#cite_note-penguin1-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> These treatments make it more consistent and prevent spoilage. (Untreated lard must be refrigerated or frozen to prevent <a href="/wiki/Rancidification" title="Rancidification">rancidity</a>.)<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-siprelle_23-0" class="reference"><a href="#cite_note-siprelle-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> </p><p>Consumers wanting a higher-quality source of lard typically seek out <a href="/wiki/Artisan" title="Artisan">artisanal</a> producers, or render it themselves from leaf lard or fatback.<sup id="cite_ref-cooks_19-1" class="reference"><a href="#cite_note-cooks-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-siprelle_23-1" class="reference"><a href="#cite_note-siprelle-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-seatimes_8-1" class="reference"><a href="#cite_note-seatimes-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-sfchron_9-1" class="reference"><a href="#cite_note-sfchron-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-times1_10-1" class="reference"><a href="#cite_note-times1-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p><p>A by-product of dry-rendering lard is <a href="/wiki/Deep_frying" title="Deep frying">deep-fried</a> meat, skin and membrane tissue known as <a href="/wiki/Cracklings" title="Cracklings">cracklings</a>.<sup id="cite_ref-penguin1_6-4" class="reference"><a href="#cite_note-penguin1-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Composition">Composition</h3></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Trimyristin-3D-vdW.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/Trimyristin-3D-vdW.png/220px-Trimyristin-3D-vdW.png" decoding="async" width="220" height="179" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/Trimyristin-3D-vdW.png/330px-Trimyristin-3D-vdW.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/64/Trimyristin-3D-vdW.png/440px-Trimyristin-3D-vdW.png 2x" data-file-width="1100" data-file-height="893" /></a><figcaption>A <a href="/wiki/Triglyceride" title="Triglyceride">triglyceride</a> molecule, the main constituent of lard</figcaption></figure> <p>Lard consists mainly of fats, which in the context of chemistry are known as <a href="/wiki/Triglyceride" title="Triglyceride">triglycerides</a>. Triglycerides contain three <a href="/wiki/Fatty_acid" title="Fatty acid">fatty acids</a>, varying from one triglyceride to another. In general lard is similar to <a href="/wiki/Tallow" title="Tallow">tallow</a> in its composition. About 20% of lard is the <a href="/wiki/Achiral" class="mw-redirect" title="Achiral">achiral</a> triglyceride with <a href="/wiki/Palmitic_acid" title="Palmitic acid">palmitic acid</a> on carbon 2 and <a href="/wiki/Oleic_acid" title="Oleic acid">oleic acid</a> on carbons 1 and 3.<sup id="cite_ref-Ullmann_7-1" class="reference"><a href="#cite_note-Ullmann-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> Pigs that have been fed different diets will have lard with a significantly different fatty acid content and <a href="/wiki/Iodine_value" title="Iodine value">iodine value</a>. Peanut-fed hogs or the acorn-fed pigs raised for <a href="/wiki/Jam%C3%B3n_ib%C3%A9rico" title="Jamón ibérico">Jamón ibérico</a> therefore produce a somewhat different kind of lard compared to pigs raised in North American farms that are fed corn.<sup id="cite_ref-sourcebook_2-3" class="reference"><a href="#cite_note-sourcebook-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Culinary_use">Culinary use</h2></div> <p>Lard is one of the few edible oils with a relatively high smoke point, attributable to its high saturated fatty acids content. Pure lard is especially useful for cooking since it produces little smoke when heated and has a distinct flavor when combined with other foods. Many <a href="/wiki/Chefs" class="mw-redirect" title="Chefs">chefs</a> and <a href="/wiki/Bakers" class="mw-redirect" title="Bakers">bakers</a> prize lard over other types of shortening because of its flavor and range of applications.<sup id="cite_ref-10Reasons_25-0" class="reference"><a href="#cite_note-10Reasons-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Nutritional_value">Nutritional value</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /><table class="infobox nowrap" style="float:left;margin-left:0;margin-right:1.0em;"><caption class="infobox-title" style="white-space:normal; padding-bottom:0.15em;">Lard</caption><tbody><tr><th colspan="2" class="infobox-header">Nutritional value per 100 g (3.5 oz)</th></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Food_energy" title="Food energy">Energy</a></th><td class="infobox-data">3,765.6 kJ (900.0 kcal)</td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><b><a href="/wiki/Carbohydrate" title="Carbohydrate">Carbohydrates</a></b></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">0 g</div></td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><b><a href="/wiki/Fat" title="Fat">Fat</a></b></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">100 g</div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Saturated_fat" title="Saturated fat">Saturated</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">39 g</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Monounsaturated_fat" title="Monounsaturated fat">Monounsaturated</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">45 g</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Polyunsaturated_fat" title="Polyunsaturated fat">Polyunsaturated</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">11 g</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><div style="position:relative;left:-0.65em;"><b><a href="/wiki/Protein_(nutrient)" title="Protein (nutrient)">Protein</a></b></div></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="position:relative;left:-0.65em;">0 g</div></td></tr> <tr><td colspan="2"> <table class="mw-collapsible mw-collapsed" style="; ; width:100%;"> <tbody><tr> <th colspan="2" style="line-height:normal; padding:0.2em; ;"><div style="text-align: center; padding: 0 0.4em; margin: 0 3.3em">Vitamins and minerals</div></th> </tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><b style="margin-left:-0.65em"><a href="/wiki/Vitamin" title="Vitamin">Vitamins</a></b></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><b>Quantity</b> <div style="float: right;"><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></div></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Vitamin_E" title="Vitamin E">Vitamin E</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><div style="float: right;">4%</div> 0.6 mg</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"></td></tr></tbody></table></td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><b style="margin-left:-0.65em">Other constituents</b></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;"><b>Quantity</b></td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Cholesterol" title="Cholesterol">Cholesterol</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">95 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Zinc" title="Zinc">Zinc</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">0.1 mg</td></tr><tr><th scope="row" class="infobox-label" style="padding-left:0.65em;line-height:1.1em;font-weight:normal;padding-right:0.25em;"><a href="/wiki/Selenium" title="Selenium">Selenium</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">0.2 mg</td></tr><tr style="display:none"><td colspan="2"> </td></tr><tr><td colspan="2" class="infobox-full-data"><hr /><div class="wrap" style="padding:0.3em;line-height:1.2em;">Fat percentage can vary</div></td></tr><tr><td colspan="2" class="infobox-below wrap" style="background:#e0e0e0;padding:0.3em;line-height:1.5em;font-weight:normal;font-size:0.9em"><sup>†</sup>Percentages estimated using <a href="/wiki/Reference_Daily_Intake#Daily_Values" title="Reference Daily Intake">US recommendations</a> for adults,<sup id="cite_ref-FDADailyValues_26-0" class="reference"><a href="#cite_note-FDADailyValues-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> except for potassium, which is estimated based on expert recommendation from <a href="/wiki/National_Academies_of_Sciences,_Engineering,_and_Medicine" title="National Academies of Sciences, Engineering, and Medicine">the National Academies</a>.