ding much of the lard sold in supermarkets, is rendered from a mixture of high and low quality fat sources from throughout the pig.[9] To improve stability at room temperature, lard is often hydrogenated. Hydrogenated lard sold to consumers typically contains fewer than 0.5g of transfats per 13g serving.[10] Lard is also often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants, such as BHT.[4][11] These treatments make lard more consistent and prevent spoilage. (Untreated lard must be refrigerated or frozen to prevent rancidity.)[12][13] Consumers seeking a higher-quality

rd is obtained from fatback, the hard subcutaneous fat between the back skin and muscle of the pig. The lowest grade (for purposes of rendering into lard) is obtained from the soft caul fat surrounding digestive organs, such as small intestines, though caul fat is often used directly as a wrapping for roasting lean meats or in the manufacture of pâtés.[3][4][5]
Lard may be rendered by either of two processes: wet or dry. In wet rendering, pig fat is boiled in water or steamed at a high temperature and the lard, which is insoluble in water, is skimmed off of the surface of the mixture, or it is separated in an industrial centrifuge. In dry rendering, the fat is exposed to high heat in a pan or oven without the presence of water (a process similar to frying bacon). The two processes yield somewhat differing products. Wet-rendered lard has a more neutral flavor, a lighter color, and a high smoke point. Dry-rendered lard is somewhat more browned in color and flavor and has lower smoke point.[6][7] Rendered lard produces an unpleasant smell when mixed with oxygen.[8]
Industrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture of high and low quality fat sources from throughout the pig.[9] To improve stability at room temperature, lard is often hydrogenated. Hydrogenated lard sold to consumers typically contains fewer than 0.5g of transfats per 13g serving.[10] Lard is also often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants, such as BHT.[4][11] These treatments make lard more consistent and prevent spoilage. (Untreated lard must be refrigerated or frozen to prevent rancidity.)[12][13]
Consumers seeking a higher-quality source of lard typically seek out artisanal producers of rendered lard, or render it themselves from leaf lard or fatback.[9][13][14][15][16]
A by-product of dry-rendering lard is deep-fried meat, skin and membrane tissue known as cracklings.[4]
Chemistry of lard



A triglyceride molecule, the main constituent of lard.
Lard is mainly fats, which, in the language of chemistry are known as triglycerides. These triglycerides are composed of three fatty acids and the distribution of fatty acids varies from oil to oil. In general, lard is similar to tallow in its composition.[17] Pigs that have been fed different diets will have lard with a significantly different fatty acid content and iodine value. Peanut-fed hogs or the acorn-fed pigs raised for Jamón ibérico therefore produce a somewhat different kind of lard compared to pigs raised in North American farms that are fed corn.[2][18]
History and cultural use



Raw fatback being diced to prepare tourtière.
Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, the fat of pigs often being as valuable a product as their meat.[4]
During the 19th century, lard was used in a similar fashion as butter in North America and many European nations. Lard was also held at the same level of popularity as butter in