Lard is rendered animal fat, most often pork fat, obtained from bacon, jowl or bacon, less often from goose, duck or wild boar. The raw material is cut into small cubes and heated at a controlled temperature until the fat separates from the tissue and cracklings remain; the clear liquid is filtered through a fine sieve and then cooled to a solid. Two techniques are used in the industry: “dry”, without adding water, and “wet”, using boiling water and centrifuges to separate the fractions, which gives a product with a milder smell and longer durability. When buying ready-made lard, it is worth checking the composition – the best one will be one without additives, preservatives and hydrogenated fats, i.e. in the most natural form possible.
Lard can also be easily prepared in home conditions. It is best to use fresh pork fat or dewlap fat, which, after cooling, is cut into small cubes and slowly melted in a thick-bottomed pot over very low heat. To avoid burning, it is worth adding a little water at the beginning, which will evaporate during melting. The process usually takes about an hour – the fat should remain clear and the small pieces should turn slightly golden. Then strain the liquid through a fine sieve or cheesecloth, pour it into clean, sterilized jars and leave to cool. Lard prepared in this way has a neutral taste and it can be used both for frying and for spreading bread.
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In the past, lard was considered an almost medicinal product: it gave strength, warmed us in winter and kept us full for a long time. Today we know that some of these beliefs are justified, but not all of them. Lard is mostly composed of monounsaturated fatty acids, such as oleic acid, which supports the circulatory system and helps maintain proper cholesterol levels. It also contains vitamins A, D and E, which support immunity and brain function. Its high smoke point, reaching 190-220°C, makes it stable during short frying (it does not burn as easily as butter or some vegetable oils). That’s why it has been a staple fat in Polish kitchens for decades. However, it is worth noting that despite these advantages, 100 grams of lard provides as much as 900 kcal.
It should also be remembered that lard is still animal fat, rich in saturated acids and cholesterolwhich in excess may burden the metabolism and circulatory system. A small amount, for example a teaspoon on a slice of wholemeal bread, won’t hurt, but frying it in lard every day is definitely too much. It is best to treat it as an addition, not the basis of the diet, and combine it with vegetables, whole grain products and fish, which allows you to use its taste and values without risk to health.
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Comparing butter and lard, it is clear that neither of these fats is clearly better. Butter contains about 50 percent. saturated fats and over 200 mg of cholesterol per 100 g, but it is also a source of vitamins A and D, valuable for eyesight and immunity. Lard has less cholesterol – about 95 mg per 100 g, but more total fat and as much as 900 kcal per 100 g (butter provides an average of 717). The advantage of pork fat is the higher content of monounsaturated fatty acids (approx. 45 percent of the composition), which support the functioning of the heart, and higher smoke point (190-220°C compared to about 150°C in butter).
In practice, both products have different applications. Butter works best for bread, sauces and baked goods. Lard is better for frying meat or potato pancakes, but due to its high caloric value it should be used sparingly. It is recommended not to exceed 10-15 g per day, i.e. one tablespoon. A good compromise may be goose or duck lard, which contains more monounsaturated fatty acids and less saturated fatty acids, so it is gentler on the heart. However, it is worth limiting both lard and butter in your daily diet and replacing it with olive oil, rapeseed oil or nuts. which provide beneficial unsaturated fats without excess cholesterol.
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Lard is best for short-frying and searing food, especially where it counts crispiness and fat stability. It is suitable for potato pancakes, savory pancakes, meat or pan-fried dumplings because it withstands high temperatures without smoking. In baking, the addition of lard (usually 5-15% in relation to flour) improves the tenderness of savory cakes and patties. It has been present in the cuisines of various countries for centuries: in France it is used to confit meat, in China it is added to pasta and wok dishes to obtain a deeper flavor. In Polish cuisine, lard with cracklings, onion and marjoram remains a classic, served with bread and pickled cucumber.
In the “cold” version, it creates a base for pastes and additives. It is the most popular one variant with onion and applebut modern interpretations with smoked paprika, pickled cucumber or Provençal herbs are increasingly appearing. Homemade lard can also be used as an aromatic addition to baked potatoes, croutons or stuffing for dumplings. It should be stored in a tight jar in the refrigerator for a maximum of 2-3 weeks, and the excess should be frozen in small portions, to maintain freshness and aroma.
Source: Terazgotuje.pl
