CINXE.COM

<!DOCTYPE html> <html class="client-nojs skin-theme-clientpref-day mf-expand-sections-clientpref-0 mf-font-size-clientpref-small mw-mf-amc-clientpref-0" lang="en" dir="ltr"> <head> <meta charset="UTF-8"> <title>Lard - Wikipedia</title> <script>(function(){var className="client-js skin-theme-clientpref-day mf-expand-sections-clientpref-0 mf-font-size-clientpref-small mw-mf-amc-clientpref-0";var cookie=document.cookie.match(/(?:^|; )enwikimwclientpreferences=([^;]+)/);if(cookie){cookie[1].split('%2C').forEach(function(pref){className=className.replace(new RegExp('(^| )'+pref.replace(/-clientpref-\w+$|[^\w-]+/g,'')+'-clientpref-\\w+( |$)'),'$1'+pref+'$2');});}document.documentElement.className=className;}());RLCONF={"wgBreakFrames":false,"wgSeparatorTransformTable":["",""],"wgDigitTransformTable":["",""],"wgDefaultDateFormat":"dmy","wgMonthNames":["","January","February","March","April","May","June","July","August","September","October","November","December"],"wgRequestId":"bf7331e9-b865-40fc-a8b5-6e3cdb4e72e0","wgCanonicalNamespace":"","wgCanonicalSpecialPageName":false,"wgNamespaceNumber":0,"wgPageName":"Lard","wgTitle":"Lard","wgCurRevisionId":1250785254,"wgRevisionId":1250785254,"wgArticleId":18621997,"wgIsArticle":true, "wgIsRedirect":false,"wgAction":"view","wgUserName":null,"wgUserGroups":["*"],"wgPageViewLanguage":"en","wgPageContentLanguage":"en","wgPageContentModel":"wikitext","wgRelevantPageName":"Lard","wgRelevantArticleId":18621997,"wgIsProbablyEditable":false,"wgRelevantPageIsProbablyEditable":false,"wgRestrictionEdit":["autoconfirmed"],"wgRestrictionMove":["sysop"],"wgNoticeProject":"wikipedia","wgCiteReferencePreviewsActive":false,"wgFlaggedRevsParams":{"tags":{"status":{"levels":1}}},"wgMediaViewerOnClick":true,"wgMediaViewerEnabledByDefault":true,"wgPopupsFlags":0,"wgVisualEditor":{"pageLanguageCode":"en","pageLanguageDir":"ltr","pageVariantFallbacks":"en"},"wgMFMode":"stable","wgMFAmc":false,"wgMFAmcOutreachActive":false,"wgMFAmcOutreachUserEligible":false,"wgMFLazyLoadImages":true,"wgMFEditNoticesFeatureConflict":false,"wgMFDisplayWikibaseDescriptions":{"search":true,"watchlist":true,"tagline":false,"nearby":true},"wgMFIsSupportedEditRequest":true,"wgMFScriptPath":"", "wgWMESchemaEditAttemptStepOversample":false,"wgWMEPageLength":20000,"wgRelatedArticlesCompat":[],"wgCentralAuthMobileDomain":true,"wgEditSubmitButtonLabelPublish":true,"wgSectionTranslationMissingLanguages":[{"lang":"ace","autonym":"Acèh","dir":"ltr"},{"lang":"ady","autonym":"адыгабзэ","dir":"ltr"},{"lang":"alt","autonym":"алтай тил","dir":"ltr"},{"lang":"am","autonym":"አማርኛ","dir":"ltr"},{"lang":"ami","autonym":"Pangcah","dir":"ltr"},{"lang":"ang","autonym":"Ænglisc","dir":"ltr"},{"lang":"ann","autonym":"Obolo","dir":"ltr"},{"lang":"anp","autonym":"अंगिका","dir":"ltr"},{"lang":"ary","autonym":"الدارجة","dir":"rtl"},{"lang":"arz","autonym":"مصرى","dir":"rtl"},{"lang":"as","autonym":"অসমীয়া","dir":"ltr"},{"lang":"av","autonym":"авар","dir":"ltr"},{"lang":"avk","autonym":"Kotava","dir":"ltr"},{"lang":"awa","autonym":"अवधी","dir":"ltr"},{"lang":"ay","autonym":"Aymar aru","dir":"ltr"},{"lang":"az","autonym": "azərbaycanca","dir":"ltr"},{"lang":"azb","autonym":"تۆرکجه","dir":"rtl"},{"lang":"ba","autonym":"башҡортса","dir":"ltr"},{"lang":"ban","autonym":"Basa Bali","dir":"ltr"},{"lang":"bbc","autonym":"Batak Toba","dir":"ltr"},{"lang":"bcl","autonym":"Bikol Central","dir":"ltr"},{"lang":"bdr","autonym":"Bajau Sama","dir":"ltr"},{"lang":"be","autonym":"беларуская","dir":"ltr"},{"lang":"bew","autonym":"Betawi","dir":"ltr"},{"lang":"bho","autonym":"भोजपुरी","dir":"ltr"},{"lang":"bi","autonym":"Bislama","dir":"ltr"},{"lang":"bjn","autonym":"Banjar","dir":"ltr"},{"lang":"blk","autonym":"ပအိုဝ်ႏဘာႏသာႏ","dir":"ltr"},{"lang":"bm","autonym":"bamanankan","dir":"ltr"},{"lang":"bn","autonym":"বাংলা","dir":"ltr"},{"lang":"bo","autonym":"བོད་ཡིག","dir":"ltr"},{"lang":"bpy","autonym":"বিষ্ণুপ্রিয়া মণিপুরী","dir":"ltr"},{"lang":"br","autonym":"brezhoneg","dir":"ltr"},{"lang": "bs","autonym":"bosanski","dir":"ltr"},{"lang":"btm","autonym":"Batak Mandailing","dir":"ltr"},{"lang":"bug","autonym":"Basa Ugi","dir":"ltr"},{"lang":"cdo","autonym":"閩東語 / Mìng-dĕ̤ng-ngṳ̄","dir":"ltr"},{"lang":"ce","autonym":"нохчийн","dir":"ltr"},{"lang":"ceb","autonym":"Cebuano","dir":"ltr"},{"lang":"ch","autonym":"Chamoru","dir":"ltr"},{"lang":"chr","autonym":"ᏣᎳᎩ","dir":"ltr"},{"lang":"ckb","autonym":"کوردی","dir":"rtl"},{"lang":"co","autonym":"corsu","dir":"ltr"},{"lang":"cr","autonym":"Nēhiyawēwin / ᓀᐦᐃᔭᐍᐏᐣ","dir":"ltr"},{"lang":"crh","autonym":"qırımtatarca","dir":"ltr"},{"lang":"cu","autonym":"словѣньскъ / ⰔⰎⰑⰂⰡⰐⰠⰔⰍⰟ","dir":"ltr"},{"lang":"cy","autonym":"Cymraeg","dir":"ltr"},{"lang":"da","autonym":"dansk","dir":"ltr"},{"lang":"dag","autonym":"dagbanli","dir":"ltr"},{"lang":"dga","autonym":"Dagaare","dir":"ltr"},{"lang":"din","autonym":"Thuɔŋjäŋ","dir":"ltr"},{"lang":"diq","autonym":"Zazaki", "dir":"ltr"},{"lang":"dsb","autonym":"dolnoserbski","dir":"ltr"},{"lang":"dtp","autonym":"Kadazandusun","dir":"ltr"},{"lang":"dv","autonym":"ދިވެހިބަސް","dir":"rtl"},{"lang":"dz","autonym":"ཇོང་ཁ","dir":"ltr"},{"lang":"ee","autonym":"eʋegbe","dir":"ltr"},{"lang":"eml","autonym":"emiliàn e rumagnòl","dir":"ltr"},{"lang":"et","autonym":"eesti","dir":"ltr"},{"lang":"fat","autonym":"mfantse","dir":"ltr"},{"lang":"ff","autonym":"Fulfulde","dir":"ltr"},{"lang":"fj","autonym":"Na Vosa Vakaviti","dir":"ltr"},{"lang":"fo","autonym":"føroyskt","dir":"ltr"},{"lang":"fon","autonym":"fɔ̀ngbè","dir":"ltr"},{"lang":"frp","autonym":"arpetan","dir":"ltr"},{"lang":"frr","autonym":"Nordfriisk","dir":"ltr"},{"lang":"fur","autonym":"furlan","dir":"ltr"},{"lang":"fy","autonym":"Frysk","dir":"ltr"},{"lang":"gag","autonym":"Gagauz","dir":"ltr"},{"lang":"gan","autonym":"贛語","dir":"ltr"},{"lang":"gcr","autonym":"kriyòl gwiyannen","dir":"ltr"},{"lang":"glk","autonym":"گیلکی", "dir":"rtl"},{"lang":"gn","autonym":"Avañe'ẽ","dir":"ltr"},{"lang":"gom","autonym":"गोंयची कोंकणी / Gõychi Konknni","dir":"ltr"},{"lang":"gor","autonym":"Bahasa Hulontalo","dir":"ltr"},{"lang":"gpe","autonym":"Ghanaian Pidgin","dir":"ltr"},{"lang":"gu","autonym":"ગુજરાતી","dir":"ltr"},{"lang":"guc","autonym":"wayuunaiki","dir":"ltr"},{"lang":"gur","autonym":"farefare","dir":"ltr"},{"lang":"guw","autonym":"gungbe","dir":"ltr"},{"lang":"gv","autonym":"Gaelg","dir":"ltr"},{"lang":"ha","autonym":"Hausa","dir":"ltr"},{"lang":"hak","autonym":"客家語 / Hak-kâ-ngî","dir":"ltr"},{"lang":"haw","autonym":"Hawaiʻi","dir":"ltr"},{"lang":"he","autonym":"עברית","dir":"rtl"},{"lang":"hi","autonym":"हिन्दी","dir":"ltr"},{"lang":"hif","autonym":"Fiji Hindi","dir":"ltr"},{"lang":"hsb","autonym":"hornjoserbsce","dir":"ltr"},{"lang":"ht","autonym":"Kreyòl ayisyen","dir":"ltr"},{"lang":"hy","autonym":"հայերեն","dir":"ltr"},{"lang": "hyw","autonym":"Արեւմտահայերէն","dir":"ltr"},{"lang":"ia","autonym":"interlingua","dir":"ltr"},{"lang":"iba","autonym":"Jaku Iban","dir":"ltr"},{"lang":"ie","autonym":"Interlingue","dir":"ltr"},{"lang":"igl","autonym":"Igala","dir":"ltr"},{"lang":"ilo","autonym":"Ilokano","dir":"ltr"},{"lang":"is","autonym":"íslenska","dir":"ltr"},{"lang":"iu","autonym":"ᐃᓄᒃᑎᑐᑦ / inuktitut","dir":"ltr"},{"lang":"jam","autonym":"Patois","dir":"ltr"},{"lang":"ka","autonym":"ქართული","dir":"ltr"},{"lang":"kaa","autonym":"Qaraqalpaqsha","dir":"ltr"},{"lang":"kab","autonym":"Taqbaylit","dir":"ltr"},{"lang":"kbd","autonym":"адыгэбзэ","dir":"ltr"},{"lang":"kbp","autonym":"Kabɩyɛ","dir":"ltr"},{"lang":"kcg","autonym":"Tyap","dir":"ltr"},{"lang":"kg","autonym":"Kongo","dir":"ltr"},{"lang":"kge","autonym":"Kumoring","dir":"ltr"},{"lang":"ki","autonym":"Gĩkũyũ","dir":"ltr"},{"lang":"kk","autonym":"қазақша","dir":"ltr"},{"lang":"kl","autonym": "kalaallisut","dir":"ltr"},{"lang":"km","autonym":"ភាសាខ្មែរ","dir":"ltr"},{"lang":"kn","autonym":"ಕನ್ನಡ","dir":"ltr"},{"lang":"koi","autonym":"перем коми","dir":"ltr"},{"lang":"krc","autonym":"къарачай-малкъар","dir":"ltr"},{"lang":"ks","autonym":"कॉशुर / کٲشُر","dir":"rtl"},{"lang":"ku","autonym":"kurdî","dir":"ltr"},{"lang":"kus","autonym":"Kʋsaal","dir":"ltr"},{"lang":"kv","autonym":"коми","dir":"ltr"},{"lang":"kw","autonym":"kernowek","dir":"ltr"},{"lang":"ky","autonym":"кыргызча","dir":"ltr"},{"lang":"lad","autonym":"Ladino","dir":"ltr"},{"lang":"lez","autonym":"лезги","dir":"ltr"},{"lang":"lg","autonym":"Luganda","dir":"ltr"},{"lang":"li","autonym":"Limburgs","dir":"ltr"},{"lang":"lij","autonym":"Ligure","dir":"ltr"},{"lang":"lld","autonym":"Ladin","dir":"ltr"},{"lang":"lmo","autonym":"lombard","dir":"ltr"},{"lang":"ln","autonym":"lingála","dir":"ltr"},{"lang":"lo","autonym":"ລາວ","dir": "ltr"},{"lang":"lt","autonym":"lietuvių","dir":"ltr"},{"lang":"ltg","autonym":"latgaļu","dir":"ltr"},{"lang":"mad","autonym":"Madhurâ","dir":"ltr"},{"lang":"mai","autonym":"मैथिली","dir":"ltr"},{"lang":"map-bms","autonym":"Basa Banyumasan","dir":"ltr"},{"lang":"mdf","autonym":"мокшень","dir":"ltr"},{"lang":"mg","autonym":"Malagasy","dir":"ltr"},{"lang":"mhr","autonym":"олык марий","dir":"ltr"},{"lang":"mi","autonym":"Māori","dir":"ltr"},{"lang":"min","autonym":"Minangkabau","dir":"ltr"},{"lang":"ml","autonym":"മലയാളം","dir":"ltr"},{"lang":"mn","autonym":"монгол","dir":"ltr"},{"lang":"mni","autonym":"ꯃꯤꯇꯩ ꯂꯣꯟ","dir":"ltr"},{"lang":"mnw","autonym":"ဘာသာမန်","dir":"ltr"},{"lang":"mos","autonym":"moore","dir":"ltr"},{"lang":"mr","autonym":"मराठी","dir":"ltr"},{"lang":"mrj","autonym":"кырык мары","dir":"ltr"},{"lang":"ms","autonym":"Bahasa Melayu","dir":"ltr"},{"lang":"mt","autonym":"Malti", "dir":"ltr"},{"lang":"mwl","autonym":"Mirandés","dir":"ltr"},{"lang":"my","autonym":"မြန်မာဘာသာ","dir":"ltr"},{"lang":"myv","autonym":"эрзянь","dir":"ltr"},{"lang":"mzn","autonym":"مازِرونی","dir":"rtl"},{"lang":"nah","autonym":"Nāhuatl","dir":"ltr"},{"lang":"nan","autonym":"閩南語 / Bân-lâm-gú","dir":"ltr"},{"lang":"nap","autonym":"Napulitano","dir":"ltr"},{"lang":"nb","autonym":"norsk bokmål","dir":"ltr"},{"lang":"nds","autonym":"Plattdüütsch","dir":"ltr"},{"lang":"nds-nl","autonym":"Nedersaksies","dir":"ltr"},{"lang":"ne","autonym":"नेपाली","dir":"ltr"},{"lang":"new","autonym":"नेपाल भाषा","dir":"ltr"},{"lang":"nia","autonym":"Li Niha","dir":"ltr"},{"lang":"nqo","autonym":"ߒߞߏ","dir":"rtl"},{"lang":"nr","autonym":"isiNdebele seSewula","dir":"ltr"},{"lang":"nso","autonym":"Sesotho sa Leboa","dir":"ltr"},{"lang":"ny","autonym":"Chi-Chewa","dir":"ltr"},{"lang":"oc","autonym":"occitan","dir":"ltr"},{"lang": "om","autonym":"Oromoo","dir":"ltr"},{"lang":"or","autonym":"ଓଡ଼ିଆ","dir":"ltr"},{"lang":"os","autonym":"ирон","dir":"ltr"},{"lang":"pa","autonym":"ਪੰਜਾਬੀ","dir":"ltr"},{"lang":"pag","autonym":"Pangasinan","dir":"ltr"},{"lang":"pam","autonym":"Kapampangan","dir":"ltr"},{"lang":"pap","autonym":"Papiamentu","dir":"ltr"},{"lang":"pcd","autonym":"Picard","dir":"ltr"},{"lang":"pcm","autonym":"Naijá","dir":"ltr"},{"lang":"pms","autonym":"Piemontèis","dir":"ltr"},{"lang":"pnb","autonym":"پنجابی","dir":"rtl"},{"lang":"ps","autonym":"پښتو","dir":"rtl"},{"lang":"pwn","autonym":"pinayuanan","dir":"ltr"},{"lang":"qu","autonym":"Runa