<sup id="cite_ref-NationalAcademiesPotassium_27-0" class="reference"><a href="#cite_note-NationalAcademiesPotassium-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup></td></tr></tbody></table> <div style="clear:both;" class=""></div> <div class="mw-heading mw-heading3"><h3 id="Compared_to_other_fats">Compared to other fats</h3></div> <table class="wikitable sortable" style="text-align:center;"> <caption>Properties of common cooking fats (per 100 g) </caption> <tbody><tr> <th style="text-align:left;">Type of fat </th> <th data-sort-type="number"><a href="/wiki/Fat" title="Fat">Total fat</a> (g) </th> <th data-sort-type="number"><a href="/wiki/Saturated_fat" title="Saturated fat">Saturated fat</a> (g) </th> <th data-sort-type="number"><a href="/wiki/Monounsaturated_fat" title="Monounsaturated fat">Monounsaturated fat</a> (g) </th> <th data-sort-type="number"><a href="/wiki/Polyunsaturated_fat" title="Polyunsaturated fat">Polyunsaturated fat</a> (g) </th> <th><a href="/wiki/Smoke_point" title="Smoke point">Smoke point</a> </th></tr> <tr> <td style="text-align:left;"><a href="/wiki/Butter" title="Butter">Butter</a><sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> </td> <td>81 </td> <td>51 </td> <td>21 </td> <td>3 </td> <td>150 °C (302 °F)<sup id="cite_ref-CIA_29-0" class="reference"><a href="#cite_note-CIA-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Canola_oil" class="mw-redirect" title="Canola oil">Canola oil</a><sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> </td> <td>100 </td> <td>6–7 </td> <td>62–64 </td> <td>24–26 </td> <td>205 °C (401 °F)<sup id="cite_ref-USDA_ndbcolumn2_31-0" class="reference"><a href="#cite_note-USDA_ndbcolumn2-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Rao2_32-0" class="reference"><a href="#cite_note-Rao2-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Coconut_oil" title="Coconut oil">Coconut oil</a><sup id="cite_ref-33" class="reference"><a href="#cite_note-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> </td> <td>99 </td> <td>83 </td> <td>6 </td> <td>2 </td> <td>177 °C (351 °F) </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Corn_oil" title="Corn oil">Corn oil</a><sup id="cite_ref-34" class="reference"><a href="#cite_note-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> </td> <td>100 </td> <td>13–14 </td> <td>27–29 </td> <td>52–54 </td> <td>230 °C (446 °F)<sup id="cite_ref-CIA_29-1" class="reference"><a href="#cite_note-CIA-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> </td></tr> <tr style="background-color:#ffff66;"> <td style="text-align:left;"><a class="mw-selflink selflink">Lard</a><sup id="cite_ref-35" class="reference"><a href="#cite_note-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> </td> <td>100 </td> <td>39 </td> <td>45 </td> <td>11 </td> <td>190 °C (374 °F)<sup id="cite_ref-CIA_29-2" class="reference"><a href="#cite_note-CIA-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Peanut_oil" title="Peanut oil">Peanut oil</a><sup id="cite_ref-36" class="reference"><a href="#cite_note-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> </td> <td>100 </td> <td>16 </td> <td>57 </td> <td>20 </td> <td>225 °C (437 °F)<sup id="cite_ref-CIA_29-3" class="reference"><a href="#cite_note-CIA-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a><sup id="cite_ref-37" class="reference"><a href="#cite_note-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> </td> <td>100 </td> <td>13–19 </td> <td>59–74 </td> <td>6–16 </td> <td>190 °C (374 °F)<sup id="cite_ref-CIA_29-4" class="reference"><a href="#cite_note-CIA-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Rice_bran_oil" title="Rice bran oil">Rice bran oil</a> </td> <td>100 </td> <td>25 </td> <td>38 </td> <td>37 </td> <td>250 °C (482 °F)<sup id="cite_ref-38" class="reference"><a href="#cite_note-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Soybean_oil" title="Soybean oil">Soybean oil</a><sup id="cite_ref-39" class="reference"><a href="#cite_note-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> </td> <td>100 </td> <td>15 </td> <td>22 </td> <td>57–58 </td> <td>257 °C (495 °F)<sup id="cite_ref-CIA_29-5" class="reference"><a href="#cite_note-CIA-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Suet" title="Suet">Suet</a><sup id="cite_ref-40" class="reference"><a href="#cite_note-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> </td> <td>94 </td> <td>52 </td> <td>32 </td> <td>3 </td> <td>200 °C (392 °F) </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Ghee" title="Ghee">Ghee</a><sup id="cite_ref-41" class="reference"><a href="#cite_note-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> </td> <td>99 </td> <td>62 </td> <td>29 </td> <td>4 </td> <td>204 °C (399 °F) </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a><sup id="cite_ref-42" class="reference"><a href="#cite_note-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> </td> <td>100 </td> <td>10 </td> <td>20 </td> <td>66 </td> <td>225 °C (437 °F)<sup id="cite_ref-CIA_29-6" class="reference"><a href="#cite_note-CIA-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a> (high <a href="/wiki/Oleic_acid" title="Oleic acid">oleic</a>) </td> <td>100 </td> <td>12 </td> <td>84<sup id="cite_ref-USDA_ndbcolumn2_31-1" class="reference"><a href="#cite_note-USDA_ndbcolumn2-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> </td> <td>4<sup id="cite_ref-USDA_ndbcolumn2_31-2" class="reference"><a href="#cite_note-USDA_ndbcolumn2-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> </td> <td> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Vegetable_oil" title="Vegetable oil">Vegetable</a> <a href="/wiki/Shortening_(fat)" class="mw-redirect" title="Shortening (fat)">shortening</a> <sup id="cite_ref-43" class="reference"><a href="#cite_note-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> </td> <td>100 </td> <td>25 </td> <td>41 </td> <td>28 </td> <td>165 °C (329 °F)<sup id="cite_ref-CIA_29-7" class="reference"><a href="#cite_note-CIA-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> </td></tr></tbody></table> <div class="mw-heading mw-heading3"><h3 id="In_baking">In baking</h3></div> <p>Because of the relatively large fat crystals in lard, it is extremely effective as a <a href="/wiki/Shortening" title="Shortening">shortening</a> in <a href="/wiki/Baking" title="Baking">baking</a>. <a href="/wiki/Pie" title="Pie">Pie</a> crusts made with lard tend to be flakier than those made with butter. Many cooks employ both types of fat in their <a href="/wiki/Pastries" class="mw-redirect" title="Pastries">pastries</a> to combine the shortening properties of lard with the flavor of butter.<sup id="cite_ref-penguin1_6-5" class="reference"><a href="#cite_note-penguin1-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-nytimes2_44-0" class="reference"><a href="#cite_note-nytimes2-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-kingarthur_45-0" class="reference"><a href="#cite_note-kingarthur-45"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="In_cuisines">In cuisines</h3></div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-More_citations_needed plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Lard" title="Special:EditPage/Lard">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed.<br /><small><span class="plainlinks"><i>Find sources:</i> <a rel="nofollow" class="external text" href="https://www.google.com/search?as_eq=wikipedia&q=%22Lard%22">"Lard"</a> – <a rel="nofollow" class="external text" href="https://www.google.com/search?tbm=nws&q=%22Lard%22+-wikipedia&tbs=ar:1">news</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Lard%22&tbs=bkt:s&tbm=bks">newspapers</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Lard%22+-wikipedia">books</a> <b>·</b> <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Lard%22">scholar</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Lard%22&acc=on&wc=on">JSTOR</a></span></small></span> <span class="date-container"><i>(<span class="date">August 2021</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <p>Lard was once widely used in the cuisines of Europe, China and the New World and still plays a significant role in <a href="/wiki/British_cuisine" title="British cuisine">British</a>, <a href="/wiki/European_cuisine" title="European cuisine">Central European</a>, <a href="/wiki/Mexican_cuisine" title="Mexican cuisine">Mexican</a> and <a href="/wiki/Chinese_cuisine" title="Chinese cuisine">Chinese</a> cuisines. In British cuisine, lard is a traditional ingredient in mince pies and Christmas puddings, <a href="/wiki/Lardy_cake" title="Lardy cake">lardy cake</a> and for frying <a href="/wiki/Fish_and_chips" title="Fish and chips">fish and chips</a> as well as many other uses.<sup id="cite_ref-guardian_12-1" class="reference"><a href="#cite_note-guardian-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-independent_13-1" class="reference"><a href="#cite_note-independent-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p><p>Lard is traditionally one of the main ingredients in the <a href="/wiki/Scandinavia" title="Scandinavia">Scandinavian</a> <a href="/wiki/P%C3%A2t%C3%A9" title="Pâté">pâté</a> <a href="/wiki/Leverpostej" class="mw-redirect" title="Leverpostej">leverpostej</a>. </p> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Swift%27s_Silverleaf_Brand_Pure_Lard,_1916.