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Lard is one of the few edible oils with a relatively high smoke point, attributable to its high saturated fatty acids content. Pure lard is especially useful for cooking since it produces little smoke when heated and has a distinct flavor when combined with other foods. Many
2581:
National
Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
2283:
779:. In dry rendering, the fat is exposed to high heat in a pan or oven without 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
2240:
270:
Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless. It has a high
774:
by 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 from the surface of the mixture or separated in an industrial
1948:. Its use in machining has declined since the mid-20th century as other specially engineered cutting fluids became prominent. However, it is still a viable option. Lard and other animal fats were formerly used as an
2580:
1764:
When used without qualification the word 'lard' in
English generally refers to wet-rendered lard, which has a very mild, neutral flavor as opposed to the more noticeably pork-flavored dry-rendered lard, or
1752:
As the demand for lard grows in the high-end restaurant industry, small farmers have begun to specialize in heritage hog breeds with higher body-fat contents than the leaner, modern hog. Breeds such as the
1800:. All of these are commonly translated on menus as "lard" sandwiches, perhaps due to the lack of familiarity of most contemporary English native speakers with dripping. Attempts to use Hungarian
3260:
747:. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts. The next-highest grade is obtained from
3258:
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2020:
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Industrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture of high and low quality fat from throughout the pig. Lard is often
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in North
America and many European nations. Lard remained about as popular as butter in the early 20th century and was widely used as a substitute for butter during
3259:
416:
In the 1990s and early 2000s, however, chefs and bakers rediscovered lard's unique culinary values, leading to a partial rehabilitation of this fat among "
1839:
Traditionally, along with peanut oil, lard is extensively used in Asian cooking as a general-purpose cooking oil, esp. in stir-fries and deep-frying.
1784:"Fettbemme", seasoned pork fat. Similar snacks are sometimes served with beer in Poland, Czech Republic, and Slovakia. They are generally topped with
3580:
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were developed in the early 1900s, which made it possible to use vegetable-based fats in baking and in other uses where solid fats were called for.
1909:
in time of need, became rather popular on their own account because they allow for a specific taste and a lower fat content. Completely vegetarian
3923:
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Relationships between Lard
Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants
3069:
1808:(both meaning "fat/lard") when British recipes calling for lard will reveal the difference between the wet-rendered lard and dripping. In
3160:
3134:
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2588:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
2222:
2552:
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on carbons 1 and 3. Pigs that have been fed different diets will have lard with a significantly different fatty acid content and
2758:
Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (2010). "Emissions of volatile aldehydes from heated cooking oils".
1880:. It can be served plain, or it can be mixed with seasonings: pork fat can be enhanced with small pieces of pork skin, called
2689:
2593:
421:
2607:
806:. These treatments make it more consistent and prevent spoilage. (Untreated lard must be refrigerated or frozen to prevent
2180:
382:, though fictional, portrayed men falling into rendering vats and being sold as lard, which generated negative publicity.
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to improve its stability at room temperature. Hydrogenated lard sold to consumers typically contains fewer than 0.5 g of
755:
between the pig's back skin and muscle. The lowest grade (for purposes of rendering into lard) is obtained from the soft
2491:
1761:
of Great
Britain are experiencing an enormous resurgence, to the point that breeders are unable to keep up with demand.
1749:
was once very common in Europe and North
America, especially those areas where dairy fats and vegetable oils were rare.
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therefore produce a somewhat different kind of lard compared to pigs raised in North
American farms that are fed corn.
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2343:
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Ockerman, Herbert W. and Basu, Lopa. (2006). Edible rendering – rendered products for human use. In: Meeker DL (ed).
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2028:
1640:
2046:
Ockerman, Herbert W. (1991). Source book for food scientists (Second
Edition). Westport, CN: AVI Publishing Company.
3312:
2532:
1924:, lard mixed with fruit, usually chopped apple, and spread on thick slices of bread, is often served as a starter.
1653:
Lard was once widely used in the cuisines of Europe, China and the New World and still plays a significant role in
1621:
1539:
crusts made with lard tend to be flakier than those made with butter. Many cooks employ both types of fat in their
2911:
4006:
1593:
1913:-like spreads based on vegetable fats use those ingredients as well. In Germany it is forbidden to use the term
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763:, though caul fat is often used directly as a wrapping for roasting lean meats or in the manufacture of
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A slice of bread spread with lard was a typical staple in traditional rural cuisine of many countries.
