Rich, rendered fat with a distinct flavor; lard brings a deep, savory essence to dishes, enhancing their overall richness and complexity.
Where it comes from
Historically used in European cooking, lard has seen a resurgence in interest for its flavor and traditional applications in pastries and savory dishes.
In the kitchen
Ideal for frying or baking, lard adds tenderness and flavor to pie crusts and enhances the depth of flavor in savory dishes.
Nutrition (per 100g)
902kcalCal
0.0gProtein
100.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Flour
Cut lard into flour for pie crusts. The fat coats the flour, creating layers that bake into flaky, tender perfection.
Beans
Slow-cook beans with lard. The fat seeps in, turning them creamy and rich. Stir occasionally for even coating.
Cabbage
Fry cabbage in lard over medium heat. The lard softens and sweetens the cabbage, adding a savory depth.