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Swift%27s_Silverleaf_Brand_Pure_Lard%2C_1916.jpg/250px-Swift%27s_Silverleaf_Brand_Pure_Lard%2C_1916.jpg" decoding="async" width="220" height="321" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Swift%27s_Silverleaf_Brand_Pure_Lard%2C_1916.jpg/330px-Swift%27s_Silverleaf_Brand_Pure_Lard%2C_1916.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Swift%27s_Silverleaf_Brand_Pure_Lard%2C_1916.jpg/500px-Swift%27s_Silverleaf_Brand_Pure_Lard%2C_1916.jpg 2x" data-file-width="992" data-file-height="1446" /></a><figcaption>1916 advertisement for lard produced by <a href="/wiki/Swift_%26_Company" class="mw-redirect" title="Swift & Company">Swift & Company</a></figcaption></figure> <p>In Spain, one of the most popular versions of the Andalusian breakfast includes several kinds of <i>mantecas</i> differently seasoned, consumed spread over toasted bread. Among other variants, <i><a href="/wiki/Manteca_color%C3%A1" title="Manteca colorá">manteca colorá</a></i> (lard with paprika)<sup id="cite_ref-46" class="reference"><a href="#cite_note-46"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> and <i>zurrapa de lomo</i> (lard with pork flakes)<sup id="cite_ref-47" class="reference"><a href="#cite_note-47"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup> are the preferred ones. In <a href="/wiki/Catalan_cuisine" title="Catalan cuisine">Catalan cuisine</a> lard is used to make the dough for the pastry known as <a href="/wiki/Coca_(pastry)" title="Coca (pastry)">coca</a>. In the Balearics particularly, <a href="/wiki/Ensa%C3%AFmada" title="Ensaïmada">ensaïmada</a> dough also contains lard. </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Chleb_ze_smalcem.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Chleb_ze_smalcem.jpg/220px-Chleb_ze_smalcem.jpg" decoding="async" width="220" height="136" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Chleb_ze_smalcem.jpg/330px-Chleb_ze_smalcem.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Chleb_ze_smalcem.jpg/440px-Chleb_ze_smalcem.jpg 2x" data-file-width="620" data-file-height="383" /></a><figcaption>A slice of bread spread with lard was a typical staple in traditional rural cuisine of many countries.</figcaption></figure> <p>Lard consumed as a <a href="/wiki/Spread_(food)" title="Spread (food)">spread</a> on <a href="/wiki/Bread" title="Bread">bread</a> was once very common in Europe and North America, especially those areas where dairy fats and vegetable oils were rare.<sup id="cite_ref-penguin1_6-6" class="reference"><a href="#cite_note-penguin1-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p><p>As the demand for lard grows in the high-end restaurant industry, small farmers have begun to specialize in heritage hog breeds with higher body-fat contents than the leaner, modern hog. Breeds such as the <a href="/wiki/Mangalica" title="Mangalica">Mangalitsa hog</a> of Hungary or <a href="/wiki/Large_Black_pig" class="mw-redirect" title="Large Black pig">Large Black pig</a> of Great Britain are experiencing an enormous resurgence, to the point that breeders are unable to keep up with demand.<sup id="cite_ref-HeritageBreeds_48-0" class="reference"><a href="#cite_note-HeritageBreeds-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> </p><p>When used without qualification the word 'lard' in English generally refers to wet-rendered lard, which has a very mild, neutral flavor as opposed to the more noticeably pork-flavored dry-rendered lard, or <a href="/wiki/Dripping" title="Dripping">dripping</a>. Dripping sandwiches are still popular in several European countries—<a href="/wiki/Hungarian_cuisine" title="Hungarian cuisine">Hungarian</a> <i>zsíroskenyér</i> ("lardy bread") or <i>zsírosdeszka</i> ("lardy plank"), and <a href="/wiki/German_cuisine" title="German cuisine">German</a> "Fettbemme", seasoned pork fat. Similar snacks are sometimes served with beer in Poland, Czech Republic, and Slovakia. They are generally topped with <a href="/wiki/Onion" title="Onion">onions</a>, served with <a href="/wiki/Salt" title="Salt">salt</a> and <a href="/wiki/Paprika" title="Paprika">paprika</a>, and eaten as a side-dish with <a href="/wiki/Beer" title="Beer">beer</a>. All of these are commonly translated on menus as "lard" sandwiches, perhaps due to the lack of familiarity of most contemporary English native speakers with dripping. Attempts to use Hungarian <i>zsír</i> or Polish <i>smalec</i> (both meaning "fat/lard") when British recipes calling for lard will reveal the difference between the wet-rendered lard and dripping.<sup id="cite_ref-49" class="reference"><a href="#cite_note-49"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-50" class="reference"><a href="#cite_note-50"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup> In <a href="/wiki/Taiwan" title="Taiwan">Taiwan</a>, <a href="/wiki/Hong_Kong" title="Hong Kong">Hong Kong</a> and <a href="/wiki/Macao" class="mw-redirect" title="Macao">Macao</a>, as well as in many parts of <a href="/wiki/China" title="China">China</a>, lard was often consumed mixed into cooked <a href="/wiki/Rice" title="Rice">rice</a> along with <a href="/wiki/Soy_sauce" title="Soy sauce">soy sauce</a> to make "lard rice" (豬油拌飯 or 豬油撈飯). And in Japan, back loin (fatback) lard is frequently used for <a href="/wiki/Ramen" title="Ramen">ramen</a>, creating a thick, nutty, slightly sweet and very hearty dish. </p><p>Traditionally, along with peanut oil, lard is extensively used in Asian cooking as a general-purpose cooking oil, esp. in stir-fries and deep-frying. </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Schweineschmalz-1.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/Schweineschmalz-1.jpg/220px-Schweineschmalz-1.jpg" decoding="async" width="220" height="161" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/Schweineschmalz-1.jpg/330px-Schweineschmalz-1.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/82/Schweineschmalz-1.jpg/440px-Schweineschmalz-1.jpg 2x" data-file-width="1230" data-file-height="900" /></a><figcaption><i>Schweineschmalz</i>, German lard</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Griebenschmalz-1.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/11/Griebenschmalz-1.jpg/220px-Griebenschmalz-1.jpg" decoding="async" width="220" height="161" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/11/Griebenschmalz-1.jpg/330px-Griebenschmalz-1.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/11/Griebenschmalz-1.jpg/440px-Griebenschmalz-1.jpg 2x" data-file-width="1230" data-file-height="900" /></a><figcaption><i>Griebenschmalz</i>, German lard with crispy pieces of pork skin</figcaption></figure> <p>In <a href="/wiki/Germany" title="Germany">Germany</a> lard is called <i>Schweineschmalz</i> (literally, "<a href="/wiki/Rendered_fat" class="mw-redirect" title="Rendered fat">rendered fat</a> from swine") and has been a longtime favorite as a <a href="/wiki/Spread_(food)" title="Spread (food)">spread</a>. It can be served plain, or it can be mixed with seasonings: pork fat can be enhanced with small pieces of pork skin, called <i>Grieben</i> (cf. Yiddish <a href="/wiki/Gribenes" title="Gribenes">gribenes</a>) to create <i>Griebenschmalz</i>. Other recipes call for small pieces of apple or onion. In English, however, <i><a href="/wiki/Schmaltz" title="Schmaltz">schmaltz</a></i> usually refers to kosher fat rendered from chicken, duck or goose. </p><p>Vegetarian <i>Grieben</i> from onions or apples, which began as a makeshift means of diluting <i>Schmalz</i> in time of need, became rather popular on their own account because they allow for a specific taste and a lower fat content. Completely vegetarian <i>Schmalz</i>-like spreads based on vegetable fats use those ingredients as well. In Germany it is forbidden to use the term <i>Schmalz</i> for non-lard products. </p><p>In <a href="/wiki/Poland" title="Poland">Poland</a>, lard mixed with fruit, usually chopped apple, and spread on thick slices of bread, is often served as a starter. </p> <div class="mw-heading mw-heading2"><h2 id="Other_uses">Other uses</h2></div> <p>Rendered lard can be used to produce <a href="/wiki/Biofuel" title="Biofuel">biofuel</a><sup id="cite_ref-51" class="reference"><a href="#cite_note-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> and <a href="/wiki/Soap" title="Soap">soap</a>. Lard is also useful as a <a href="/wiki/Cutting_fluid" title="Cutting fluid">cutting fluid</a> in <a href="/wiki/Machining" title="Machining">machining</a>. Its use in machining has declined since the mid-20th century as other specially engineered cutting fluids became prominent. However, it is still a viable option. Lard and other animal fats were formerly used as an <a href="/wiki/Anti-foaming_agent" class="mw-redirect" title="Anti-foaming agent">anti-foaming agent</a> in <a href="/wiki/Industrial_fermentation" title="Industrial fermentation">industrial fermentation</a> processes such as <a href="/wiki/Brewing" title="Brewing">brewing</a>; there, animal fats have been superseded by <a href="/wiki/Polyether" class="mw-redirect" title="Polyether">polyethers</a>.