1607:
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cuisines. In
British cuisine, lard is a traditional ingredient in mince pies and Christmas puddings,
2284:"Chefs prize it. The French love it. The Poles are hogging it. And now Britain's running out of it."
3811:
3513:
803:
17:
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to make "lard rice" (豬油拌飯 or 豬油撈飯). And in Japan, back loin (fatback) lard is frequently used for
783:. Dry-rendered lard is somewhat browner and has a caramelized flavor and has a lower smoke point.
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In Spain, one of the most popular versions of the
Andalusian breakfast includes several kinds of
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By the late 20th century lard began to be considered less healthy than vegetable oils (such as
2099:. Research Bulletin 422, Iowa State College Experiment Station, US Department of Agriculture.
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among aficionados of traditional British cuisine. This led to a "lard crisis" in late 2004.
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prize lard over other types of shortening because of its flavor and range of applications.
211:
8:
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3110:"Manteca "Colorá", tarrina 400g - fabricantes de embutidos, chacinas, venta de embutidos"
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1187:
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for adults, except for potassium, which is estimated based on expert recommendation from
990:
980:
771:
127:
107:
3223:
Randal M. Hill, Steven P. Christiano, "Antifoaming agents", in Joseph C. Salamone, ed.,
3135:"ZURRAPA DE LOMO TARRINA 400 G - fabricantes de embutidos, chacinas, venta de embutidos"
2073:
4088:
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2422:
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2023:; p. 203. Washington, DC: Printing and Publishing Office, National Academy of Science.
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is an important dietary item, with pig fat often being as valuable a product as pork.
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Because of the relatively large fat crystals in lard, it is extremely effective as a
311:
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per 13 g serving. Lard is also often treated with bleaching and deodorizing agents,
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92:
2993:"Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount""
1708:
differently seasoned, consumed spread over toasted bread. Among other variants,
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1781:
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Lard can be obtained from any part of the pig that has a high concentration of
459:
373:
361:
248:
221:
2513:
Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them
2383:(revised ed). New York: Scribner. "About lard and other animal fats"; p 1069.
1892:. Other recipes call for small pieces of apple or onion. In English, however,
735:. The highest grade of lard, known as leaf lard, is obtained from the "flare"
428:
is a prominent proponent of the virtues of lard for certain types of cooking.
424:
in vegetable shortening has partially driven this trend. Chef and food writer
341:
Lard has always been an important cooking and baking staple in cultures where
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Lard consists mainly of fats, which in the context of chemistry are known as
584:
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322:, but many cooks and bakers still favor it over other fats for certain uses.
319:
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132:
84:
74:
62:
2241:"Heart-stopping moment for doctors as we're falling in love again with lard"
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856:, varying from one triglyceride to another. In general lard is similar to
722:
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was created from a revision of this article dated 30 April 2011
1981:
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to combine the shortening properties of lard with the flavor of butter.
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1989:
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1581: in this section. Unsourced material may be challenged and removed.
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1769:. Dripping sandwiches are still popular in several European countries—
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King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook.
2866:. FoodData Central, USDA Agricultural Research Service. 28 April 2021
1961:
1945:
1829:
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1727:
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Consumers wanting a higher-quality source of lard typically seek out
447:
401:. However, despite its reputation, lard has less saturated fat, more
390:
386:
307:
276:
4506:
1905:
from onions or apples, which began as a makeshift means of diluting
1842:
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1898:
usually refers to kosher fat rendered from chicken, duck or goose.
1894:
1885:
1853:
1766:
1733:
1540:
1272:
1125:
791:
756:
279:. At retail, refined lard is usually sold as paper-wrapped blocks.
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and less cholesterol than an equal amount of butter by weight. Un
330:
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1836:, creating a thick, nutty, slightly sweet and very hearty dish.
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2335:
Essential Rendering: All About The Animal By-Products Industry
817:
producers, or render it themselves from leaf lard or fatback.
4177:
3525:
3406:
2181:"The Real Thing: nothing beats lard for old-fashioned flavor"
1833:
1821:
1817:
1785:
1746:
890:
626:
521:
471:
299:
264:
1975:
409:
lard contains no transfats. It has also been regarded as a "
4276:
4261:
4222:
4204:
3550:
3137:(in Spanish). Angellopezsanz.es. 2009-01-18. Archived from
3112:(in Spanish). Angellopezsanz.es. 2009-01-18. Archived from
2967:"Beef, variety meats and by-products, suet, raw, nutrients"
2744:
2338:. Arlington, VA: National Renderers Association. p 95–110.