Simi","dir":"ltr"},{"lang":"rm","autonym":"rumantsch","dir":"ltr"},{"lang":"rn","autonym":"ikirundi","dir":"ltr"},{"lang":"rsk","autonym":"руски","dir":"ltr"},{"lang":"rue","autonym":"русиньскый","dir":"ltr"},{"lang":"rup","autonym":"armãneashti","dir":"ltr"},{"lang":"rw","autonym":"Ikinyarwanda","dir":"ltr"},{ "lang":"sa","autonym":"संस्कृतम्","dir":"ltr"},{"lang":"sah","autonym":"саха тыла","dir":"ltr"},{"lang":"sat","autonym":"ᱥᱟᱱᱛᱟᱲᱤ","dir":"ltr"},{"lang":"sc","autonym":"sardu","dir":"ltr"},{"lang":"sco","autonym":"Scots","dir":"ltr"},{"lang":"sd","autonym":"سنڌي","dir":"rtl"},{"lang":"se","autonym":"davvisámegiella","dir":"ltr"},{"lang":"sg","autonym":"Sängö","dir":"ltr"},{"lang":"sgs","autonym":"žemaitėška","dir":"ltr"},{"lang":"shi","autonym":"Taclḥit","dir":"ltr"},{"lang":"shn","autonym":"ၽႃႇသႃႇတႆး ","dir":"ltr"},{"lang":"si","autonym":"සිංහල","dir":"ltr"},{"lang":"sk","autonym":"slovenčina","dir":"ltr"},{"lang":"skr","autonym":"سرائیکی","dir":"rtl"},{"lang":"sm","autonym":"Gagana Samoa","dir":"ltr"},{"lang":"smn","autonym":"anarâškielâ","dir":"ltr"},{"lang":"sn","autonym":"chiShona","dir":"ltr"},{"lang":"so","autonym":"Soomaaliga","dir":"ltr"},{"lang":"srn","autonym":"Sranantongo","dir":"ltr"}, {"lang":"ss","autonym":"SiSwati","dir":"ltr"},{"lang":"st","autonym":"Sesotho","dir":"ltr"},{"lang":"stq","autonym":"Seeltersk","dir":"ltr"},{"lang":"su","autonym":"Sunda","dir":"ltr"},{"lang":"sw","autonym":"Kiswahili","dir":"ltr"},{"lang":"ta","autonym":"தமிழ்","dir":"ltr"},{"lang":"tay","autonym":"Tayal","dir":"ltr"},{"lang":"tcy","autonym":"ತುಳು","dir":"ltr"},{"lang":"tdd","autonym":"ᥖᥭᥰ ᥖᥬᥲ ᥑᥨᥒᥰ","dir":"ltr"},{"lang":"te","autonym":"తెలుగు","dir":"ltr"},{"lang":"tet","autonym":"tetun","dir":"ltr"},{"lang":"tg","autonym":"тоҷикӣ","dir":"ltr"},{"lang":"ti","autonym":"ትግርኛ","dir":"ltr"},{"lang":"tk","autonym":"Türkmençe","dir":"ltr"},{"lang":"tly","autonym":"tolışi","dir":"ltr"},{"lang":"tn","autonym":"Setswana","dir":"ltr"},{"lang":"to","autonym":"lea faka-Tonga","dir":"ltr"},{"lang":"tpi","autonym":"Tok Pisin","dir":"ltr"},{"lang":"trv","autonym":"Seediq","dir":"ltr"},{"lang":"ts","autonym":"Xitsonga","dir":"ltr"}, {"lang":"tt","autonym":"татарча / tatarça","dir":"ltr"},{"lang":"tum","autonym":"chiTumbuka","dir":"ltr"},{"lang":"tw","autonym":"Twi","dir":"ltr"},{"lang":"ty","autonym":"reo tahiti","dir":"ltr"},{"lang":"tyv","autonym":"тыва дыл","dir":"ltr"},{"lang":"udm","autonym":"удмурт","dir":"ltr"},{"lang":"ur","autonym":"اردو","dir":"rtl"},{"lang":"uz","autonym":"oʻzbekcha / ўзбекча","dir":"ltr"},{"lang":"ve","autonym":"Tshivenda","dir":"ltr"},{"lang":"vec","autonym":"vèneto","dir":"ltr"},{"lang":"vep","autonym":"vepsän kel’","dir":"ltr"},{"lang":"vls","autonym":"West-Vlams","dir":"ltr"},{"lang":"vo","autonym":"Volapük","dir":"ltr"},{"lang":"vro","autonym":"võro","dir":"ltr"},{"lang":"wa","autonym":"walon","dir":"ltr"},{"lang":"war","autonym":"Winaray","dir":"ltr"},{"lang":"wo","autonym":"Wolof","dir":"ltr"},{"lang":"wuu","autonym":"吴语","dir":"ltr"},{"lang":"xal","autonym":"хальмг","dir":"ltr"},{"lang":"xh","autonym":"isiXhosa","dir":"ltr"},{ "lang":"xmf","autonym":"მარგალური","dir":"ltr"},{"lang":"yi","autonym":"ייִדיש","dir":"rtl"},{"lang":"yo","autonym":"Yorùbá","dir":"ltr"},{"lang":"yue","autonym":"粵語","dir":"ltr"},{"lang":"za","autonym":"Vahcuengh","dir":"ltr"},{"lang":"zgh","autonym":"ⵜⴰⵎⴰⵣⵉⵖⵜ ⵜⴰⵏⴰⵡⴰⵢⵜ","dir":"ltr"},{"lang":"zu","autonym":"isiZulu","dir":"ltr"}],"wgSectionTranslationTargetLanguages":["ace","ady","alt","am","ami","an","ang","ann","anp","ar","ary","arz","as","ast","av","avk","awa","ay","az","azb","ba","ban","bar","bbc","bcl","bdr","be","bew","bg","bho","bi","bjn","blk","bm","bn","bo","bpy","br","bs","btm","bug","ca","cdo","ce","ceb","ch","chr","ckb","co","cr","crh","cs","cu","cy","da","dag","de","dga","din","diq","dsb","dtp","dv","dz","ee","el","eml","eo","es","et","eu","fa","fat","ff","fi","fj","fo","fon","fr","frp","frr","fur","fy","gag","gan","gcr","gl","glk","gn","gom","gor","gpe","gu","guc","gur","guw","gv","ha","hak","haw","he","hi", "hif","hr","hsb","ht","hu","hy","hyw","ia","iba","ie","ig","igl","ilo","io","is","it","iu","ja","jam","jv","ka","kaa","kab","kbd","kbp","kcg","kg","kge","ki","kk","kl","km","kn","ko","koi","krc","ks","ku","kus","kv","kw","ky","lad","lb","lez","lg","li","lij","lld","lmo","ln","lo","lt","ltg","lv","mad","mai","map-bms","mdf","mg","mhr","mi","min","mk","ml","mn","mni","mnw","mos","mr","mrj","ms","mt","mwl","my","myv","mzn","nah","nan","nap","nb","nds","nds-nl","ne","new","nia","nl","nn","nqo","nr","nso","ny","oc","om","or","os","pa","pag","pam","pap","pcd","pcm","pdc","pl","pms","pnb","ps","pt","pwn","qu","rm","rn","ro","rsk","rue","rup","rw","sa","sah","sat","sc","scn","sco","sd","se","sg","sgs","sh","shi","shn","si","sk","skr","sl","sm","smn","sn","so","sq","sr","srn","ss","st","stq","su","sv","sw","szl","ta","tay","tcy","tdd","te","tet","tg","th","ti","tk","tl","tly","tn","to","tpi","tr","trv","ts","tt","tum","tw","ty","tyv","udm","ur","uz","ve","vec","vep","vi","vls","vo","vro","wa", "war","wo","wuu","xal","xh","xmf","yi","yo","yue","za","zgh","zh","zu"],"isLanguageSearcherCXEntrypointEnabled":true,"mintEntrypointLanguages":["ace","ast","azb","bcl","bjn","bh","crh","ff","fon","ig","is","ki","ks","lmo","min","sat","ss","tn","vec"],"wgWikibaseItemId":"Q72827","wgCheckUserClientHintsHeadersJsApi":["brands","architecture","bitness","fullVersionList","mobile","model","platform","platformVersion"],"GEHomepageSuggestedEditsEnableTopics":true,"wgGETopicsMatchModeEnabled":false,"wgGEStructuredTaskRejectionReasonTextInputEnabled":false,"wgGELevelingUpEnabledForUser":false,"wgMinervaPermissions":{"watchable":true,"watch":false},"wgMinervaFeatures":{"beta":false,"donate":true,"mobileOptionsLink":true,"categories":false,"pageIssues":true,"talkAtTop":true,"historyInPageActions":false,"overflowSubmenu":false,"tabsOnSpecials":true,"personalMenu":false,"mainMenuExpanded":false,"echo":true,"nightMode":true},"wgMinervaDownloadNamespaces":[0]};RLSTATE={"ext.globalCssJs.user.styles": "ready","site.styles":"ready","user.styles":"ready","ext.globalCssJs.user":"ready","user":"ready","user.options":"loading","ext.cite.styles":"ready","ext.tmh.player.styles":"ready","skins.minerva.styles":"ready","skins.minerva.content.styles.images":"ready","mediawiki.hlist":"ready","skins.minerva.codex.styles":"ready","skins.minerva.icons":"ready","jquery.tablesorter.styles":"ready","skins.minerva.amc.styles":"ready","ext.wikimediamessages.styles":"ready","mobile.init.styles":"ready","ext.relatedArticles.styles":"ready","wikibase.client.init":"ready","ext.wikimediaBadges":"ready"};RLPAGEMODULES=["ext.cite.ux-enhancements","mediawiki.page.media","ext.tmh.player","site","mediawiki.page.ready","jquery.tablesorter","skins.minerva.scripts","ext.centralNotice.geoIP","ext.centralNotice.startUp","ext.gadget.switcher","ext.urlShortener.toolbar","ext.centralauth.centralautologin","ext.popups","mobile.init","ext.echo.centralauth","ext.relatedArticles.readMore.bootstrap","ext.eventLogging", "ext.wikimediaEvents","ext.navigationTiming","ext.cx.eventlogging.campaigns","ext.cx.entrypoints.mffrequentlanguages","ext.cx.entrypoints.languagesearcher.init","mw.externalguidance.init","ext.checkUser.clientHints","ext.growthExperiments.SuggestedEditSession","wikibase.sidebar.tracking"];</script> <script>(RLQ=window.RLQ||[]).push(function(){mw.loader.impl(function(){return["user.options@12s5i",function($,jQuery,require,module){mw.user.tokens.set({"patrolToken":"+\\","watchToken":"+\\","csrfToken":"+\\"}); }];});});</script> <link rel="stylesheet" href="/w/load.php?lang=en&modules=ext.cite.styles%7Cext.relatedArticles.styles%7Cext.tmh.player.styles%7Cext.wikimediaBadges%7Cext.wikimediamessages.styles%7Cjquery.tablesorter.styles%7Cmediawiki.hlist%7Cmobile.init.styles%7Cskins.minerva.amc.styles%7Cskins.minerva.codex.styles%7Cskins.minerva.content.styles.images%7Cskins.minerva.icons%2Cstyles%7Cwikibase.client.init&only=styles&skin=minerva"> <script async="" src="/w/load.php?lang=en&modules=startup&only=scripts&raw=1&skin=minerva"></script> <meta name="ResourceLoaderDynamicStyles" content=""> <link rel="stylesheet" href="/w/load.php?lang=en&modules=site.styles&only=styles&skin=minerva"> <meta name="generator" content="MediaWiki 1.44.0-wmf.4"> <meta name="referrer" content="origin"> <meta name="referrer" content="origin-when-cross-origin"> <meta name="robots" content="max-image-preview:standard"> <meta name="format-detection" content="telephone=no"> <meta name="theme-color" content="#eaecf0"> <meta property="og:image" content="https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Homelard.jpg/1200px-Homelard.jpg"> <meta property="og:image:width" content="1200"> <meta property="og:image:height" content="821"> <meta property="og:image" content="https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Homelard.jpg/800px-Homelard.jpg"> <meta property="og:image:width" content="800"> <meta property="og:image:height" content="548"> <meta property="og:image" content="https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Homelard.jpg/640px-Homelard.jpg"> <meta property="og:image:width" content="640"> <meta property="og:image:height" content="438"> <meta name="viewport" content="width=device-width, initial-scale=1.0, user-scalable=yes, minimum-scale=0.25, maximum-scale=5.0"> <meta property="og:title" content="Lard - Wikipedia"> <meta property="og:type" content="website"> <link rel="preconnect" href="//upload.wikimedia.org"> <link rel="manifest" href="/w/api.php?action=webapp-manifest"> <link rel="apple-touch-icon" href="/static/apple-touch/wikipedia.png"> <link rel="icon" href="/static/favicon/wikipedia.ico"> <link rel="search" type="application/opensearchdescription+xml" href="/w/rest.php/v1/search" title="Wikipedia (en)"> <link rel="EditURI" type="application/rsd+xml" href="//en.wikipedia.org/w/api.php?action=rsd"> <link rel="canonical" href="https://en.wikipedia.org/wiki/Lard"> <link rel="license" href="https://creativecommons.org/licenses/by-sa/4.0/deed.en"> <link rel="dns-prefetch" href="//meta.wikimedia.org" /> <link rel="dns-prefetch" href="//login.wikimedia.org"> </head> <body class="mediawiki ltr sitedir-ltr mw-hide-empty-elt ns-0 ns-subject page-Lard rootpage-Lard stable issues-group-B skin-minerva action-view skin--responsive mw-mf-amc-disabled mw-mf"><div id="mw-mf-viewport"> <div id="mw-mf-page-center"> <a class="mw-mf-page-center__mask" href="#"></a> <header class="header-container header-chrome"> <div class="minerva-header"> <nav class="navigation-drawer toggle-list view-border-box"> <input type="checkbox" id="main-menu-input" class="toggle-list__checkbox" role="button" aria-haspopup="true" aria-expanded="false" aria-labelledby="mw-mf-main-menu-button"> <label role="button" for="main-menu-input" id="mw-mf-main-menu-button" aria-hidden="true" data-event-name="ui.mainmenu" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet toggle-list__toggle"> </label> <div id="mw-mf-page-left" class="menu view-border-box"> <ul id="p-navigation" class="toggle-list__list"> <li class="toggle-list-item "> <a class="toggle-list-item__anchor menu__item--home" href="/wiki/Main_Page" data-mw="interface"> Home </a> </li> <li class="toggle-list-item "> <a class="toggle-list-item__anchor menu__item--random" href="/wiki/Special:Random" data-mw="interface"> Random </a> </li> <li class="toggle-list-item skin-minerva-list-item-jsonly"> <a class="toggle-list-item__anchor menu__item--nearby" href="/wiki/Special:Nearby" data-event-name="menu.nearby" data-mw="interface"> Nearby </a> </li> </ul> <ul id="p-personal" class="toggle-list__list"> <li class="toggle-list-item "> <a class="toggle-list-item__anchor menu__item--login" href="/w/index.php?title=Special:UserLogin&returnto=Lard" data-event-name="menu.login" data-mw="interface"> Log in </a> </li> </ul> <ul id="pt-preferences" class="toggle-list__list"> <li class="toggle-list-item skin-minerva-list-item-jsonly"> <a class="toggle-list-item__anchor menu__item--settings" href="/w/index.php?title=Special:MobileOptions&returnto=Lard" data-event-name="menu.settings" data-mw="interface"> Settings </a> </li> </ul> <ul id="p-donation" class="toggle-list__list"> <li class="toggle-list-item "> <a class="toggle-list-item__anchor menu__item--donate" href="https://donate.wikimedia.org/wiki/Special:FundraiserRedirector?utm_source=donate&utm_medium=sidebar&utm_campaign=C13_en.wikipedia.org&uselang=en&utm_key=minerva" data-event-name="menu.donate" data-mw="interface"> Donate </a> </li> </ul> <ul class="hlist"> <li class="toggle-list-item "> <a class="toggle-list-item__anchor menu__item--about" href="/wiki/Wikipedia:About" data-mw="interface"> About Wikipedia </a> </li> <li class="toggle-list-item "> <a class="toggle-list-item__anchor menu__item--disclaimers" href="/wiki/Wikipedia:General_disclaimer" data-mw="interface"> Disclaimers </a> </li> </ul> </div> <label class="main-menu-mask" for="main-menu-input"></label> </nav> <div class="branding-box"> <a href="/wiki/Main_Page"> <img src="/static/images/mobile/copyright/wikipedia-wordmark-en.svg" alt="Wikipedia" width="120" height="18" style="width: 7.5em; height: 1.125em;"/> </a> </div> <form action="/w/index.php" method="get" class="minerva-search-form"> <div class="search-box"> <input type="hidden" name="title" value="Special:Search"/> <input class="search skin-minerva-search-trigger" id="searchInput" type="search" name="search" placeholder="Search Wikipedia" aria-label="Search Wikipedia" autocapitalize="sentences" title="Search Wikipedia [f]" accesskey="f"> </div> <button id="searchIcon" class="cdx-button cdx-button--size-large cdx-button--icon-only cdx-button--weight-quiet skin-minerva-search-trigger"> Search </button> </form> <nav class="minerva-user-navigation" aria-label="User navigation"> </nav> </div> </header> <main id="content" class="mw-body"> <div class="banner-container"> <div id="siteNotice"></div> </div> <div class="pre-content heading-holder"> <div class="page-heading"> <h1 id="firstHeading" class="firstHeading mw-first-heading">Lard</h1> <div class="tagline"></div> </div> <ul id="p-associated-pages" class="minerva__tab-container"> <li class="minerva__tab selected"> <a class="minerva__tab-text" href="/wiki/Lard" rel="" data-event-name="tabs.subject">Article</a> </li> <li class="minerva__tab "> <a class="minerva__tab-text" href="/wiki/Talk:Lard" rel="discussion" data-event-name="tabs.talk">Talk</a> </li> </ul> <nav class="page-actions-menu"> <ul id="p-views" class="page-actions-menu__list"> <li id="language-selector" class="page-actions-menu__list-item"> <a role="button" href="#p-lang" data-mw="interface" data-event-name="menu.languages" title="Language" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet language-selector"> Language </a> </li> <li id="page-actions-watch" class="page-actions-menu__list-item"> <a role="button" id="ca-watch" href="/w/index.php?title=Special:UserLogin&returnto=Lard" data-event-name="menu.watch" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet menu__item--page-actions-watch"> Watch </a> </li> <li id="page-actions-viewsource" class="page-actions-menu__list-item"> <a role="button" id="ca-edit" href="/w/index.php?title=Lard&action=edit" data-event-name="menu.viewsource" data-mw="interface" class="cdx-button cdx-button--size-large cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--icon-only cdx-button--weight-quiet edit-page menu__item--page-actions-viewsource"> View source </a> </li> </ul> </nav>  <div id="mw-content-subtitle"></div> </div> <div id="bodyContent" class="content"> <div id="mw-content-text" class="mw-body-content"><script>function mfTempOpenSection(id){var block=document.getElementById("mf-section-"+id);block.className+=" open-block";block.previousSibling.className+=" open-block";}</script><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><section class="mf-section-0" id="mf-section-0"> <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> <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>Lard 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>.<a href="#cite_note-merriam-3">[3]</a><a href="#cite_note-4">[4]</a> 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>. <table class="infobox"><caption class="infobox-title">Lard</caption><tbody><tr><td colspan="2" class="infobox-image"><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><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%: <a href="/wiki/Palmitic_acid" title="Palmitic acid">Palmitic acid</a>: 25–28% <a href="/wiki/Stearic_acid" title="Stearic acid">Stearic acid</a>: 12–14% <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%: <a href="/wiki/Oleic_acid" title="Oleic acid">Oleic acid</a>: 44–47% <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%<a href="#cite_note-1">[1]</a><a href="#cite_note-sourcebook-2">[2]</a></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) leaf fat: 43–48 °C (109–118 °F) 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%<a href="#cite_note-sourcebook-2">[2]</a></td></tr></tbody></table> 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.<a href="#cite_note-clif1955-5">[5]</a> 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. 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. <div id="toc" class="toc" role="navigation" aria-labelledby="mw-toc-heading"><input type="checkbox" role="button" id="toctogglecheckbox" class="toctogglecheckbox" style="display:none"><div class="toctitle" lang="en" dir="ltr"><h2 id="mw-toc-heading">Contents</h2><label class="toctogglelabel" for="toctogglecheckbox"></label></div> <ul> <li class="toclevel-1 tocsection-1"><a href="#History">1 History</a></li> <li class="toclevel-1 tocsection-2"><a href="#Production">2 Production</a> <ul> <li class="toclevel-2 tocsection-3"><a href="#Composition">2.1 Composition</a></li> </ul> </li> <li class="toclevel-1 tocsection-4"><a href="#Culinary_use">3 Culinary use</a> <ul> <li class="toclevel-2 tocsection-5"><a href="#Nutritional_value">3.1 Nutritional value</a></li> <li class="toclevel-2 tocsection-6"><a href="#Compared_to_other_fats">3.2 Compared to other fats</a></li> <li class="toclevel-2 tocsection-7"><a href="#In_baking">3.3 In baking</a></li> <li class="toclevel-2 tocsection-8"><a href="#In_cuisines">3.4 In cuisines</a></li> </ul> </li> <li class="toclevel-1 tocsection-9"><a href="#Other_uses">4 Other uses</a></li> <li class="toclevel-1 tocsection-10"><a href="#See_also">5 See also</a></li> <li class="toclevel-1 tocsection-11"><a href="#References">6 References</a></li> <li class="toclevel-1 tocsection-12"><a href="#External_links">7 External links</a></li> </ul> </div> </section><div class="mw-heading mw-heading2 section-heading" onclick="mfTempOpenSection(1)"><h2 id="History">History</h2></div><section class="mf-section-1 collapsible-block" id="mf-section-1"> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Tourtiere_Lard.jpg" class="mw-file-description"><noscript><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/66/Tourtiere_Lard.jpg/220px-Tourtiere_Lard.jpg" decoding="async" width="220" height="165" class="mw-file-element" data-file-width="1024" data-file-height="768"></noscript><span class="lazy-image-placeholder" style="width: 220px;height: 165px;" data-src="//upload.wikimedia.org/wikipedia/commons/thumb/6/66/Tourtiere_Lard.jpg/220px-Tourtiere_Lard.jpg" data-width="220" data-height="165" data-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/440px-Tourtiere_Lard.jpg 2x" data-class="mw-file-element"> </a><figcaption>Raw fatback being diced to prepare <a href="/wiki/Tourti%C3%A8re" title="Tourtière">tourtière</a></figcaption></figure> 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.<a href="#cite_note-penguin1-6">[6]</a> 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.<a href="#cite_note-Ullmann-7">[7]</a> 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 <a href="/wiki/The_Jungle" title="The Jungle">The Jungle</a>, though fictional, portrayed men falling into rendering vats and being sold as lard, which generated negative publicity. 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.<a href="#cite_note-sourcebook-2">[2]</a> 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>".<a href="#cite_note-penguin1-6">[6]</a> 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.<a href="#cite_note-seatimes-8">[8]</a><a href="#cite_note-sfchron-9">[9]</a><a href="#cite_note-times1-10">[10]</a><a href="#cite_note-wmail-11">[11]</a> <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"><noscript><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Zs%C3%ADros_keny%C3%A9r%2C_5.jpg/220px-Zs%C3%ADros_keny%C3%A9r%2C_5.jpg" decoding="async" width="220" height="132" class="mw-file-element" data-file-width="4480" data-file-height="2688"></noscript><span class="lazy-image-placeholder" style="width: 220px;height: 132px;" data-src="//upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Zs%C3%ADros_keny%C3%A9r%2C_5.jpg/220px-Zs%C3%ADros_keny%C3%A9r%2C_5.jpg" data-width="220" data-height="132" data-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/440px-Zs%C3%ADros_keny%C3%A9r%2C_5.jpg 2x" data-class="mw-file-element"> </a><figcaption>Zsíros kenyér or zsíros deszka ("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"><noscript><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" data-file-width="3024" data-file-height="4032"></noscript><span class="lazy-image-placeholder" style="width: 220px;height: 293px;" data-src="//upload.wikimedia.org/wikipedia/commons/thumb/0/09/Raviola_nissena.jpg/220px-Raviola_nissena.jpg" data-width="220" data-height="293" data-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-class="mw-file-element"> </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> 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.<a href="#cite_note-guardian-12">[12]</a><a href="#cite_note-independent-13">[13]</a> </section><div class="mw-heading mw-heading2 section-heading" onclick="mfTempOpenSection(2)"><h2 id="Production">Production</h2></div><section class="mf-section-2 collapsible-block" id="mf-section-2"> 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>.