<sup id="cite_ref-52" class="reference"><a href="#cite_note-52"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2></div> <style data-mw-deduplicate="TemplateStyles:r1266661725">.mw-parser-output .portalbox{padding:0;margin:0.5em 0;display:table;box-sizing:border-box;max-width:175px;list-style:none}.mw-parser-output .portalborder{border:1px solid var(--border-color-base,#a2a9b1);padding:0.1em;background:var(--background-color-neutral-subtle,#f8f9fa)}.mw-parser-output .portalbox-entry{display:table-row;font-size:85%;line-height:110%;height:1.9em;font-style:italic;font-weight:bold}.mw-parser-output .portalbox-image{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portalbox-link{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}@media(min-width:720px){.mw-parser-output .portalleft{margin:0.5em 1em 0.5em 0}.mw-parser-output .portalright{clear:right;float:right;margin:0.5em 0 0.5em 1em}}</style><ul role="navigation" aria-label="Portals" class="noprint portalbox portalborder portalright"> <li class="portalbox-entry"><span class="portalbox-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span></span><span class="portalbox-link"><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li></ul> <ul><li><a href="/wiki/Lardy_cake" title="Lardy cake">Lardy cake</a>, an English bread with heavy lard content</li> <li><a href="/wiki/Suet" title="Suet">Suet</a>, like leaf lard</li> <li><a href="/wiki/Whale_blubber" class="mw-redirect" title="Whale blubber">Whale blubber</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-lower-alpha"> </div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239543626" /><div class="reflist reflist-columns references-column-width" style="column-width: 30em;"> <ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text">National Research Council. (1976). <a rel="nofollow" class="external text" href="http://books.nap.edu/openbook.php?chapselect=yo&page=203&record_id=22&Jump+to+Specified+Page.x=0&Jump+to+Specified+Page.y=0">Fat Content and Composition of Animal Products.</a>; p. 203. Washington, DC: Printing and Publishing Office, National Academy of Science. <style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-309-02440-4" title="Special:BookSources/0-309-02440-4">0-309-02440-4</a></span> </li> <li id="cite_note-sourcebook-2"><span class="mw-cite-backlink">^ <a href="#cite_ref-sourcebook_2-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-sourcebook_2-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-sourcebook_2-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-sourcebook_2-3"><sup><i><b>d</b></i></sup></a></span> <span class="reference-text">Ockerman, Herbert W. (1991). Source book for food scientists (Second Edition). Westport, CN: AVI Publishing Company.</span> </li> <li id="cite_note-merriam-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-merriam_3-0">^</a></b></span> <span class="reference-text">"<a rel="nofollow" class="external text" href="https://www.merriam-webster.com/dictionary/lard">Lard</a>" entry in the online <i>Merriam-Webster Dictionary</i>. Accessed on 2020-07-05.</span> </li> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation cs2"><a rel="nofollow" class="external text" href="https://medical-dictionary.thefreedictionary.com/lard">"lard"</a>, <i>The Free Dictionary</i><span class="reference-accessdate">, retrieved <span class="nowrap">2022-02-04</span></span></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Free+Dictionary&rft.atitle=lard&rft_id=https%3A%2F%2Fmedical-dictionary.thefreedictionary.com%2Flard&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"></span></span> </li> <li id="cite_note-clif1955-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-clif1955_5-0">^</a></b></span> <span class="reference-text">E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): <i>Relationships between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants</i>. Research Bulletin 422, Iowa State College Experiment Station, US Department of Agriculture.</span> </li> <li id="cite_note-penguin1-6"><span class="mw-cite-backlink">^ <a href="#cite_ref-penguin1_6-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-penguin1_6-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-penguin1_6-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-penguin1_6-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-penguin1_6-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-penguin1_6-5"><sup><i><b>f</b></i></sup></a> <a href="#cite_ref-penguin1_6-6"><sup><i><b>g</b></i></sup></a></span> <span class="reference-text">Davidson, Alan. (2002). <i>The Penguin Companion to Food</i>. New York: Penguin Books. "Lard"; p 530–531. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-14-200163-5" title="Special:BookSources/0-14-200163-5">0-14-200163-5</a></span> </li> <li id="cite_note-Ullmann-7"><span class="mw-cite-backlink">^ <a href="#cite_ref-Ullmann_7-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Ullmann_7-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFAlfred_Thomas2002" class="citation encyclopaedia cs1">Alfred Thomas (2002). "Fats and Fatty Oils". <i>Ullmann's Encyclopedia of Industrial Chemistry</i>. Weinheim: Wiley-VCH. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1002%2F14356007.a10_173">10.1002/14356007.a10_173</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/3-527-30673-0" title="Special:BookSources/3-527-30673-0"><bdi>3-527-30673-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Fats+and+Fatty+Oils&rft.btitle=Ullmann%27s+Encyclopedia+of+Industrial+Chemistry&rft.place=Weinheim&rft.pub=Wiley-VCH&rft.date=2002&rft_id=info%3Adoi%2F10.1002%2F14356007.a10_173&rft.isbn=3-527-30673-0&rft.au=Alfred+Thomas&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"></span></span> </li> <li id="cite_note-seatimes-8"><span class="mw-cite-backlink">^ <a href="#cite_ref-seatimes_8-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-seatimes_8-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://seattletimes.nwsource.com/html/pacificnw09102006/2003248134_pacificptaste10.html">"The Real Thing: nothing beats lard for old-fashioned flavor"</a> by Matthew Amster-Burton, <i><a href="/wiki/The_Seattle_Times" title="The Seattle Times">The Seattle Times</a></i>, September 10, 2006.</span> </li> <li id="cite_note-sfchron-9"><span class="mw-cite-backlink">^ <a href="#cite_ref-sfchron_9-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-sfchron_9-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2003/03/12/FD23390.DTL">"Don't let lard throw you into a tizzy"</a> by Jacqueline Higuera-McMahan, <i><a href="/wiki/San_Francisco_Chronicle" title="San Francisco Chronicle">San Francisco Chronicle</a></i>, March 12, 2003.</span> </li> <li id="cite_note-times1-10"><span class="mw-cite-backlink">^ <a href="#cite_ref-times1_10-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-times1_10-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://query.nytimes.com/gst/fullpage.html?sec=health&res=9C06E3DC1E3CF932A25753C1A9669C8B63">"Light, Fluffy – Believe It, It's Not Butter"</a> by Matt Lee and Ted Lee, <i><a href="/wiki/New_York_Times" class="mw-redirect" title="New York Times">New York Times</a></i>, October 11, 2000.</span> </li> <li id="cite_note-wmail-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-wmail_11-0">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://icwales.icnetwork.co.uk/0100news/health/tm_objectid=16547930&method=full&siteid=50082&headline=heart-stopping-moment-for-doctors--as-we-re-falling-in-love--again-with-lard-name_page.html">"Heart-stopping moment for doctors as we're falling in love again with lard"</a> by Sally Williams, <i><a href="/wiki/Western_Mail_(Wales)" title="Western Mail (Wales)">Western Mail</a></i>, January 5, 2006.</span> </li> <li id="cite_note-guardian-12"><span class="mw-cite-backlink">^ <a href="#cite_ref-guardian_12-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-guardian_12-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFHelen_Carter2004" class="citation web cs1">Helen Carter (16 November 2004). <a rel="nofollow" class="external text" href="https://www.theguardian.com/food/Story/0,,1351990,00.html">"Lard crisis: mince pies threatened as supplies dwindle"</a>. <i>the Guardian</i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=the+Guardian&rft.atitle=Lard+crisis%3A+mince+pies+threatened+as+supplies+dwindle&rft.date=2004-11-16&rft.au=Helen+Carter&rft_id=https%3A%2F%2Fwww.theguardian.com%2Ffood%2FStory%2F0%2C%2C1351990%2C00.