1995:
1937:
1825:
1797:
1789:
1426:
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of modern pork production, lard had been cheaper than most
348:
During the 19th century, lard was used in a similar way to
342:
46:
2574:
2553:"Daily Value on the Nutrition and Supplement Facts Labels"
2489:"Make Your Own Lard: Believe it or not, it's good for you"
4410:
4155:
3540:
3478:
3444:
3433:
3370:
1680:
Lard is traditionally one of the main ingredients in the
1536:
1175:
956:
240:
2264:"Lard crisis: mince pies threatened as supplies dwindle"
420:". Negative publicity about the transfat content of the
314:. As a replacement for butter, it provides flakiness to
3339:
2095:
E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955):
1722:
lard is used to make the dough for the pastry known as
3327:
Food Resource, College of Health and Human Sciences,
368:
made vegetable oils more common and more affordable.
318:. In western cuisine, it has ceded its popularity to
1971:
876:. Peanut-fed hogs or the acorn-fed pigs raised for
364:, and it was common in many people's diet until the
1876:from swine") and has been a longtime favorite as a
1718:(lard with pork flakes) are the preferred ones. In
2739:
2737:
2735:
2635:. USDA Agricultural Research Service. 1 April 2019
2585:Dietary Reference Intakes for Sodium and Potassium
2454:Mother Linda's Olde World Cafe and Travel Emporium
3092:Woodstock, VT: Countryman Press. "Lard"; p. 550.
1054:
4726:
3161:"An Old Breed of Hungarian Pig Is Back in Favor"
2732:
2021:Fat Content and Composition of Animal Products.
3924:Butareba: The Story of a Man Turned into a Pig
3152:
2541:
2316:. New York: Penguin Books. "Caul"; p 176–177.
2279:
2277:
2147:Ullmann's Encyclopedia of Industrial Chemistry
2125:. New York: Penguin Books. "Lard"; p 530–531.
1167:Properties of common cooking fats (per 100 g)
911:Nutritional value per 100 g (3.5 oz)
4134:
3355:
2533:"10 Reasons You Should Be Cooking With Lard,"
2355:Moustafa, Ahmad and Stauffer, Clyde. (1997).
2223:"Light, Fluffy – Believe It, It's Not Butter"
2145:Alfred Thomas (2002). "Fats and Fatty Oils".
2144:
1960:; there, animal fats have been superseded by
1860:, German lard with crispy pieces of pork skin
860:in its composition. About 20% of lard is the
2371:
2261:
2042:
2040:
2038:
2036:
1824:, lard was often consumed mixed into cooked
2484:
2482:
2274:
2257:
2255:
4141:
4127:
3362:
3348:
3079:
2747:. United States Department of Agriculture.
2549:United States Food and Drug Administration
2176:
2174:
2117:
2115:
2113:
2111:
2109:
2107:
2105:
1992:, an English bread with heavy lard content
3070:"Heaven in a Pie Pan – The Perfect Crust"
2538:28 April 2014 (Retrieved 5 October 2014).
2525:
2326:
2218:
2216:
2197:
2195:
2140:
2138:
2033:
1641:Learn how and when to remove this message
1161:
458:It is also again becoming popular in the
259:, a similar product derived from fat of
165:mixed fat: 36–45 °C (97–113 °F)
163:leaf fat: 43–48 °C (109–118 °F)
4148:
3286:, and does not reflect subsequent edits.
3269:
3063:
2479:
2398:
2396:
2361:Brussels: American Soybean Association.
2306:
2252:
1852:
1841:
1732:
1697:1916 advertisement for lard produced by
1692:
835:
824:meat, skin and membrane tissue known as
430:
329:
3938:Jakers! The Adventures of Piggley Winks
3332:, February 20, 2007. – Bibliography of
3158:
2202:"Don't let lard throw you into a tizzy"
2171:
2102:
2089:
161:backfat: 30–40 °C (86–104 °F)
14:
4727:
3159:Sanders, Michael S. (March 29, 2009).