<a href="#cite_note-14">[14]</a> <table class="wikitable gauche" style="margin-right:2em;" cellpadding="5"> <tbody><tr> <th> </th> <th>Country</th> <th>Production, 2018 (tonnes) </th></tr> <tr> <td>1 </td> <td><noscript><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" data-file-width="900" data-file-height="600"></noscript><span class="lazy-image-placeholder" style="width: 23px;height: 15px;" data-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" data-alt="" data-width="23" data-height="15" data-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-class="mw-file-element">  <a href="/wiki/China" title="China">China</a></td> <td align="right">2,544,847 </td></tr> <tr> <td>2 </td> <td><noscript><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" data-file-width="1000" data-file-height="600"></noscript><span class="lazy-image-placeholder" style="width: 23px;height: 14px;" data-src="//upload.wikimedia.org/wikipedia/en/thumb/b/ba/Flag_of_Germany.svg/23px-Flag_of_Germany.svg.png" data-alt="" data-width="23" data-height="14" data-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-class="mw-file-element">  <a href="/wiki/Germany" title="Germany">Germany</a></td> <td align="right">549,989 </td></tr> <tr> <td>3 </td> <td><noscript><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/0/05/Flag_of_Brazil.svg/22px-Flag_of_Brazil.svg.png" decoding="async" width="22" height="15" class="mw-file-element" data-file-width="1000" data-file-height="700"></noscript><span class="lazy-image-placeholder" style="width: 22px;height: 15px;" data-src="//upload.wikimedia.org/wikipedia/en/thumb/0/05/Flag_of_Brazil.svg/22px-Flag_of_Brazil.svg.png" data-alt="" data-width="22" data-height="15" data-srcset="//upload.wikimedia.org/wikipedia/en/thumb/0/05/Flag_of_Brazil.svg/33px-Flag_of_Brazil.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/0/05/Flag_of_Brazil.svg/43px-Flag_of_Brazil.svg.png 2x" data-class="mw-file-element">  <a href="/wiki/Brazil" title="Brazil">Brazil</a></td> <td align="right">508,600 </td></tr> <tr> <td>4 </td> <td><noscript><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" data-file-width="69" data-file-height="39"></noscript><span class="lazy-image-placeholder" style="width: 23px;height: 13px;" data-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" data-alt="" data-width="23" data-height="13" data-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-class="mw-file-element">  <a href="/wiki/United_States" title="United States">United States</a></td> <td align="right">447,474 </td></tr> <tr> <td>5 </td> <td><noscript><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" data-file-width="900" data-file-height="600"></noscript><span class="lazy-image-placeholder" style="width: 23px;height: 15px;" data-src="//upload.wikimedia.org/wikipedia/en/thumb/f/f3/Flag_of_Russia.svg/23px-Flag_of_Russia.svg.png" data-alt="" data-width="23" data-height="15" data-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-class="mw-file-element">  <a href="/wiki/Russia" title="Russia">Russia</a></td> <td align="right">434,100 </td></tr> <tr> <td>6 </td> <td><noscript><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" data-file-width="1500" data-file-height="1000"></noscript><span class="lazy-image-placeholder" style="width: 23px;height: 15px;" data-src="//upload.wikimedia.org/wikipedia/en/thumb/0/03/Flag_of_Italy.svg/23px-Flag_of_Italy.svg.png" data-alt="" data-width="23" data-height="15" data-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-class="mw-file-element">  <a href="/wiki/Italy" title="Italy">Italy</a></td> <td align="right">215,513 </td></tr> <tr> <td>7 </td> <td><noscript><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" data-file-width="1280" data-file-height="800"></noscript><span class="lazy-image-placeholder" style="width: 23px;height: 14px;" data-src="//upload.wikimedia.org/wikipedia/en/thumb/1/12/Flag_of_Poland.svg/23px-Flag_of_Poland.svg.png" data-alt="" data-width="23" data-height="14" data-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-class="mw-file-element">  <a href="/wiki/Poland" title="Poland">Poland</a></td> <td align="right">174,649 </td></tr> <tr> <td>8 </td> <td><noscript><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" data-file-width="600" data-file-height="400"></noscript><span class="lazy-image-placeholder" style="width: 23px;height: 15px;" data-src="//upload.wikimedia.org/wikipedia/commons/thumb/7/73/Flag_of_Romania.svg/23px-Flag_of_Romania.svg.png" data-alt="" data-width="23" data-height="15" data-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-class="mw-file-element">  <a href="/wiki/Romania" title="Romania">Romania</a></td> <td align="right">148,997 </td></tr> <tr> <td>9 </td> <td><noscript><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/c/c3/Flag_of_France.svg/23px-Flag_of_France.svg.png" decoding="async" width="23" height="15" class="mw-file-element" data-file-width="900" data-file-height="600"></noscript><span class="lazy-image-placeholder" style="width: 23px;height: 15px;" data-src="//upload.wikimedia.org/wikipedia/en/thumb/c/c3/Flag_of_France.svg/23px-Flag_of_France.svg.png" data-alt="" data-width="23" data-height="15" data-srcset="//upload.wikimedia.org/wikipedia/en/thumb/c/c3/Flag_of_France.svg/35px-Flag_of_France.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/c/c3/Flag_of_France.svg/45px-Flag_of_France.svg.png 2x" data-class="mw-file-element">  <a href="/wiki/France" title="France">France</a></td> <td align="right">146,519 </td></tr> <tr> <td>10 </td> <td><noscript><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" data-file-width="980" data-file-height="560"></noscript><span class="lazy-image-placeholder" style="width: 23px;height: 13px;" data-src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Flag_of_Mexico.svg/23px-Flag_of_Mexico.svg.png" data-alt="" data-width="23" data-height="13" data-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-class="mw-file-element">  <a href="/wiki/Mexico" title="Mexico">Mexico</a></td> <td align="right">143,842 </td></tr> <tr> <td colspan="5">Source : <a rel="nofollow" class="external text" href="http://www.fao.org/faostat/en/#data/QP/">FAOSTAT</a> </td></tr></tbody></table> 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>.<a href="#cite_note-penguin2-15">[15]</a><a href="#cite_note-penguin1-6">[6]</a><a href="#cite_note-edibleren-16">[16]</a> 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.<a href="#cite_note-17">[17]</a><a href="#cite_note-joyofcooking-18">[18]</a> 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.<a href="#cite_note-cooks-19">[19]</a> 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.<a href="#cite_note-20">[20]</a> 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>.<a href="#cite_note-penguin1-6">[6]</a><a href="#cite_note-21">[21]</a> 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>.)<a href="#cite_note-22">[22]</a><a href="#cite_note-siprelle-23">[23]</a> 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.<a href="#cite_note-cooks-19">[19]</a><a href="#cite_note-siprelle-23">[23]</a><a href="#cite_note-seatimes-8">[8]</a><a href="#cite_note-sfchron-9">[9]</a><a href="#cite_note-times1-10">[10]</a> 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>.<a href="#cite_note-penguin1-6">[6]</a> <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"><noscript><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" data-file-width="1100" data-file-height="893"></noscript><span class="lazy-image-placeholder" style="width: 220px;height: 179px;" data-src="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/Trimyristin-3D-vdW.png/220px-Trimyristin-3D-vdW.png" data-width="220" data-height="179" data-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-class="mw-file-element"> </a><figcaption>A <a href="/wiki/Triglyceride" title="Triglyceride">triglyceride</a> molecule, the main constituent of lard</figcaption></figure> 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.<a href="#cite_note-Ullmann-7">[7]</a> 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.<a href="#cite_note-sourcebook-2">[2]</a><a href="#cite_note-24">[24]</a> </section><div class="mw-heading mw-heading2 section-heading" onclick="mfTempOpenSection(3)"><h2 id="Culinary_use">Culinary use</h2></div><section class="mf-section-3 collapsible-block" id="mf-section-3"> 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.<a href="#cite_note-10Reasons-25">[25]</a> <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;"><a href="/wiki/Carbohydrate" title="Carbohydrate">Carbohydrates</a></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;"><a href="/wiki/Fat" title="Fat">Fat</a></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;"><a href="/wiki/Protein_(nutrient)" title="Protein (nutrient)">Protein</a></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;"><a href="/wiki/Vitamin" title="Vitamin">Vitamins</a></th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">Quantity <div style="float: right;"><abbr title="Percentage of Daily Value">%DV</abbr>†</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;">Other constituents</th><td class="infobox-data" style="vertical-align:middle;padding-left:0.65em;line-height:1.1em;">Quantity</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">†Percentages estimated using <a href="/wiki/Reference_Daily_Intake#Daily_Values" title="Reference Daily Intake">US recommendations</a> for adults,<a href="#cite_note-FDADailyValues-26">[26]</a> 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>.<a href="#cite_note-NationalAcademiesPotassium-27">[27]</a></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><a href="#cite_note-28">[28]</a> </td> <td>81 </td> <td>51 </td> <td>21 </td> <td>3 </td> <td>150 °C (302 °F)<a href="#cite_note-CIA-29">[29]</a> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Canola_oil" class="mw-redirect" title="Canola oil">Canola oil</a><a href="#cite_note-30">[30]</a> </td> <td>100 </td> <td>6–7 </td> <td>62–64 </td> <td>24–26 </td> <td>205 °C (401 °F)<a href="#cite_note-USDA_ndbcolumn2-31">[31]</a><a href="#cite_note-Rao2-32">[32]</a> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Coconut_oil" title="Coconut oil">Coconut oil</a><a href="#cite_note-33">[33]</a> </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><a href="#cite_note-34">[34]</a> </td> <td>100 </td> <td>13–14 </td> <td>27–29 </td> <td>52–54 </td> <td>230 °C (446 °F)<a href="#cite_note-CIA-29">[29]</a> </td></tr> <tr style="background-color:#ffff66;"> <td style="text-align:left;"><a class="mw-selflink selflink">Lard</a><a href="#cite_note-35">[35]</a> </td> <td>100 </td> <td>39 </td> <td>45 </td> <td>11 </td> <td>190 °C (374 °F)<a href="#cite_note-CIA-29">[29]</a> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Peanut_oil" title="Peanut oil">Peanut oil</a><a href="#cite_note-36">[36]</a> </td> <td>100 </td> <td>16 </td> <td>57 </td> <td>20 </td> <td>225 °C (437 °F)<a href="#cite_note-CIA-29">[29]</a> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a><a href="#cite_note-37">[37]</a> </td> <td>100 </td> <td>13–19 </td> <td>59–74 </td> <td>6–16 </td> <td>190 °C (374 °F)<a href="#cite_note-CIA-29">[29]</a> </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)<a href="#cite_note-38">[38]</a> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Soybean_oil" title="Soybean oil">Soybean oil</a><a href="#cite_note-39">[39]</a> </td> <td>100 </td> <td>15 </td> <td>22 </td> <td>57–58 </td> <td>257 °C (495 °F)<a href="#cite_note-CIA-29">[29]</a> </td></tr> <tr> <td style="text-align:left;"><a href="/wiki/Suet" title="Suet">Suet</a><a href="#cite_note-40">[40]</a> </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><a href="#cite_note-41">[41]</a> </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><a href="#cite_note-42">[42]</a> </td> <td>100 </td> <td>10 </td> <td>20 </td> <td>66 </td> <td>225 °C (437 °F)<a href="#cite_note-CIA-29">[29]</a> </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<a href="#cite_note-USDA_ndbcolumn2-31">[31]</a> </td> <td>4<a href="#cite_note-USDA_ndbcolumn2-31">[31]</a> </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> <a href="#cite_note-43">[43]</a> </td> <td>100 </td> <td>25 </td> <td>41 </td> <td>28 </td> <td>165 °C (329 °F)<a href="#cite_note-CIA-29">[29]</a> </td></tr></tbody></table> <div class="mw-heading mw-heading3"><h3 id="In_baking">In baking</h3></div> 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.