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"></span></span> </li> <li id="cite_note-independent-13"><span class="mw-cite-backlink">^ <a href="#cite_ref-independent_13-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-independent_13-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20081228100023/http://www.independent.co.uk/life-style/food-and-drink/features/chefs-prize-it-the-french-love-it-the-poles-are-hogging-it-and-now-britains-running-out-of-it-533897.html">"Chefs prize it. The French love it. The Poles are hogging it. And now Britain's running out of it."</a> by Christopher Hirst, <i><a href="/wiki/The_Independent" title="The Independent">The Independent</a></i>, November 20, 2004.</span> </li> <li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.fao.org/faostat/en/#data/QP/">Lard Production in 2018 by FAO</a></span> </li> <li id="cite_note-penguin2-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-penguin2_15-0">^</a></b></span> <span class="reference-text">Davidson, Alan. (2002). <i>The Penguin Companion to Food</i>. New York: Penguin Books. "Caul"; p 176–177. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-14-200163-5" title="Special:BookSources/0-14-200163-5">0-14-200163-5</a></span> </li> <li id="cite_note-edibleren-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-edibleren_16-0">^</a></b></span> <span class="reference-text">Ockerman, Herbert W. and Basu, Lopa. (2006). Edible rendering – rendered products for human use. In: Meeker DL (ed). <i><a rel="nofollow" class="external text" href="http://www.renderers.org/publications/Essential%20Rendering%20The%20Book.pdf">Essential Rendering: All About The Animal By-Products Industry</a><sup class="noprint Inline-Template"><span style="white-space: nowrap;">[<i><a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot"><span title=" Dead link tagged May 2017">dead link</span></a></i><span style="visibility:hidden; color:transparent; padding-left:2px">‍</span>]</span></sup></i>. Arlington, VA: National Renderers Association. p 95–110. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-9654660-3-5" title="Special:BookSources/0-9654660-3-5">0-9654660-3-5</a> (Warning: large document).</span> </li> <li id="cite_note-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-17">^</a></b></span> <span class="reference-text">Moustafa, Ahmad and Stauffer, Clyde. (1997). <i><a rel="nofollow" class="external text" href="http://www.asa-europe.org/pdf/bakery.pdf">Bakery Fats.</a></i> Brussels: American Soybean Association. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20070202225348/http://www.asa-europe.org/pdf/bakery.pdf">Archived</a> February 2, 2007, at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a></span> </li> <li id="cite_note-joyofcooking-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-joyofcooking_18-0">^</a></b></span> <span class="reference-text">Rombaur, Irma S, et al. (1997). <i><a href="/wiki/The_Joy_of_Cooking" class="mw-redirect" title="The Joy of Cooking">Joy of Cooking</a></i> (revised ed). New York: Scribner. "About lard and other animal fats"; p 1069. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-684-81870-1" title="Special:BookSources/0-684-81870-1">0-684-81870-1</a></span> </li> <li id="cite_note-cooks-19"><span class="mw-cite-backlink">^ <a href="#cite_ref-cooks_19-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-cooks_19-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">"Ask <i>Cook's</i>: Is Lard an Acceptable Shortening?", <i><a href="/wiki/Cook%27s_Illustrated" title="Cook's Illustrated">Cook's Illustrated</a></i>, November 2004.</span> </li> <li id="cite_note-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-20">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.walmart.com/ip/Armour-Lard-64-oz/10449262">"Armour: Lard, 64 Oz: Baking"</a>. Walmart.com<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-08-13</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Armour%3A+Lard%2C+64+Oz%3A+Baking&rft.pub=Walmart.com&rft_id=http%3A%2F%2Fwww.walmart.com%2Fip%2FArmour-Lard-64-oz%2F10449262&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"></span></span> </li> <li id="cite_note-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-21">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.motherlindas.com/lard.htm">"Put Lard Back in Your Larder"</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160303231012/http://www.motherlindas.com/">Archived</a> 2016-03-03 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> by Linda Joyce Forristal, <i>Mother Linda's Olde World Cafe and Travel Emporium</i>.</span> </li> <li id="cite_note-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-22">^</a></b></span> <span class="reference-text">Matz, Samuel A. (1991). <i>Bakery Technology and Engineering</i>. New York: Springer. "Lard"; p 81. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-442-30855-8" title="Special:BookSources/0-442-30855-8">0-442-30855-8</a></span> </li> <li id="cite_note-siprelle-23"><span class="mw-cite-backlink">^ <a href="#cite_ref-siprelle_23-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-siprelle_23-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.thenewhomemaker.com/makeyourownlard">"Make Your Own Lard: Believe it or not, it's good for you"</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20071013114116/http://thenewhomemaker.com/makeyourownlard">Archived</a> 2007-10-13 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> by Lynn Siprelle, <i>The New Homemaker</i>, Winter 2006.</span> </li> <li id="cite_note-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-24">^</a></b></span> <span class="reference-text">Kaminsky, Peter. 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USDA Agricultural Research Service<span class="reference-accessdate">. Retrieved <span class="nowrap">25 July</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=FoodData+Central&rft.atitle=Nutrition+data+for+Butter+oil%2C+anhydrous+%28ghee%29+per+100+gram+reference+amount%22&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F173412%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"></span></span> </li> <li id="cite_note-42"><span class="mw-cite-backlink"><b><a href="#cite_ref-42">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://fdc.nal.usda.gov/fdc-app.html#/food-details/789047/nutrients">"Sunflower oil, nutrients"</a>. <i>FoodData Central</i>. USDA Agricultural Research Service<span class="reference-accessdate">. Retrieved <span class="nowrap">24 April</span> 2020</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=FoodData+Central&rft.atitle=Sunflower+oil%2C+nutrients&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F789047%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"></span></span> </li> <li id="cite_note-43"><span class="mw-cite-backlink"><b><a href="#cite_ref-43">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://fdc.nal.usda.gov/fdc-app.html#/food-details/789020/nutrients">"Shortening, vegetable, nutrients"</a>. <i>FoodData Central</i>. USDA Agricultural Research Service<span class="reference-accessdate">. Retrieved <span class="nowrap">24 April</span> 2020</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=FoodData+Central&rft.atitle=Shortening%2C+vegetable%2C+nutrients&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F789020%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"></span></span> </li> <li id="cite_note-nytimes2-44"><span class="mw-cite-backlink"><b><a href="#cite_ref-nytimes2_44-0">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.nytimes.com/2006/11/15/dining/15crus.html?ex=1171429200&en=0b3b9cac41ee9011&ei=5070">"Heaven in a Pie Pan – The Perfect Crust"</a> by Melissa Clark, <i>New York Times</i>, November 15, 2006.</span> </li> <li id="cite_note-kingarthur-45"><span class="mw-cite-backlink"><b><a href="#cite_ref-kingarthur_45-0">^</a></b></span> <span class="reference-text"><a href="/wiki/King_Arthur_Flour" class="mw-redirect" title="King Arthur Flour">King Arthur Flour</a>. (2003). <i>King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook.</i> Woodstock, VT: Countryman Press. "Lard"; p. 550. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-88150-581-1" title="Special:BookSources/0-88150-581-1">0-88150-581-1</a></span> </li> <li id="cite_note-46"><span class="mw-cite-backlink"><b><a href="#cite_ref-46">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20120426042352/http://www.angellopezsanz.es/Manteca-Colora-tarrina-400g">"Manteca "Colorá", tarrina 400g - fabricantes de embutidos, chacinas, venta de embutidos"</a> (in Spanish). Angellopezsanz.es. 2009-01-18. Archived from <a rel="nofollow" class="external text" href="http://www.angellopezsanz.es/Manteca-Colora-tarrina-400g">the original</a> on 2012-04-26<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-08-13</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Manteca+%22Color%C3%A1%22%2C+tarrina+400g+-+fabricantes+de+embutidos%2C+chacinas%2C+venta+de+embutidos&rft.pub=Angellopezsanz.es&rft.date=2009-01-18&rft_id=http%3A%2F%2Fwww.angellopezsanz.es%2FManteca-Colora-tarrina-400g&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"></span></span> </li> <li id="cite_note-47"><span class="mw-cite-backlink"><b><a href="#cite_ref-47">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20120426043123/http://www.angellopezsanz.es/ZURRAPA-DE-LOMO-TARRINA-400-G">"ZURRAPA DE LOMO TARRINA 400 G - fabricantes de embutidos, chacinas, venta de embutidos"</a> (in Spanish). Angellopezsanz.es. 2009-01-18. Archived from <a rel="nofollow" class="external text" href="http://www.angellopezsanz.es/ZURRAPA-DE-LOMO-TARRINA-400-G">the original</a> on 2012-04-26<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-08-13</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=ZURRAPA+DE+LOMO+TARRINA+400+G+-+fabricantes+de+embutidos%2C+chacinas%2C+venta+de+embutidos&rft.pub=Angellopezsanz.es&rft.date=2009-01-18&rft_id=http%3A%2F%2Fwww.angellopezsanz.es%2FZURRAPA-DE-LOMO-TARRINA-400-G&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"></span></span> </li> <li id="cite_note-HeritageBreeds-48"><span class="mw-cite-backlink"><b><a href="#cite_ref-HeritageBreeds_48-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFSanders2009" class="citation news cs1">Sanders, Michael S. (March 29, 2009). <a rel="nofollow" class="external text" href="https://www.nytimes.com/2009/04/01/dining/01pigs.html?_r=1&scp=1&sq=hungarian%20pig&st=cse">"An Old Breed of Hungarian Pig Is Back in Favor"</a>. <i>The New York Times</i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+New+York+Times&rft.atitle=An+Old+Breed+of+Hungarian+Pig+Is+Back+in+Favor&rft.date=2009-03-29&rft.aulast=Sanders&rft.aufirst=Michael+S.&rft_id=https%3A%2F%2Fwww.nytimes.com%2F2009%2F04%2F01%2Fdining%2F01pigs.html%3F_r%3D1%26scp%3D1%26sq%3Dhungarian%2520pig%26st%3Dcse&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"></span></span> </li> <li id="cite_note-49"><span class="mw-cite-backlink"><b><a href="#cite_ref-49">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.flickr.com/photos/chrys/244015611/">IMG_2116</a> by chrys, <i><a href="/wiki/Flickr.com" class="mw-redirect" title="Flickr.com">Flickr.com</a></i>, September 16, 2006.</span> </li> <li id="cite_note-50"><span class="mw-cite-backlink"><b><a href="#cite_ref-50">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20110718055618/http://www2.lib.uchicago.edu/~keith//austria/restaurants.html">"Austrian Restaurant Guide"</a> by Keith Waclena, February 18, 2000.</span> </li> <li id="cite_note-51"><span class="mw-cite-backlink"><b><a href="#cite_ref-51">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.journeytoforever.org/biodiesel_make2.html#fat">"The Biodiesel Bible"</a> by Keith Addison, <i>Make your own biodiesel</i> (website).</span> </li> <li id="cite_note-52"><span class="mw-cite-backlink"><b><a href="#cite_ref-52">^</a></b></span> <span class="reference-text">Randal M. Hill, Steven P. Christiano, "Antifoaming agents", in Joseph C. Salamone, ed., <i>Polymeric Materials Encyclopedia</i>, CRC Press, 1996, <b>1</b>:294</span> </li> </ol></div> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2></div> <style data-mw-deduplicate="TemplateStyles:r1235611614">.mw-parser-output .spoken-wikipedia{border:1px solid #a2a9b1;background-color:var(--background-color-interactive-subtle,#f8f9fa);margin:0.5em 0;padding:0.2em;line-height:1.5em;font-size:90%}.mw-parser-output .spoken-wikipedia-header{text-align:center}.mw-parser-output .spoken-wikipedia-listen-to{font-weight:bold}.mw-parser-output .spoken-wikipedia-files{text-align:center;margin-top:10px;margin-bottom:0.4em}.mw-parser-output .spoken-wikipedia-icon{float:left;margin-left:5px;margin-top:10px}.mw-parser-output .spoken-wikipedia-disclaimer{margin-left:60px;margin-top:10px;font-size:95%;line-height:1.4em}.mw-parser-output .spoken-wikipedia-footer{margin-top:10px;text-align:center}@media(min-width:720px){.mw-parser-output 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class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/40px-Wiktionary-logo-en-v2.svg.png" decoding="async" width="40" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/60px-Wiktionary-logo-en-v2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/80px-Wiktionary-logo-en-v2.svg.png 2x" data-file-width="512" data-file-height="512" /></a></span></div> <div class="side-box-text plainlist">Look up <i><b><a href="https://en.wiktionary.org/wiki/Special:Search/lard" class="extiw" title="wiktionary:Special:Search/lard">lard</a></b></i> in Wiktionary, the free dictionary.</div></div> </div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1235681985" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1237033735" /><div class="side-box side-box-right plainlinks sistersitebox"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409" /> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/40px-Commons-logo.svg.png" decoding="async" width="30" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/60px-Commons-logo.svg.png 1.5x" data-file-width="1024" data-file-height="1376" /></a></span></div> <div class="side-box-text plainlist">Wikimedia Commons has media related to <span style="font-weight: bold; font-style: italic;"><a href="https://commons.wikimedia.org/wiki/Category:Lard" class="extiw" title="commons:Category:Lard">Lard</a></span>.</div></div> </div> <ul><li><a rel="nofollow" class="external text" href="https://www.nytimes.com/2005/08/12/opinion/high-on-the-hog.html">"High on the Hog"</a> by Corby Kummer, <i>The New York Times</i>, August 12, 2005.</li> <li><a rel="nofollow" class="external text" href="http://www.obsessionwithfood.com/2006_01_01_blog-archive.html#113709378997673043">"Rendering Lard 2.0"</a> by Derrick Schneider, <i>An Obsession with Food</i> (blog), January 12, 2006.</li> <li><a rel="nofollow" class="external text" href="https://web.archive.org/web/20080611115149/http://food.oregonstate.edu/l/lard.html">"Lard"</a>, Food Resource, College of Health and Human Sciences, <a href="/wiki/Oregon_State_University" title="Oregon State University">Oregon State University</a>, February 20, 2007. – Bibliography of <a href="/wiki/Food_science" title="Food science">food science</a> articles on lard.</li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist 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td.hlist ul{padding:0.125em 0}.mw-parser-output .navbox .navbar{display:block;font-size:100%}.mw-parser-output .navbox-title .navbar{float:left;text-align:left;margin-right:0.5em}body.skin--responsive .mw-parser-output .navbox-image img{max-width:none!important}@media print{body.ns-0 .mw-parser-output .navbox{display:none!important}}</style><style data-mw-deduplicate="TemplateStyles:r886047488">.mw-parser-output .nobold{font-weight:normal}</style><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r886047488" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r886047488" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r886047488" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r886047488" /></div><div role="navigation" class="navbox" aria-labelledby="Pigs463" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Pigs" title="Template:Pigs"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Pigs" title="Template talk:Pigs"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Pigs" title="Special:EditPage/Template:Pigs"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Pigs463" style="font-size:114%;margin:0 4em"><a href="/wiki/Pig" title="Pig">Pigs</a></div></th></tr><tr><td class="navbox-abovebelow" colspan="3"><div> <ul><li>Kingdom <a href="/wiki/Animal" title="Animal">Animalia</a></li> <li>Phylum <a href="/wiki/Chordate" title="Chordate">Chordata</a></li> <li>Class <a href="/wiki/Mammal" title="Mammal">Mammalia</a></li> <li>Order <a href="/wiki/Artiodactyl" title="Artiodactyl">Artiodactyla</a></li> <li>Suborder <a href="/wiki/Suina" title="Suina">Suina</a></li> <li>Family <a href="/wiki/Suidae" title="Suidae">Suidae</a></li> <li>Subfamily <a href="/wiki/Suinae" title="Suinae">Suinae</a></li> <li>Genus <i><a href="/wiki/Sus_(genus)" title="Sus (genus)">Sus</a></i></li> <li>Species <i><a href="/wiki/Pig" title="Pig">Sus domesticus</a></i></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Pig" title="Pig">Domestic</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <dl><dt><span class="nobold"><a href="/wiki/List_of_pig_breeds" title="List of pig breeds">Breeding</a></span></dt> <dd><a href="/wiki/Pig_show" title="Pig show">Shows</a></dd></dl> <dl><dt><span class="nobold"><a href="/wiki/Hog_farming" class="mw-redirect" title="Hog farming">Farming</a></span></dt> <dd><a href="/wiki/Intensive_pig_farming" title="Intensive pig farming">Intensive farming</a></dd> <dd><a href="/wiki/Sty" title="Sty">Sty</a></dd> <dd><a href="/wiki/Pannage" title="Pannage">Pannage</a></dd> <dd><a href="/wiki/Pig_toilet" title="Pig toilet">Toilet</a></dd> <dd><a href="/wiki/Hog_oiler" title="Hog