2664:
2662:
2660:
2658:
2656:
2654:
2652:
2650:
2406:: Is Lard an Acceptable Shortening?",
2213:
2192:
2135:
2049:
844:molecule, the main constituent of lard
820:A by-product of dry-rendering lard is
759:surrounding digestive organs, such as
4122:
3343:
2886:"Oil, olive, extra virgin, nutrients"
2393:
2234:
1932:Rendered lard can be used to produce
1192:
1186:
1180:
1174:
422:partially hydrogenated vegetable oils
3198:by Keith Waclena, February 18, 2000.
3051:. USDA Agricultural Research Service
3025:. USDA Agricultural Research Service
2999:. USDA Agricultural Research Service
2973:. USDA Agricultural Research Service
2947:. USDA Agricultural Research Service
2892:. USDA Agricultural Research Service
2844:. USDA Agricultural Research Service
2818:. USDA Agricultural Research Service
2792:. USDA Agricultural Research Service
2751:
2720:. USDA Agricultural Research Service
2469:. New York: Springer. "Lard"; p 81.
1579:adding citations to reliable sources
1550:
900:
393:oil) because of its high content of
51:Wet-rendered lard, from pork fatback
2647:
2019:National Research Council. (1976).
334:Raw fatback being diced to prepare
24:
3256:
3045:"Shortening, vegetable, nutrients"
25:
4761:
3237:
2670:The Culinary Institute of America
2467:Bakery Technology and Engineering
2262:Helen Carter (16 November 2004).
1726:. In the Balearics particularly,
921:3,765.6 kJ (900.0 kcal)
298:. It is an ingredient in various
175:121–218 °C (250–424 °F)
27:Semi-solid white pork fat product
4102:
4101:
3715:
3268:
3225:Polymeric Materials Encyclopedia
2377:Rombaur, Irma S, et al. (1997).
1974:
1796:, and eaten as a side-dish with
1555:
703:
682:
661:
640:
619:
598:
577:
556:
535:
514:
492:
45:
4007:The Tale of Little Pig Robinson
3217:
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3171:
3127:
3102:
3037:
3011:
2985:
2959:
2933:
2904:
2878:
2856:
2830:
2804:
2778:
2745:"Nutrient database, Release 25"
2706:
2621:
2610:from the original on 2024-05-09
2563:from the original on 2024-03-27
2505:
2459:
2436:
2415:
2349:
2295:
2204:by Jacqueline Higuera-McMahan,
1566:needs additional citations for
883:
2772:10.1016/j.foodchem.2009.09.070
2443:"Put Lard Back in Your Larder"
2302:Lard Production in 2018 by FAO
2066:
2013:
1820:, as well as in many parts of
1546:
852:. Triglycerides contain three
831:
13:
1:
2423:"Armour: Lard, 64 Oz: Baking"
2314:The Penguin Companion to Food
2123:The Penguin Companion to Food
2007:
1927:
465:
151:3,770 kJ (900 kcal)
1677:as well as many other uses.
1522:
1147:Percentages estimated using
282:Many cuisines use lard as a
148:per 100 g (3.5 oz)
7:
3196:"Austrian Restaurant Guide"
1967:
1940:. Lard is also useful as a
714:
693:
672:
651:
630:
609:
588:
567:
546:
525:
470:Lard is produced mainly in
255:. It is distinguished from
10:
4766:
3019:"Sunflower oil, nutrients"
2452:by Linda Joyce Forristal,
2346:(Warning: large document).
2183:by Matthew Amster-Burton,
2061:Merriam-Webster Dictionary
1730:dough also contains lard.
1516:165 °C (329 °F)
1465:225 °C (437 °F)
1443:204 °C (399 °F)
1421:200 °C (392 °F)
1399:257 °C (495 °F)
1377:250 °C (482 °F)
1355:190 °C (374 °F)
1333:225 °C (437 °F)
1311:190 °C (374 °F)
1289:230 °C (446 °F)
1267:177 °C (351 °F)
1245:205 °C (401 °F)
1223:150 °C (302 °F)
325:
183:at 20 °C (68 °F)
29:
4696:
4565:
4496:
4467:
4451:
4418:
4409:
4354:
4326:
4292:
4241:
4203:
4163:
4154:
4097:
4066:
4014:The Tale of Pigling Bland
3768:
3724:
3713:
3443:
3377:
3319:(blog), January 12, 2006.