<a href="#cite_note-penguin1-6">[6]</a><a href="#cite_note-nytimes2-44">[44]</a><a href="#cite_note-kingarthur-45">[45]</a> <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-text"><div class="mbox-text-span">This section needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a>. 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. Find sources: <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> · <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Lard%22&tbs=bkt:s&tbm=bks">newspapers</a> · <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Lard%22+-wikipedia">books</a> · <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Lard%22">scholar</a> · <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Lard%22&acc=on&wc=on">JSTOR</a> (August 2021) (<a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a>)</div></td></tr></tbody></table> 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.<a href="#cite_note-guardian-12">[12]</a><a href="#cite_note-independent-13">[13]</a> 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>. <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"><noscript><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Swift%27s_Silverleaf_Brand_Pure_Lard%2C_1916.jpg/220px-Swift%27s_Silverleaf_Brand_Pure_Lard%2C_1916.jpg" decoding="async" width="220" height="321" class="mw-file-element" data-file-width="992" data-file-height="1446"></noscript><span class="lazy-image-placeholder" style="width: 220px;height: 321px;" data-src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Swift%27s_Silverleaf_Brand_Pure_Lard%2C_1916.jpg/220px-Swift%27s_Silverleaf_Brand_Pure_Lard%2C_1916.jpg" data-width="220" data-height="321" data-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/440px-Swift%27s_Silverleaf_Brand_Pure_Lard%2C_1916.jpg 2x" data-class="mw-file-element"> </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> In Spain, one of the most popular versions of the Andalusian breakfast includes several kinds of mantecas differently seasoned, consumed spread over toasted bread. Among other variants, <a href="/wiki/Manteca_color%C3%A1" title="Manteca colorá">manteca colorá</a> (lard with paprika)<a href="#cite_note-46">[46]</a> and zurrapa de lomo (lard with pork flakes)<a href="#cite_note-47">[47]</a> 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/Ensaimada" class="mw-redirect" title="Ensaimada">ensaimades</a> dough also contains lard. <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Chleb_ze_smalcem.jpg" class="mw-file-description"><noscript><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" data-file-width="620" data-file-height="383"></noscript><span class="lazy-image-placeholder" style="width: 220px;height: 136px;" data-src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Chleb_ze_smalcem.jpg/220px-Chleb_ze_smalcem.jpg" data-width="220" data-height="136" data-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-class="mw-file-element"> </a><figcaption>A slice of bread spread with lard was a typical staple in traditional rural cuisine of many countries.</figcaption></figure> 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.<a href="#cite_note-penguin1-6">[6]</a> 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.<a href="#cite_note-HeritageBreeds-48">[48]</a> 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> zsíroskenyér ("lardy bread") or zsírosdeszka ("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 zsír or Polish smalec (both meaning "fat/lard") when British recipes calling for lard will reveal the difference between the wet-rendered lard and dripping.<a href="#cite_note-49">[49]</a><a href="#cite_note-50">[50]</a> 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. 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. <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Schweineschmalz-1.jpg" class="mw-file-description"><noscript><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" data-file-width="1230" data-file-height="900"></noscript><span class="lazy-image-placeholder" style="width: 220px;height: 161px;" data-src="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/Schweineschmalz-1.jpg/220px-Schweineschmalz-1.jpg" data-width="220" data-height="161" data-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-class="mw-file-element"> </a><figcaption>Schweineschmalz, German lard</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Griebenschmalz-1.jpg" class="mw-file-description"><noscript><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" data-file-width="1230" data-file-height="900"></noscript><span class="lazy-image-placeholder" style="width: 220px;height: 161px;" data-src="//upload.wikimedia.org/wikipedia/commons/thumb/1/11/Griebenschmalz-1.jpg/220px-Griebenschmalz-1.jpg" data-width="220" data-height="161" data-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-class="mw-file-element"> </a><figcaption>Griebenschmalz, German lard with crispy pieces of pork skin</figcaption></figure> In <a href="/wiki/Germany" title="Germany">Germany</a> lard is called Schweineschmalz (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 Grieben (cf. Yiddish <a href="/wiki/Gribenes" title="Gribenes">gribenes</a>) to create Griebenschmalz. Other recipes call for small pieces of apple or onion. In English, however, <a href="/wiki/Schmaltz" title="Schmaltz">schmaltz</a> usually refers to kosher fat rendered from chicken, duck or goose. Vegetarian Grieben from onions or apples, which began as a makeshift means of diluting Schmalz 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 Schmalz-like spreads based on vegetable fats use those ingredients as well. In Germany it is forbidden to use the term Schmalz for non-lard products. 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. </section><div class="mw-heading mw-heading2 section-heading" onclick="mfTempOpenSection(4)"><h2 id="Other_uses">Other uses</h2></div><section class="mf-section-4 collapsible-block" id="mf-section-4"> Rendered lard can be used to produce <a href="/wiki/Biofuel" title="Biofuel">biofuel</a><a href="#cite_note-51">[51]</a> 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>.<a href="#cite_note-52">[52]</a> </section><div class="mw-heading mw-heading2 section-heading" onclick="mfTempOpenSection(5)"><h2 id="See_also">See also</h2></div><section class="mf-section-5 collapsible-block" id="mf-section-5"> <style data-mw-deduplicate="TemplateStyles:r1239009302">.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{clear:left;float:left;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"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><noscript><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" data-file-width="146" data-file-height="106"></noscript><span class="lazy-image-placeholder" style="width: 32px;height: 23px;" data-src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" data-alt="icon" data-width="32" data-height="23" data-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-class="mw-file-element"> </a><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></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> </section><div class="mw-heading mw-heading2 section-heading" onclick="mfTempOpenSection(6)"><h2 id="References">References</h2></div><section class="mf-section-6 collapsible-block" id="mf-section-6"> <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"><a href="#cite_ref-1">^</a> 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> </li> <li id="cite_note-sourcebook-2">^ <a href="#cite_ref-sourcebook_2-0">a</a> <a href="#cite_ref-sourcebook_2-1">b</a> <a href="#cite_ref-sourcebook_2-2">c</a> <a href="#cite_ref-sourcebook_2-3">d</a> Ockerman, Herbert W. (1991). Source book for food scientists (Second Edition). Westport, CN: AVI Publishing Company. </li> <li id="cite_note-merriam-3"><a href="#cite_ref-merriam_3-0">^</a> "<a rel="nofollow" class="external text" href="https://www.merriam-webster.com/dictionary/lard">Lard</a>" entry in the online Merriam-Webster Dictionary. Accessed on 2020-07-05. </li> <li id="cite_note-4"><a href="#cite_ref-4">^</a> <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>, The Free Dictionary, retrieved 2022-02-04</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"> </li> <li id="cite_note-clif1955-5"><a href="#cite_ref-clif1955_5-0">^</a> E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): Relationships between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants. Research Bulletin 422, Iowa State College Experiment Station, US Department of Agriculture. </li> <li id="cite_note-penguin1-6">^ <a href="#cite_ref-penguin1_6-0">a</a> <a href="#cite_ref-penguin1_6-1">b</a> <a href="#cite_ref-penguin1_6-2">c</a> <a href="#cite_ref-penguin1_6-3">d</a> <a href="#cite_ref-penguin1_6-4">e</a> <a href="#cite_ref-penguin1_6-5">f</a> <a href="#cite_ref-penguin1_6-6">g</a> Davidson, Alan. (2002). The Penguin Companion to Food. 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> </li> <li id="cite_note-Ullmann-7">^ <a href="#cite_ref-Ullmann_7-0">a</a> <a href="#cite_ref-Ullmann_7-1">b</a> <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". Ullmann's Encyclopedia of Industrial Chemistry. 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"> </li> <li id="cite_note-seatimes-8">^ <a href="#cite_ref-seatimes_8-0">a</a> <a href="#cite_ref-seatimes_8-1">b</a> <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, <a href="/wiki/The_Seattle_Times" title="The Seattle Times">The Seattle Times</a>, September 10, 2006. </li> <li id="cite_note-sfchron-9">^ <a href="#cite_ref-sfchron_9-0">a</a> <a href="#cite_ref-sfchron_9-1">b</a> <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, <a href="/wiki/San_Francisco_Chronicle" title="San Francisco Chronicle">San Francisco Chronicle</a>, March 12, 2003. </li> <li id="cite_note-times1-10">^ <a href="#cite_ref-times1_10-0">a</a> <a href="#cite_ref-times1_10-1">b</a> <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, <a href="/wiki/New_York_Times" class="mw-redirect" title="New York Times">New York Times</a>, October 11, 2000. </li> <li id="cite_note-wmail-11"><a href="#cite_ref-wmail_11-0">^</a> <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, <a href="/wiki/Western_Mail_(Wales)" title="Western Mail (Wales)">Western Mail</a>, January 5, 2006. </li> <li id="cite_note-guardian-12">^ <a href="#cite_ref-guardian_12-0">a</a> <a href="#cite_ref-guardian_12-1">b</a> <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>. the Guardian.