Lard is a solid or semisolid fat obtained by melting the fatty tissues of hogs. Fat from the hog is rendered (melted) and strained to remove any bits of flesh or tissue. The lard is then cooled in containers or in firm white blocks, which are later cut into bricks and packaged for sale at grocery stores.
The finest lard comes from fat around the kidneys. This leaf lard is the best lard to use for cooking. When fresh, good lard has a mild flavor and a pleasant odor. Good lard is light and almost crumbly in texture.
Lard is a triglyceride–that is, a compound formed by an alcohol called glycerol and three fatty acids. The acids in lard are oleic acid, palmitic acid, and stearic acid. Lard can be broken down into substances that have important commercial uses. Olein is an oily substance used as a lubricant, as a burning oil, and in the manufacture of margarine. Palmitin is used to make soap and candles. Stearin is used to make soap, ointments, and some kinds of margarine.
