Lard is the semi-soft, white fat located in the fattiest portions of a pig. Used as a cooking fat for centuries, lard fell out of favour when hydrogenated vegetable shortening was invented in the early 20th century. We now know that hydrogenated fats, also called trans fats, may increase the risk of heart disease. Lard has become a popular cooking fat once again because it contains no trans fats and offers a number of benefits.
This beautiful lard is rendered from our chestnut fed pork fat. Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. Like butter or shortening, lard is a cooking fat that can be used for baking, sauteéing, grilling, or frying.