Lard

Lard is rendered pig fat. Cooks use it for baking, deep-frying, stir-frying, and preserving food. It pairs with bread, rice, and soy sauce.

Category: Fats & oils
Made from: Pig fat
Part used: Fat
Cooked most in: The Americas, Europe
Top country: Mexico
Dishes: 8 in the catalogue
Energy: 902 kcal per 100 g

Photo: Ssemmanda will · CC BY-SA 4.0 · Wikimedia Commons

In the kitchen

How to use lard

Typical ways to cook or use it

Bake
Deep fry
Preserve
Stir fry

Cooking with it

Pure lard produces little smoke when heated.

Goes well with

Nutrition

What 100 g of lard holds

Per 100 g. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 0%Fat 100%Carbohydrate 0%of the macronutrients by weight

Nutrition per 100 g of lard
Energy	902 kcal · 3,774 kJ
Protein	0 g
Fat	100 g
of which saturated	39 g
Carbohydrate	0 g
of which sugars	0 g
Fibre	0 g
Sodium	0 mg
Cholesterol	95 mg

Nutrition per 100 g of lard: minerals and vitamins
Zinc	0.11 mg

Source: USDA FoodData Central (food 171401), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where lard is cooked

8 dishes in the catalogue use lard. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list lard among their ingredients.

Origins

The 1800s · Americas and Europe
During the 1800s, lard was used much like butter in North America and many European countries.

On the table

Dishes made with lard

6 of the 8 catalogued dishes that use it, spread across the countries they come from.

Batiburrillo
Paraguay
Bayrisch Kraut
Germany
Kotlet schabowy
Poland
Refried beans
Mexico
Mertoxe
Kolbulle

Dish lists come from Wikidata; a dish counts when its recorded ingredients include lard.

Family

Related forms

Made from: pig fat (rendered)

Around the world

What lard is called

Names in 62 languages, from Wikidata.

Spanish
manteca de cerdo · unto de cerdo
French
saindoux · Adeps suillus
Italian
strutto · sugna
Portuguese
banha · gordura de porco · banha de porco
German
Schweineschmalz · Schmer · Schweinsschmalz · Fettbemme
Dutch
reuzel · smout
Greek
λαρδί
Turkish
domuz yağı
Russian
смалец · лярд
Polish
smalec
Arabic
دهن الخنزير
Persian
چربی خوک

Show all 62 languages

Albanian
sallo · ushuj · tlyen
Aragonese
redetiu
Asturian
mantega de gochu
Basque
txerri-gantz
Bavarian
Schmoiz
Belarusian
шмалец · лярд
Belarusian (Taraskievica orthography)
шмалец
Bulgarian
свинска мас
Cantonese
豬油
Catalan
saïm · Llard · Llard de porc
Chinese
豬油 · 彘油
Chuvash
смалец
Croatian
svinjska mast
Czech
sádlo
Danish
svinefedt
eml
Strótt
Esperanto
ŝmalco
Filipino
untosinsal
Finnish
silava
Galician
manteiga de porco
Hebrew
שומן חזיר
Hungarian
disznózsír
Ido
saimo
Igbo
Ihe omuma di nma
Indonesian
lemak babi · minyak babi
Irish
blonag
Japanese
ラード · 背脂 · 豚脂 · ラルド
Javanese
lemak babi
Korean
라드 · 라드 (기름)
Latvian
cūku tauki
Literary Chinese
豬油
Luxembourgish
Schmalz
Macedonian
свинска маст
nah
coyamechiyāhuacāyōtl
Norwegian Bokmål
smult
Norwegian Nynorsk
smult
Pennsylvania German
Schmals · Schmalz
Romanian
untură · untură de porc
Samogitian
taukā
Scottish Gaelic
blonag
Serbian
svinjska mast
Serbian (Latin)
svinjska mast
Shan
မၼ်းမူ
Sicilian
nzunza
Silesian
tuste
Simplified Chinese
猪油
Slovenian
svinjska mast
Swedish
ister · Adeps suillus · Axungia porci · Adeps benzoatus
Thai
มันหมู
Ukrainian
смалець · лярд
Vietnamese
mỡ lợn
Walloon
saeyén

Sources and credits

Data

GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
USDA FoodData Central (Foundation, SR Legacy): nutrition values (Public domain (US government work, CC0))
Wikidata: names, classification and dishes (CC0 1.0)
Wikimedia Commons: photos
Wikipedia (English) (CC BY-SA 4.0)

Wikidata item: Q72827

Photos