</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"> </li> <li id="cite_note-independent-13">^ <a href="#cite_ref-independent_13-0">a</a> <a href="#cite_ref-independent_13-1">b</a> <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, <a href="/wiki/The_Independent" title="The Independent">The Independent</a>, November 20, 2004. </li> <li id="cite_note-14"><a href="#cite_ref-14">^</a> <a rel="nofollow" class="external text" href="http://www.fao.org/faostat/en/#data/QP/">Lard Production in 2018 by FAO</a> </li> <li id="cite_note-penguin2-15"><a href="#cite_ref-penguin2_15-0">^</a> Davidson, Alan. (2002). The Penguin Companion to Food. 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> </li> <li id="cite_note-edibleren-16"><a href="#cite_ref-edibleren_16-0">^</a> Ockerman, Herbert W. and Basu, Lopa. (2006). Edible rendering – rendered products for human use. In: Meeker DL (ed). <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>[<a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot">dead link</a>‍]. 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). </li> <li id="cite_note-17"><a href="#cite_ref-17">^</a> Moustafa, Ahmad and Stauffer, Clyde. (1997). <a rel="nofollow" class="external text" href="http://www.asa-europe.org/pdf/bakery.pdf">Bakery Fats.</a> 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> </li> <li id="cite_note-joyofcooking-18"><a href="#cite_ref-joyofcooking_18-0">^</a> Rombaur, Irma S, et al. (1997). <a href="/wiki/The_Joy_of_Cooking" class="mw-redirect" title="The Joy of Cooking">Joy of Cooking</a> (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> </li> <li id="cite_note-cooks-19">^ <a href="#cite_ref-cooks_19-0">a</a> <a href="#cite_ref-cooks_19-1">b</a> "Ask Cook's: Is Lard an Acceptable Shortening?", <a href="/wiki/Cook%27s_Illustrated" title="Cook's Illustrated">Cook's Illustrated</a>, November 2004. </li> <li id="cite_note-20"><a href="#cite_ref-20">^</a> <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. Retrieved 2012-08-13.</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"> </li> <li id="cite_note-21"><a href="#cite_ref-21">^</a> <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, Mother Linda's Olde World Cafe and Travel Emporium. </li> <li id="cite_note-22"><a href="#cite_ref-22">^</a> Matz, Samuel A. (1991). Bakery Technology and Engineering. 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> </li> <li id="cite_note-siprelle-23">^ <a href="#cite_ref-siprelle_23-0">a</a> <a href="#cite_ref-siprelle_23-1">b</a> <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, The New Homemaker, Winter 2006. </li> <li id="cite_note-24"><a href="#cite_ref-24">^</a> Kaminsky, Peter. (2005). Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them. Hyperion. 304 p. <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/1-4013-0036-7" title="Special:BookSources/1-4013-0036-7">1-4013-0036-7</a> </li> <li id="cite_note-10Reasons-25"><a href="#cite_ref-10Reasons_25-0">^</a> Julie R. Thomson, <a rel="nofollow" class="external text" href="http://www.huffingtonpost.com/2014/04/28/cooking-with-lard-baking_n_5212804.html">"10 Reasons You Should Be Cooking With Lard,"</a> HuffPost Taste, 28 April 2014 (Retrieved 5 October 2014). </li> <li id="cite_note-FDADailyValues-26"><a href="#cite_ref-FDADailyValues_26-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFUnited_States_Food_and_Drug_Administration2024" class="citation web cs1"><a href="/wiki/Food_and_Drug_Administration" title="Food and Drug Administration">United States Food and Drug Administration</a> (2024). <a rel="nofollow" class="external text" href="https://www.fda.gov/food/nutrition-facts-label/daily-value-nutrition-and-supplement-facts-labels">"Daily Value on the Nutrition and Supplement Facts Labels"</a>. FDA. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20240327175201/https://www.fda.gov/food/nutrition-facts-label/daily-value-nutrition-and-supplement-facts-labels">Archived</a> from the original on 2024-03-27. Retrieved 2024-03-28.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=FDA&rft.atitle=Daily+Value+on+the+Nutrition+and+Supplement+Facts+Labels&rft.date=2024&rft.au=United+States+Food+and+Drug+Administration&rft_id=https%3A%2F%2Fwww.fda.gov%2Ffood%2Fnutrition-facts-label%2Fdaily-value-nutrition-and-supplement-facts-labels&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"> </li> <li id="cite_note-NationalAcademiesPotassium-27"><a href="#cite_ref-NationalAcademiesPotassium_27-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFNational_Academies_of_Sciences,_Engineering,_and_MedicineHealth_and_Medicine_DivisionFood_and_Nutrition_BoardCommittee_to_Review_the_Dietary_Reference_Intakes_for_Sodium_and_Potassium2019" class="citation book cs1">National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). <a rel="nofollow" class="external text" href="http://www.ncbi.nlm.nih.gov/books/NBK538102/">Dietary Reference Intakes for Sodium and Potassium</a>. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-309-48834-1" title="Special:BookSources/978-0-309-48834-1"><bdi>978-0-309-48834-1</bdi></a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/30844154">30844154</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20240509063633/https://www.ncbi.nlm.nih.gov/books/NBK538102/">Archived</a> from the original on 2024-05-09. Retrieved 2024-06-21.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Dietary+Reference+Intakes+for+Sodium+and+Potassium&rft.place=Washington%2C+DC&rft.series=The+National+Academies+Collection%3A+Reports+funded+by+National+Institutes+of+Health&rft.pub=National+Academies+Press+%28US%29&rft.date=2019&rft_id=info%3Apmid%2F30844154&rft.isbn=978-0-309-48834-1&rft.au=National+Academies+of+Sciences%2C+Engineering%2C+and+Medicine&rft.au=Health+and+Medicine+Division&rft.au=Food+and+Nutrition+Board&rft.au=Committee+to+Review+the+Dietary+Reference+Intakes+for+Sodium+and+Potassium&rft_id=http%3A%2F%2Fwww.ncbi.nlm.nih.gov%2Fbooks%2FNBK538102%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"> </li> <li id="cite_note-28"><a href="#cite_ref-28">^</a> <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/173410/nutrients">"Butter, salted"</a>. FoodData Central. USDA Agricultural Research Service. 1 April 2019. Retrieved 2 July 2024.</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=Butter%2C+salted&rft.date=2019-04-01&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F173410%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"> </li> <li id="cite_note-CIA-29">^ <a href="#cite_ref-CIA_29-0">a</a> <a href="#cite_ref-CIA_29-1">b</a> <a href="#cite_ref-CIA_29-2">c</a> <a href="#cite_ref-CIA_29-3">d</a> <a href="#cite_ref-CIA_29-4">e</a> <a href="#cite_ref-CIA_29-5">f</a> <a href="#cite_ref-CIA_29-6">g</a> <a href="#cite_ref-CIA_29-7">h</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFThe_Culinary_Institute_of_America2011" class="citation book cs1"><a href="/wiki/The_Culinary_Institute_of_America" title="The Culinary Institute of America">The Culinary Institute of America</a> (2011). The Professional Chef (9th ed.). <a href="/wiki/Hoboken,_New_Jersey" title="Hoboken, New Jersey">Hoboken, New Jersey</a>: <a href="/wiki/John_Wiley_%26_Sons" class="mw-redirect" title="John Wiley & Sons">John Wiley & Sons</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-470-42135-2" title="Special:BookSources/978-0-470-42135-2"><bdi>978-0-470-42135-2</bdi></a>. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/707248142">707248142</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Professional+Chef&rft.place=Hoboken%2C+New+Jersey&rft.edition=9th&rft.pub=John+Wiley+%26+Sons&rft.date=2011&rft_id=info%3Aoclcnum%2F707248142&rft.isbn=978-0-470-42135-2&rft.au=The+Culinary+Institute+of+America&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"> </li> <li id="cite_note-30"><a href="#cite_ref-30">^</a> <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/748278/nutrients">"Oil, canola, nutrients"</a>. FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.</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=Oil%2C+canola%2C+nutrients&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F748278%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"> </li> <li id="cite_note-USDA_ndbcolumn2-31">^ <a href="#cite_ref-USDA_ndbcolumn2_31-0">a</a> <a href="#cite_ref-USDA_ndbcolumn2_31-1">b</a> <a href="#cite_ref-USDA_ndbcolumn2_31-2">c</a> <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">"Nutrient database, Release 25"</a>. United States Department of Agriculture.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Nutrient+database%2C+Release+25&rft.pub=United+States+Department+of+Agriculture&rft_id=https%3A%2F%2Ffdc.nal.usda.gov&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"> </li> <li id="cite_note-Rao2-32"><a href="#cite_ref-Rao2_32-0">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKatragaddaFullanaSidhuCarbonell-Barrachina2010" class="citation journal cs1">Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1016%2Fj.foodchem.2009.09.070">10.1016/j.foodchem.2009.09.070</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Food+Chemistry&rft.atitle=Emissions+of+volatile+aldehydes+from+heated+cooking+oils&rft.volume=120&rft.pages=59&rft.date=2010&rft_id=info%3Adoi%2F10.1016%2Fj.foodchem.2009.09.070&rft.aulast=Katragadda&rft.aufirst=HR&rft.au=Fullana%2C+A&rft.au=Sidhu%2C+S&rft.au=Carbonell-Barrachina%2C+%C3%81A&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"> </li> <li id="cite_note-33"><a href="#cite_ref-33">^</a> <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/330458/nutrients">"Oil, coconut, nutrients"</a>. FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.</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=Oil%2C+coconut%2C+nutrients&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F330458%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"> </li> <li id="cite_note-34"><a href="#cite_ref-34">^</a> <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/748323/nutrients">"Oil, corn, nutrients"</a>. FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.</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=Oil%2C+corn%2C+nutrients&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F748323%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"> </li> <li id="cite_note-35"><a href="#cite_ref-35">^</a> <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/789018/nutrients">"Lard, nutrients"</a>. FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.</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=Lard%2C+nutrients&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F789018%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"> </li> <li id="cite_note-36"><a href="#cite_ref-36">^</a> <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/1750348/nutrients">"Peanut oil, proximates"</a>. FoodData Central, USDA Agricultural Research Service. 28 April 2021. Retrieved 11 July 2024.