Lard

Overview

Lard is rendered or unrendered pig fat used as a cooking fat, shortening, and spread. It has a neutral to mildly porky flavor depending on the rendering method and the part of the pig from which the fat is taken. Leaf lard, from the fat around the kidneys, is the highest grade and produces the cleanest flavor for pastry.

Origin and history

Pigs were domesticated in multiple regions of Eurasia by 5000 BCE, and the use of rendered pig fat as a cooking medium is as old as pig husbandry. In Mesoamerica, pigs were introduced by Spanish colonizers in the early 16th century; Cortés landed pigs in 1519, and by the 17th century lard (manteca de cerdo) had become a foundational fat in Mexican and Central American cooking ^[1]. In East Asia, lard has been used for centuries in stir-frying, pastry, and noodle dishes. Its use declined globally in the 20th century with the rise of vegetable shortening and concerns about saturated fat, though it has seen a revival among bakers and traditional cooks who value its unique textural properties.

Varieties and aliases

• Leaf lard: the highest grade, from the fat around the kidneys; preferred for pastry
• Fatback: the thick layer of fat under the skin; used for larding lean meats and for rendering
• Caul fat (omentum): the lacy membrane of fat around the stomach; used to wrap lean meats or pâtés
• Manteca de cerdo: Spanish and Mexican term for lard
• Salo: cured, unrendered pork fat used in Eastern European cuisines, often eaten raw with garlic and bread
• Strutto: Italian rendered lard, often flavored with herbs or spices

Culinary uses

Lard is used for frying, sautéing, baking, and as a spread. In Mexican cuisine, it is the traditional fat for refried beans (frijoles refritos), tamales, and many pan dulce recipes. In Chinese cooking, lard is used in flaky pastries (such as Suzhou mooncakes and scallion pancakes), in stir-fries, and as a finishing fat for noodles. In Filipino cooking, lard is the structural fat for sinangag (garlic fried rice), ensaymada dough, and batchoy broth. In some regional cuisines, lard may also be used in pancakes and as a heat-retaining layer in soups, though documented usage varies.

Cross-cuisine context

Lard occupies a similar structural role in many cuisines that butter or ghee does in European and South Asian cooking: it is a primary solid fat for pastry, frying, and enriching doughs. In Mexican and Central American cuisines, manteca de cerdo is a common fat for tamales and refried beans, akin to ghee in Indian cooking for parathas and dal. In East Asian cuisines, lard is used similarly to how tallow or schmaltz are used in European Jewish and British cooking: as a flavorful, high-smoke-point fat for frying and laminating doughs.

In Filipino cooking, lard is a key fat alongside coconut milk, the two reflecting Spanish-colonial and indigenous pantry traditions. In Korean cooking, lard is sometimes used in pancakes such as bindaetteok, though toasted sesame oil (chamgireum) and perilla oil are more central. In Japanese cooking, lard appears in certain ramen styles but is not a pantry staple as in Chinese or Mexican kitchens.

Notes for cooks

• Leaf lard produces the flakiest pie crusts and pastries; fatback lard has a stronger pork flavor and is better for savory frying.
• Lard has a relatively high smoke point, making it suitable for deep frying.
• Store rendered lard in an airtight container in the refrigerator for up to six months, or freeze for longer storage. Unrendered fat should be used within a few days or frozen.