Other
Lard
Pig fat rendered until the meat solids are gone, leaving a white cooking fat. Leaf lard, from around the kidneys, is the mildest.
Origin
A traditional cooking fat wherever pigs are kept.
Flavour
Neutral when well rendered, with a light pork note in a rustic lard.
How to use it
Use it in pastry and frying. It makes a very short crust.
Storage
Refrigerate, covered. It picks up smells and will eventually turn stale.
Recipes using it
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