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Peanut+oil%2C+proximates&rft.pub=FoodData+Central%2C+USDA+Agricultural+Research+Service&rft.date=2021-04-28&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F1750348%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"> </li> <li id="cite_note-37"><a href="#cite_ref-37">^</a> <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/748608/nutrients">"Oil, olive, extra virgin, nutrients"</a>. FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.</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=Oil%2C+olive%2C+extra+virgin%2C+nutrients&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F748608%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"> </li> <li id="cite_note-38"><a href="#cite_ref-38">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20140927063426/http://alfaone.ca/rice-bran-oil-faq/">"Rice Bran Oil FAQ's"</a>. AlfaOne.ca. Archived from <a rel="nofollow" class="external text" href="http://alfaone.ca/rice-bran-oil-faq/">the original</a> on 2014-09-27. Retrieved 2014-10-03.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=AlfaOne.ca&rft.atitle=Rice+Bran+Oil+FAQ%27s&rft_id=http%3A%2F%2Falfaone.ca%2Frice-bran-oil-faq%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"> </li> <li id="cite_note-39"><a href="#cite_ref-39">^</a> <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/748366/nutrients">"Oil, soybean, nutrients"</a>. FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.</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=Oil%2C+soybean%2C+nutrients&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F748366%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"> </li> <li id="cite_note-40"><a href="#cite_ref-40">^</a> <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/170193/nutrients">"Beef, variety meats and by-products, suet, raw, nutrients"</a>. FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.</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=Beef%2C+variety+meats+and+by-products%2C+suet%2C+raw%2C+nutrients&rft_id=https%3A%2F%2Ffdc.nal.usda.gov%2Ffdc-app.html%23%2Ffood-details%2F170193%2Fnutrients&rfr_id=info%3Asid%2Fen.wikipedia.org%3ALard" class="Z3988"> </li> <li id="cite_note-41"><a href="#cite_ref-41">^</a> <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/173412/nutrients">"Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount""</a>. FoodData Central. USDA Agricultural Research Service. Retrieved 25 July 2021.</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"> </li> <li id="cite_note-42"><a href="#cite_ref-42">^</a> <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>. FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.</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"> </li> <li id="cite_note-43"><a href="#cite_ref-43">^</a> <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>. FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.</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"> </li> <li id="cite_note-nytimes2-44"><a href="#cite_ref-nytimes2_44-0">^</a> <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, New York Times, November 15, 2006. </li> <li id="cite_note-kingarthur-45"><a href="#cite_ref-kingarthur_45-0">^</a> <a href="/wiki/King_Arthur_Flour" class="mw-redirect" title="King Arthur Flour">King Arthur Flour</a>. (2003). King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook. 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> </li> <li id="cite_note-46"><a href="#cite_ref-46">^</a> <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. Retrieved 2012-08-13.</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"> </li> <li id="cite_note-47"><a href="#cite_ref-47">^</a> <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. Retrieved 2012-08-13.</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"> </li> <li id="cite_note-HeritageBreeds-48"><a href="#cite_ref-HeritageBreeds_48-0">^</a> <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>. The New York Times.</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"> </li> <li id="cite_note-49"><a href="#cite_ref-49">^</a> <a rel="nofollow" class="external text" href="https://www.flickr.com/photos/chrys/244015611/">IMG_2116</a> by chrys, <a href="/wiki/Flickr.com" class="mw-redirect" title="Flickr.com">Flickr.com</a>, September 16, 2006. </li> <li id="cite_note-50"><a href="#cite_ref-50">^</a> <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. </li> <li id="cite_note-51"><a href="#cite_ref-51">^</a> <a rel="nofollow" class="external text" href="http://www.journeytoforever.org/biodiesel_make2.html#fat">"The Biodiesel Bible"</a> by Keith Addison, Make your own biodiesel (website). </li> <li id="cite_note-52"><a href="#cite_ref-52">^</a> Randal M. Hill, Steven P. Christiano, "Antifoaming agents", in Joseph C. Salamone, ed., Polymeric Materials Encyclopedia, CRC Press, 1996, 1:294 </li> </ol></div> </section><div class="mw-heading mw-heading2 section-heading" onclick="mfTempOpenSection(7)"><h2 id="External_links">External links</h2></div><section class="mf-section-7 collapsible-block" id="mf-section-7"> <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 .spoken-wikipedia{width:20em;float:right;clear:right;margin-left:1em}}</style><div class="spoken-wikipedia noprint haudio"><div class="spoken-wikipedia-header">Listen to this article (14 minutes)</div><div class="spoken-wikipedia-files"><figure class="mw-halign-center" typeof="mw:File"><audio id="mwe_player_0" controls="" preload="none" data-mw-tmh="" class="mw-file-element" width="200" style="width:200px;" data-durationhint="840" data-mwtitle="Lard_4_30_11.ogg" data-mwprovider="wikimediacommons"><source src="//upload.wikimedia.org/wikipedia/commons/6/6c/Lard_4_30_11.ogg" type='audio/ogg; codecs="vorbis"' data-width="0" data-height="0"></source><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/6/6c/Lard_4_30_11.ogg/Lard_4_30_11.ogg.mp3" type="audio/mpeg" data-transcodekey="mp3" data-width="0" data-height="0"></source></audio><figcaption></figcaption></figure> </div><div class="spoken-wikipedia-icon"><noscript><img alt="Spoken Wikipedia icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/4/47/Sound-icon.svg/45px-Sound-icon.svg.png" decoding="async" width="45" height="34" class="mw-file-element" data-file-width="128" data-file-height="96"></noscript><span class="lazy-image-placeholder" style="width: 45px;height: 34px;" data-src="//upload.wikimedia.org/wikipedia/commons/thumb/4/47/Sound-icon.svg/45px-Sound-icon.svg.png" data-alt="Spoken Wikipedia icon" data-width="45" data-height="34" data-srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/47/Sound-icon.svg/68px-Sound-icon.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/47/Sound-icon.svg/90px-Sound-icon.svg.png 2x" data-class="mw-file-element"> </div><div class="spoken-wikipedia-disclaimer"><a href="/wiki/File:Lard_4_30_11.ogg" title="File:Lard 4 30 11.ogg">This audio file</a> was created from a revision of this article dated 30 April 2011 (2011-04-30), and does not reflect subsequent edits.</div><div class="spoken-wikipedia-footer">(<a href="/wiki/Wikipedia:Media_help" class="mw-redirect" title="Wikipedia:Media help">Audio help</a> · <a href="/wiki/Wikipedia:Spoken_articles" title="Wikipedia:Spoken articles">More spoken articles</a>)</div></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}</style><div class="side-box side-box-right plainlinks sistersitebox"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style> <div class="side-box-flex"> <div class="side-box-image"><noscript><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" data-file-width="512" data-file-height="512"></noscript><span class="lazy-image-placeholder" style="width: 40px;height: 40px;" data-src="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/40px-Wiktionary-logo-en-v2.svg.png" data-alt="" data-width="40" data-height="40" data-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-class="mw-file-element"> </div> <div class="side-box-text plainlist">Look up <a href="https://en.wiktionary.org/wiki/Special:Search/lard" class="extiw" title="wiktionary:Special:Search/lard">lard</a> 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"><noscript><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png" decoding="async" width="30" height="40" class="mw-file-element" data-file-width="1024" data-file-height="1376"></noscript><span class="lazy-image-placeholder" style="width: 30px;height: 40px;" data-src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png" data-alt="" data-width="30" data-height="40" data-srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/45px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/59px-Commons-logo.svg.png 2x" data-class="mw-file-element"> </div> <div class="side-box-text plainlist">Wikimedia Commons has media related to <a href="https://commons.wikimedia.org/wiki/Category:Lard" class="extiw" title="commons:Category:Lard">Lard</a>.</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, New York Times, 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, An Obsession With Food (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 dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul ol,.mw-parser-output .hlist ul ul{display:inline}.mw-parser-output .hlist .mw-empty-li{display:none}.mw-parser-output .hlist dt::after{content:": "}.mw-parser-output .hlist dd::after,.mw-parser-output .hlist li::after{content:" · ";font-weight:bold}.mw-parser-output .hlist dd:last-child::after,.mw-parser-output .hlist dt:last-child::after,.mw-parser-output .hlist li:last-child::after{content:none}.mw-parser-output .hlist dd dd:first-child::before,.mw-parser-output .hlist dd dt:first-child::before,.mw-parser-output .hlist dd li:first-child::before,.mw-parser-output .hlist dt dd:first-child::before,.mw-parser-output .hlist dt dt:first-child::before,.mw-parser-output .hlist dt li:first-child::before,.mw-parser-output .hlist li dd:first-child::before,.mw-parser-output .hlist li dt:first-child::before,.mw-parser-output .hlist li li:first-child::before{content:" (";font-weight:normal}.mw-parser-output .hlist dd dd:last-child::after,.mw-parser-output .hlist dd dt:last-child::after,.mw-parser-output .hlist dd li:last-child::after,.mw-parser-output .hlist dt dd:last-child::after,.mw-parser-output .hlist dt dt:last-child::after,.mw-parser-output .hlist dt li:last-child::after,.mw-parser-output .hlist li dd:last-child::after,.mw-parser-output .hlist li dt:last-child::after,.mw-parser-output .hlist li li:last-child::after{content:")";font-weight:normal}.mw-parser-output .hlist ol{counter-reset:listitem}.mw-parser-output .hlist ol>li{counter-increment:listitem}.mw-parser-output .hlist ol>li::before{content:" "counter(listitem)"\a0 "}.mw-parser-output .hlist dd ol>li:first-child::before,.mw-parser-output .hlist dt ol>li:first-child::before,.mw-parser-output .hlist li ol>li:first-child::before{content:" ("counter(listitem)"\a0 "}</style><style data-mw-deduplicate="TemplateStyles:r1236075235">.mw-parser-output .navbox{box-sizing:border-box;border:1px solid #a2a9b1;width:100%;clear:both;font-size:88%;text-align:center;padding:1px;margin:1em auto 0}.mw-parser-output .navbox .navbox{margin-top:0}.mw-parser-output .navbox+.navbox,.mw-parser-output .navbox+.navbox-styles+.navbox{margin-top:-1px}.mw-parser-output .navbox-inner,.mw-parser-output .navbox-subgroup{width:100%}.mw-parser-output .navbox-group,.mw-parser-output .navbox-title,.mw-parser-output .navbox-abovebelow{padding:0.25em 1em;line-height:1.5em;text-align:center}.mw-parser-output .navbox-group{white-space:nowrap;text-align:right}.mw-parser-output .navbox,.mw-parser-output .navbox-subgroup{background-color:#fdfdfd}.mw-parser-output .navbox-list{line-height:1.5em;border-color:#fdfdfd}.mw-parser-output .navbox-list-with-group{text-align:left;border-left-width:2px;border-left-style:solid}.mw-parser-output tr+tr>.navbox-abovebelow,.mw-parser-output tr+tr>.navbox-group,.mw-parser-output tr+tr>.navbox-image,.mw-parser-output tr+tr>.navbox-list{border-top:2px solid #fdfdfd}.mw-parser-output .navbox-title{background-color:#ccf}.mw-parser-output .navbox-abovebelow,.mw-parser-output .navbox-group,.mw-parser-output .navbox-subgroup .navbox-title{background-color:#ddf}.mw-parser-output .navbox-subgroup .navbox-group,.mw-parser-output .navbox-subgroup .navbox-abovebelow{background-color:#e6e6ff}.mw-parser-output .navbox-even{background-color:#f7f7f7}.mw-parser-output .navbox-odd{background-color:transparent}.mw-parser-output .navbox .hlist td dl,.mw-parser-output .navbox .hlist td ol,.mw-parser-output .navbox .hlist td ul,.mw-parser-output .navbox td.hlist dl,.mw-parser-output .navbox td.hlist ol,.mw-parser-output .navbox 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 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 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>    </section></div> <noscript><img src="https://login.m.wikimedia.org/wiki/Special:CentralAutoLogin/start?type=1x1&mobile=1" alt="" width="1" height="1" style="border: none; position: absolute;"></noscript> <div class="printfooter" data-nosnippet="">Retrieved from "<a dir="ltr" href="https://en.wikipedia.org/w/index.php?title=Lard&oldid=1250785254">https://en.wikipedia.org/w/index.php?title=Lard&oldid=1250785254</a>"</div></div> </div> <div class="post-content" id="page-secondary-actions"> </div> </main> <footer class="mw-footer minerva-footer" role="contentinfo"> <a class="last-modified-bar" href="/w/index.php?title=Lard&action=history"> <div class="post-content last-modified-bar__content"> Last edited on 12 October 2024, at 14:25 </div> </a> <div class="post-content footer-content"> <div id='mw-data-after-content'> <div class="read-more-container"></div> </div> <div id="p-lang"> <h4>Languages</h4> <section> <ul id="p-variants" class="minerva-languages"></ul> <ul class="minerva-languages"><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">العربية</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">Aragonés</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">Asturianu</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">Български</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">Boarisch</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">Català</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">Чӑвашла</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">Čeština</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">Deitsch</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">Deutsch</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">Ελληνικά</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">Español</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">Esperanto</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">Euskara</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">فارسی</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">Français</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">Gaeilge</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">Gàidhlig</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">Galego</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">한국어</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">Hrvatski</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">Ido</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">Igbo</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">Bahasa Indonesia</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">Italiano</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">Jawa</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">Latviešu</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">Lëtzebuergesch</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">Magyar</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">Македонски</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">Nederlands</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">日本語</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">Norsk bokmål</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">Norsk nynorsk</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">Polski</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">Português</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">Română</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">Русский</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">Shqip</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">Sicilianu</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">Simple English</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">Slovenščina</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">Ślůnski</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">Српски / srpski</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">Srpskohrvatski / српскохрватски</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">Suomi</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">Svenska</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">Tagalog</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">ไทย</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">Türkçe</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">Українська</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">Tiếng Việt</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" hreflang="lzh" data-title="豬油" data-language-autonym="文言" data-language-local-name="Literary Chinese" class="interlanguage-link-target">文言</a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E8%B1%AC%E6%B2%B9" title="豬油 – Cantonese" lang="yue" hreflang="yue" data-title="豬油" data-language-autonym="粵語" data-language-local-name="Cantonese" class="interlanguage-link-target">粵語</a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E8%B1%AC%E6%B2%B9" title="豬油 – Chinese" lang="zh" hreflang="zh" data-title="豬油" data-language-autonym="中文" data-language-local-name="Chinese" class="interlanguage-link-target">中文</a></li></ul> </section> </div> <div class="minerva-footer-logo"><img src="/static/images/mobile/copyright/wikipedia-wordmark-en.svg" alt="Wikipedia" width="120" height="18" style="width: 7.5em; height: 1.125em;"/> </div> <ul id="footer-info" class="footer-info hlist hlist-separated"> <li id="footer-info-lastmod"> This page was last edited on 12 October 2024, at 14:25 (UTC).</li> <li id="footer-info-copyright">Content is available under <a class="external" rel="nofollow" href="https://creativecommons.org/licenses/by-sa/4.0/deed.en">CC BY-SA 4.0</a> unless otherwise noted.</li> </ul> <ul id="footer-places" class="footer-places hlist hlist-separated"> <li id="footer-places-privacy"><a href="https://foundation.wikimedia.org/wiki/Special:MyLanguage/Policy:Privacy_policy">Privacy policy</a></li> <li id="footer-places-about"><a href="/wiki/Wikipedia:About">About Wikipedia</a></li> <li id="footer-places-disclaimers"><a href="/wiki/Wikipedia:General_disclaimer">Disclaimers</a></li> <li id="footer-places-contact"><a href="//en.wikipedia.org/wiki/Wikipedia:Contact_us">Contact Wikipedia</a></li> <li id="footer-places-wm-codeofconduct"><a href="https://foundation.wikimedia.org/wiki/Special:MyLanguage/Policy:Universal_Code_of_Conduct">Code of Conduct</a></li> <li id="footer-places-developers"><a href="https://developer.wikimedia.org">Developers</a></li> <li id="footer-places-statslink"><a href="https://stats.wikimedia.org/#/en.wikipedia.org">Statistics</a></li> <li id="footer-places-cookiestatement"><a href="https://foundation.wikimedia.org/wiki/Special:MyLanguage/Policy:Cookie_statement">Cookie statement</a></li> <li id="footer-places-terms-use"><a href="https://foundation.m.wikimedia.org/wiki/Special:MyLanguage/Policy:Terms_of_Use">Terms of Use</a></li> <li id="footer-places-desktop-toggle"><a id="mw-mf-display-toggle" href="//en.wikipedia.org/w/index.php?title=Lard&mobileaction=toggle_view_desktop" data-event-name="switch_to_desktop">Desktop</a></li> </ul> </div> </footer> </div> </div> <div class="mw-notification-area" data-mw="interface"></div>  <script>(RLQ=window.RLQ||[]).push(function(){mw.config.set({"wgHostname":"mw-web.codfw.main-f69cdc8f6-fb9fb","wgBackendResponseTime":238,"wgPageParseReport":{"limitreport":{"cputime":"1.131","walltime":"1.424","ppvisitednodes":{"value":6731,"limit":1000000},"postexpandincludesize":{"value":161949,"limit":2097152},"templateargumentsize":{"value":4572,"limit":2097152},"expansiondepth":{"value":17,"limit":100},"expensivefunctioncount":{"value":9,"limit":500},"unstrip-depth":{"value":1,"limit":20},"unstrip-size":{"value":164685,"limit":5000000},"entityaccesscount":{"value":1,"limit":400},"timingprofile":["100.00% 1230.022 1 -total"," 27.85% 342.563 2 Template:Reflist"," 12.15% 149.434 7 Template:Infobox"," 9.07% 111.574 5 Template:Navbox"," 7.97% 98.084 1 Template:Pigs"," 6.85% 84.290 1 Template:Infobox_oils"," 6.60% 81.236 19 Template:Cite_web"," 6.46% 79.417 8 Template:ISBN"," 6.37% 78.321 1 Template:Short_description"," 5.76% 70.810 1 Template:More_citations_needed"]},"scribunto":{"limitreport-timeusage":{"value":"0.689","limit":"10.000"},"limitreport-memusage":{"value":11329277,"limit":52428800}},"cachereport":{"origin":"mw-api-int.codfw.main-849f99967d-l8jwl","timestamp":"20241122203544","ttl":2592000,"transientcontent":false}}});});</script> <script type="application/ld+json">{"@context":"https:\/\/schema.org","@type":"Article","name":"Lard","url":"https:\/\/en.wikipedia.org\/wiki\/Lard","sameAs":"http:\/\/www.wikidata.org\/entity\/Q72827","mainEntity":"http:\/\/www.wikidata.org\/entity\/Q72827","author":{"@type":"Organization","name":"Contributors to Wikimedia projects"},"publisher":{"@type":"Organization","name":"Wikimedia Foundation, Inc.","logo":{"@type":"ImageObject","url":"https:\/\/www.wikimedia.org\/static\/images\/wmf-hor-googpub.png"}},"datePublished":"2002-10-27T21:35:56Z","dateModified":"2024-10-12T14:25:12Z","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><script>(window.NORLQ=window.NORLQ||[]).push(function(){var ns,i,p,img;ns=document.getElementsByTagName('noscript');for(i=0;i<ns.length;i++){p=ns[i].nextSibling;if(p&&p.className&&p.className.indexOf('lazy-image-placeholder')>-1){img=document.createElement('img');img.setAttribute('src',p.getAttribute('data-src'));img.setAttribute('width',p.getAttribute('data-width'));img.setAttribute('height',p.getAttribute('data-height'));img.setAttribute('alt',p.getAttribute('data-alt'));p.parentNode.replaceChild(img,p);}}});</script> </body> </html>