oiler">Hog oiler</a></dd> <dd><a href="/wiki/Gestation_crate" title="Gestation crate">Gestation crate</a></dd> <dd><a href="/wiki/Cross-fostering" title="Cross-fostering">Cross-fostering</a></dd> <dd><a href="/wiki/Swineherd" title="Swineherd">Swineherd</a></dd> <dd><a href="/wiki/Feedback_(pork_industry)" title="Feedback (pork industry)">Feedback</a></dd></dl> <dl><dt><span class="nobold">As food</span></dt> <dd><a href="/wiki/Bacon" title="Bacon">Bacon</a></dd> <dd><a href="/wiki/Bondiola_sandwich" title="Bondiola sandwich">Bondiola</a></dd> <dd><a href="/wiki/Capocollo" title="Capocollo">Capocollo</a></dd> <dd><a href="/wiki/Ham" title="Ham">Ham</a></dd> <dd><a class="mw-selflink selflink">Lard</a></dd> <dd><a href="/wiki/Pork" title="Pork">Pork</a></dd> <dd><a href="/wiki/Chitterlings" title="Chitterlings">Chitterlings</a></dd> <dd><a href="/wiki/Pig_scalder" title="Pig scalder">Scalder</a></dd> <dd><a href="/wiki/Pig_slaughter" title="Pig slaughter">Slaughter</a></dd> <dd><a href="/wiki/Suckling_pig" title="Suckling pig">Suckling</a></dd> <dd><a href="/wiki/Blood_as_food" title="Blood as food">Blood</a></dd> <dd><a href="/wiki/Religious_restrictions_on_the_consumption_of_pork" title="Religious restrictions on the consumption of pork">Religious restrictions</a></dd> <dd><a href="/wiki/Scottish_pork_taboo" title="Scottish pork taboo">Scottish pork taboo</a></dd></dl> <dl><dt><span class="nobold"><a href="/wiki/Cut_of_pork" title="Cut of pork">Cuts</a></span></dt> <dd><a href="/wiki/Back_bacon" title="Back bacon">Back bacon</a></dd> <dd><a href="/wiki/Boston_butt" title="Boston butt">Boston butt</a></dd> <dd><a href="/wiki/Fatback" title="Fatback">Fatback</a></dd> <dd><a href="/wiki/Ham_hock" title="Ham hock">Ham hock</a></dd> <dd><a href="/wiki/Pig%27s_trotters" class="mw-redirect" title="Pig's trotters">Pig's trotters</a></dd> <dd><a href="/wiki/Pork_belly" title="Pork belly">Pork belly</a></dd> <dd><a href="/wiki/Pork_chop" title="Pork chop">Pork chop</a></dd> <dd><a href="/wiki/Pork_jowl" title="Pork jowl">Pork jowl</a></dd> <dd><a href="/wiki/Pork_loin" title="Pork loin">Loin</a></dd> <dd><a href="/wiki/Pork_tenderloin" title="Pork tenderloin">Tenderloin</a></dd> <dd><a href="/wiki/Pork_ribs" title="Pork ribs">Ribs</a></dd> <dd><a href="/wiki/Spare_ribs" title="Spare ribs">Spare ribs</a></dd> <dd><a href="/wiki/Pork_rind" title="Pork rind">Pork rind</a></dd> <dd><a href="/wiki/Pork_steak" title="Pork steak">Pork steak</a></dd> <dd><a href="/wiki/Pig%27s_ear_(food)" title="Pig's ear (food)">Ear</a></dd> <dd><a href="/wiki/Pork_tail" title="Pork tail">Tail</a></dd></dl> <dl><dt><span class="nobold">Other uses</span></dt> <dd><a href="/wiki/Pig_bladder" title="Pig bladder">Bladder</a></dd> <dd><a href="/wiki/Pig_racing" title="Pig racing">Racing</a></dd> <dd><a href="/wiki/War_pig" title="War pig">War</a></dd> <dd><a href="/wiki/Pig_wrestling" title="Pig wrestling">Wrestling</a></dd> <dd><a href="/wiki/Truffle_hog" title="Truffle hog">Truffling</a></dd></dl> </div></td><td class="noviewer navbox-image" rowspan="4" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:Sow_with_piglet.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/59/Sow_with_piglet.jpg/250px-Sow_with_piglet.jpg" decoding="async" width="135" height="84" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/59/Sow_with_piglet.jpg/330px-Sow_with_piglet.jpg 2x" data-file-width="2700" data-file-height="1674" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Wild_boar" title="Wild boar">Wild</a> and <a href="/wiki/Feral_pig" title="Feral pig">feral</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Wild_boar" title="Wild boar">Wild boar</a> <ul><li><a href="/wiki/Boars_in_heraldry" title="Boars in heraldry">Heraldry</a></li> <li><a href="/wiki/Boar_hunting" title="Boar hunting">Hunting</a></li></ul></li> <li><a href="/wiki/Feral_pig" title="Feral pig">Razorback</a></li> <li><a href="/wiki/Boar%E2%80%93pig_hybrid" title="Boar–pig hybrid">Boar–pig hybrid</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Pigs_in_culture" title="Pigs in culture">In culture</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Freddy_the_Pig" title="Freddy the Pig">Freddy the Pig</a></li> <li><a href="/wiki/Flitch_of_bacon_custom" title="Flitch of bacon custom">Flitch of bacon custom</a></li> <li><a href="/wiki/Iowa%E2%80%93Minnesota_football_rivalry" title="Iowa–Minnesota football rivalry">Floyd of Rosedale</a></li> <li><a href="/wiki/Miss_Piggy" title="Miss Piggy">Miss Piggy</a> <ul><li>"<a href="/wiki/Pigs_in_Space" class="mw-redirect" title="Pigs in Space">Pigs in Space</a>"</li></ul></li> <li><a href="/wiki/Porky_Pig" title="Porky Pig">Porky Pig</a></li> <li><a href="/wiki/Piglet_(Winnie-the-Pooh)" title="Piglet (Winnie-the-Pooh)">Piglet</a></li> <li>"<a href="/wiki/The_Three_Little_Pigs" title="The Three Little Pigs">The Three Little Pigs</a>"</li> <li><i><a href="/wiki/Animal_Farm" title="Animal Farm">Animal Farm</a></i> <ul><li><a href="/wiki/Old_Major" title="Old Major">Old Major</a></li> <li><a href="/wiki/Napoleon_(Animal_Farm)" title="Napoleon (Animal Farm)">Napoleon</a></li> <li><a href="/wiki/Snowball_(Animal_Farm)" title="Snowball (Animal Farm)">Snowball</a></li> <li><a href="/wiki/Squealer_(Animal_Farm)" title="Squealer (Animal Farm)">Squealer</a></li></ul></li> <li><i><a href="/wiki/Babe_(film)" title="Babe (film)">Babe</a></i></li> <li><i><a href="/wiki/Babe:_Pig_in_the_City" title="Babe: Pig in the City">Babe: Pig in the City</a></i></li> <li><i><a href="/wiki/Bad_Piggies" title="Bad Piggies">Bad Piggies</a></i></li> <li><i><a href="/wiki/Blandings_Castle" title="Blandings Castle">Blandings Castle</a></i> <ul><li><a href="/wiki/Empress_of_Blandings" title="Empress of Blandings">Empress of Blandings</a></li></ul></li> <li><i><a href="/wiki/My_Brother_the_Pig" title="My Brother the Pig">My Brother the Pig</a></i></li> <li><i><a href="/wiki/Charlotte%27s_Web" title="Charlotte's Web">Charlotte's Web</a></i></li> <li><i><a href="/wiki/The_Sheep-Pig" title="The Sheep-Pig">The Sheep-Pig</a></i></li> <li><i><a href="/wiki/Peppa_Pig" title="Peppa Pig">Peppa Pig</a></i></li> <li><i><a href="/wiki/Tonde_Burin" title="Tonde Burin">Super Pig</a></i></li> <li><i><a href="/wiki/Butareba:_The_Story_of_a_Man_Turned_into_a_Pig" title="Butareba: The Story of a Man Turned into a Pig">Butareba: The Story of a Man Turned into a Pig</a></i></li> <li><i><a href="/wiki/Fair,_then_Partly_Piggy" title="Fair, then Partly Piggy">Fair, then Partly Piggy</a></i></li> <li><i><a href="/wiki/Jakers!_The_Adventures_of_Piggley_Winks" title="Jakers! The Adventures of Piggley Winks">Jakers! The Adventures of Piggley Winks</a></i></li> <li><i><a href="/wiki/Kazoops!" title="Kazoops!">Kazoops!</a></i></li> <li><a href="/wiki/Olivia_(fictional_pig)" title="Olivia (fictional pig)">Olivia (character)</a> <ul><li><a href="/wiki/Olivia_(TV_series)" title="Olivia (TV series)">TV series</a></li></ul></li> <li><a href="/wiki/Pink_Floyd_pigs" title="Pink Floyd pigs">Pink Floyd pigs</a></li> <li><i><a href="/wiki/Pinky_and_Perky" title="Pinky and Perky">Pinky and Perky</a></i></li> <li><i><a href="/wiki/Preston_Pig" title="Preston Pig">Preston Pig</a></i></li> <li><i><a href="/wiki/Rasher_(comics)" title="Rasher (comics)">Rasher</a></i></li> <li><i><a href="/wiki/Porco_Rosso" title="Porco Rosso">Porco Rosso</a></i></li> <li><a href="/wiki/Spider-Ham" title="Spider-Ham">Spider-Ham</a></li> <li><a href="/wiki/Spider_pig" class="mw-redirect" title="Spider pig">Spider pig</a></li> <li><i><a href="/wiki/The_Tale_of_Little_Pig_Robinson" title="The Tale of Little Pig Robinson">The Tale of Little Pig Robinson</a></i></li> <li><i><a href="/wiki/The_Tale_of_Pigling_Bland" title="The Tale of Pigling Bland">The Tale of Pigling Bland</a></i></li> <li>"<a href="/wiki/This_Little_Piggy" title="This Little Piggy">This Little Piggy</a>"</li> <li><i><a href="/wiki/Toot_%26_Puddle_(TV_series)" title="Toot & Puddle (TV series)">Toot & Puddle</a></i></li> <li><i><a href="/wiki/Huxley_Pig" title="Huxley Pig">Huxley Pig</a></i></li> <li><i><a href="/wiki/Wibbly_Pig" title="Wibbly Pig">Wibbly Pig</a></i></li> <li><a href="/wiki/Zhu_Bajie" title="Zhu Bajie">Zhu Bajie</a></li> <li><a href="/wiki/Maggie_and_the_Ferocious_Beast" title="Maggie and the Ferocious Beast">Hamilton Hocks</a></li> <li><a href="/wiki/Pig_City_(TV_series)" title="Pig City (TV series)">Pig City</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_individual_pigs" title="List of individual pigs">List of individual pigs</a></li> <li><a href="/wiki/List_of_fictional_pigs" title="List of fictional pigs">List of fictional pigs</a></li> <li><a href="/wiki/Piganino" title="Piganino">Piganino</a></li> <li><a href="/wiki/Pigasus_(politics)" title="Pigasus (politics)">Pigasus (politics)</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="3"><div> <ul><li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Pigs" title="Category:Pigs">Category: Pigs</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235" /></div><div role="navigation" class="navbox" aria-labelledby="Edible_fats_and_oils120" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231" /><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Fats_and_oils" title="Template:Fats and oils"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Fats_and_oils" title="Template talk:Fats and oils"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Fats_and_oils" title="Special:EditPage/Template:Fats and oils"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Edible_fats_and_oils120" style="font-size:114%;margin:0 4em">Edible fats and oils</div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fat" title="Fat">Fats</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Pork_fat" class="mw-redirect" title="Pork fat">Pork fats</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Fatback" title="Fatback">Fatback</a> <ul><li><a href="/wiki/Lardo" title="Lardo">Lardo</a></li> <li><a href="/wiki/Salo_(food)" title="Salo (food)">Salo</a></li></ul></li> <li><a class="mw-selflink selflink">Lard</a></li> <li><a href="/wiki/Lardon" title="Lardon">Lardon</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Beef" title="Beef">Beef</a>/<a href="/wiki/Mutton" class="mw-redirect" title="Mutton">Mutton</a> fats</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Dripping" title="Dripping">Dripping</a></li> <li><a href="/wiki/Suet" title="Suet">Suet</a></li> <li><a href="/wiki/Tail_fat" title="Tail fat">Tail fat</a></li> <li><a href="/wiki/Tallow" title="Tallow">Tallow</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Dairy_product" title="Dairy product">Dairy</a> fats</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Butter" title="Butter">Butter</a></li> <li><a href="/wiki/Clarified_butter" title="Clarified butter">Clarified butter</a> <ul><li><a href="/wiki/Ghee" title="Ghee">Ghee</a></li> <li><a href="/wiki/Manteiga-da-terra" title="Manteiga-da-terra">Manteiga-da-terra</a></li> <li><a href="/wiki/Niter_kibbeh" title="Niter kibbeh">Niter kibbeh</a></li> <li><a href="/wiki/Smen" title="Smen">Smen</a></li> <li><a href="/wiki/Urfa_butter" title="Urfa butter">Urfa butter</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Poultry" title="Poultry">Poultry</a> fats</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chicken_fat" title="Chicken fat">Chicken fat</a></li> <li><a href="/wiki/Duck_fat" class="mw-redirect" title="Duck fat">Duck fat</a></li> <li><a href="/wiki/Goose_fat" class="mw-redirect" title="Goose fat">Goose fat</a></li> <li><a href="/wiki/Schmaltz" title="Schmaltz">Schmaltz</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other animal fats</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Blubber#Human_influences" title="Blubber">Blubber</a> <ul><li><a href="/wiki/Muktuk" title="Muktuk">Muktuk</a></li> <li><a href="/wiki/Whale_oil" title="Whale oil">Whale oil</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Vegetable fats</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Borneo_tallow" class="mw-redirect" title="Borneo tallow">Borneo tallow</a></li> <li><a href="/wiki/Cocoa_butter" title="Cocoa butter">Cocoa butter</a></li> <li><a href="/wiki/Coconut_oil" title="Coconut oil">Coconut oil</a></li> <li><a href="/wiki/Mango_butter" class="mw-redirect" title="Mango butter">Mango butter</a></li> <li><a href="/wiki/Margarine" title="Margarine">Margarine</a></li> <li><a href="/wiki/Palm_kernel_oil" title="Palm kernel oil">Palm kernel oil</a></li> <li><a href="/wiki/Shea_butter" title="Shea butter">Shea butter</a></li> <li><a href="/wiki/Vegetable_shortening" class="mw-redirect" title="Vegetable shortening">Vegetable shortening</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Oil" title="Oil">Oils</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fish_oil" title="Fish oil">Marine oils</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cod_liver_oil" title="Cod liver oil">Cod liver oil</a></li> <li><a href="/wiki/Krill_oil" title="Krill oil">Krill oil</a></li> <li><a href="/wiki/Seaweed_oil" title="Seaweed oil">Seaweed oil</a></li> <li><a href="/wiki/Shark_liver_oil" title="Shark liver oil">Shark liver oil</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Vegetable_oil" title="Vegetable oil">Vegetable <br /> oils</a> (<a href="/wiki/List_of_vegetable_oils" title="List of vegetable oils">List</a>)</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Stone_fruit" class="mw-redirect" title="Stone fruit">Fruit</a> oils</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Avocado_oil" title="Avocado oil">Avocado oil</a></li> <li><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a></li> <li><a href="/wiki/Palm_oil" title="Palm oil">Palm oil</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Nut_(food)" title="Nut (food)">Nut</a> oils</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Almond_oil" class="mw-redirect" title="Almond oil">Almond oil</a></li> <li><a href="/wiki/Argan_oil" title="Argan oil">Argan oil</a></li> <li><a href="/wiki/Cashew_oil" class="mw-redirect" title="Cashew oil">Cashew oil</a></li> <li><a href="/wiki/Hazelnut_oil" class="mw-redirect" title="Hazelnut oil">Hazelnut oil</a></li> <li><a href="/wiki/Macadamia_oil" title="Macadamia oil">Macadamia oil</a></li> <li><a href="/wiki/Marula_oil" title="Marula oil">Marula oil</a></li> <li><a href="/wiki/Mongongo#Traditional_uses" title="Mongongo">Mongongo nut oil</a></li> <li><a href="/wiki/Pecan_oil" title="Pecan oil">Pecan oil</a></li> <li><a href="/wiki/Pine_nut_oil" title="Pine nut oil">Pine nut oil</a></li> <li><a href="/wiki/Pistachio_oil" title="Pistachio oil">Pistachio oil</a></li> <li><a href="/wiki/Walnut_oil" title="Walnut oil">Walnut oil</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Seed_oil" class="mw-redirect" title="Seed oil">Seed oils</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ambadi_seed_oil" title="Ambadi seed oil">Ambadi seed oil</a></li> <li><a href="/wiki/Apple_seed_oil" title="Apple seed oil">Apple seed oil</a></li> <li><a href="/wiki/Castor_oil" title="Castor oil">Castor oil</a></li> <li><a href="/wiki/Corn_oil" title="Corn oil">Corn oil</a></li> <li><a href="/wiki/Cottonseed_oil" title="Cottonseed oil">Cottonseed oil</a></li> <li><a href="/wiki/Grape_seed_oil" title="Grape seed oil">Grape seed oil</a></li> <li><a href="/wiki/Hemp_oil" title="Hemp oil">Hemp oil</a></li> <li><a href="/wiki/Linseed_oil" title="Linseed oil">Linseed (flaxseed) oil</a></li> <li><a href="/wiki/Mustard_oil" title="Mustard oil">Mustard oil</a></li> <li><a href="/wiki/Peanut_oil" title="Peanut oil">Peanut oil</a></li> <li><a href="/wiki/Pequi_oil" title="Pequi oil">Pequi oil</a></li> <li><a href="/wiki/Perilla_oil" title="Perilla oil">Perilla oil</a></li> <li><a href="/wiki/Poppyseed_oil" title="Poppyseed oil">Poppyseed oil</a></li> <li><a href="/wiki/Pumpkin_seed_oil" title="Pumpkin seed oil">Pumpkin seed oil</a></li> <li><a href="/wiki/Rapeseed_oil" title="Rapeseed oil">Rapeseed (canola) oil</a></li> <li><a href="/wiki/Rice_bran_oil" title="Rice bran oil">Rice bran oil</a></li> <li><a href="/wiki/Safflower_oil" class="mw-redirect" title="Safflower oil">Safflower oil</a></li> <li><a href="/wiki/Sesame_oil" title="Sesame oil">Sesame oil</a></li> <li><a href="/wiki/Soybean_oil" title="Soybean oil">Soybean oil</a></li> <li><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a></li> <li><a href="/wiki/Tea_seed_oil" title="Tea seed oil">Tea seed oil</a></li> <li><a href="/wiki/Watermelon_seed_oil" title="Watermelon seed oil">Watermelon seed oil</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr></tbody></table><div></div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div> <dl><dt>See also</dt> <dd><a href="/wiki/Cooking_oil" title="Cooking oil">Cooking oil</a></dd> <dd><a href="/wiki/Types_of_plant_oils" title="Types of plant oils">Plant oil</a></dd> <dd><a href="/wiki/Essential_oil" title="Essential oil">Essential oil</a></dd></dl> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235" /></div><div role="navigation" class="navbox authority-control" aria-labelledby="Authority_control_databases_frameless&#124;text-top&#124;10px&#124;alt=Edit_this_at_Wikidata&#124;link=https&#58;//www.wikidata.org/wiki/Q72827#identifiers&#124;class=noprint&#124;Edit_this_at_Wikidata777" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><div 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Inc.","logo":{"@type":"ImageObject","url":"https:\/\/www.wikimedia.org\/static\/images\/wmf-hor-googpub.png"}},"datePublished":"2002-10-27T21:35:56Z","dateModified":"2025-01-15T18:32:54Z","image":"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/a\/af\/Homelard.jpg","headline":"semi-solid white fat product obtained by rendering the fatty tissue of the pig"}</script> </body> </html>