2941:"Oil, soybean, nutrients"
2786:"Oil, coconut, nutrients"
2511:Kaminsky, Peter. (2005).
2365:February 2, 2007, at the
2225:by Matt Lee and Ted Lee,
2063:. Accessed on 2020-07-05.
1146:
1138:
1134:
1124:
1114:
1104:
1092:
1088:
1080:
1076:
1063:
1042:
1038:
1034:
1027:
1023:
1007:
1003:
999:
989:
979:
969:
953:
949:
945:
929:
925:
915:
910:
719:
356:. As a readily available
220:
210:
200:
190:
179:
169:
155:
144:
139:
126:
106:
98:
91:
68:
61:
56:
44:
3369:
2864:"Peanut oil, proximates"
2714:"Oil, canola, nutrients"
2465:Matz, Samuel A. (1991).
2312:Davidson, Alan. (2002).
2155:10.1002/14356007.a10_173
2121:Davidson, Alan. (2002).
1714:(lard with paprika) and
739:deposit surrounding the
4074:List of individual pigs
3931:Fair, then Partly Piggy
3329:Oregon State University
3212:Make your own biodiesel
2207:San Francisco Chronicle
2149:. Weinheim: Wiley-VCH.
1954:industrial fermentation
1917:for non-lard products.
1149:US recommendations
1141:Fat percentage can vary
4610:Linseed (flaxseed) oil
4079:List of fictional pigs
3783:Flitch of bacon custom
3581:Religious restrictions
3317:An Obsession With Food
3315:by Derrick Schneider,
3264:
3244:Listen to this article
2812:"Oil, corn, nutrients"
2286:by Christopher Hirst,
2059:" entry in the online
1861:
1850:
1738:
1701:
1162:Compared to other fats
1153:the National Academies
845:
455:
442:("lardy plank") from
338:
4645:Rapeseed (canola) oil
3861:Babe: Pig in the City
3818:The Three Little Pigs
3263:
3208:"The Biodiesel Bible"
3186:, September 16, 2006.
2912:"Rice Bran Oil FAQ's"
2682:John Wiley & Sons
2674:The Professional Chef
2189:, September 10, 2006.
1856:
1845:
1780:("lardy plank"), and
1736:
1696:
1029:Vitamins and minerals
839:
434:
395:saturated fatty acids
370:Vegetable shortenings
366:Industrial Revolution
333:
32:Lard (disambiguation)
4397:Vegetable shortening
4149:Edible fats and oils
3881:Empress of Blandings
3313:"Rendering Lard 2.0"
3295:More spoken articles
3076:, November 15, 2006.
2292:, November 20, 2004.
1575:improve this article
1194:Polyunsaturated fat
1188:Monounsaturated fat
294:in the same ways as
273:saturated fatty acid
243:product obtained by
212:Saponification value
30:For other uses, see
4735:Animal fat products
4680:Watermelon seed oil
3586:Scottish pork taboo
3227:, CRC Press, 1996,
2678:Hoboken, New Jersey
2515:. Hyperion. 304 p.
2243:by Sally Williams,
2231:, October 11, 2000.
2078:The Free Dictionary
1776:("lardy bread") or
1741:Lard consumed as a
1699:Swift & Company
1168:
907:
446:. It is eaten with
41:
4089:Pigasus (politics)
3951:Olivia (character)
3889:My Brother the Pig
3309:, August 12, 2005.
3265:
3210:by Keith Addison,
3165:The New York Times
3072:by Melissa Clark,
2531:Julie R. Thomson,
2498:by Lynn Siprelle,
2494:2007-10-13 at the
2448:2016-03-03 at the
2409:Cook's Illustrated
2249:, January 5, 2006.
1956:processes such as
1950:anti-foaming agent
1862:
1851:
1739:
1702:
1166:
1094:Other constituents
905:
864:triglyceride with
846:
456:
339:
39:
4722:
4721:
4692:
4691:
4688:
4687:
4405:
4404:
4327:Other animal fats
4267:Manteiga-da-terra
4116:
4115:
4028:Toot & Puddle
4021:This Little Piggy
3788:Floyd of Rosedale
3474:Intensive farming
3336:articles on lard.
3305:by Corby Kummer,
3303:"High on the Hog"
3261:
3086:King Arthur Flour
2838:"Lard, nutrients"
2691:978-0-470-42135-2
2595:978-0-309-48834-1
2500:The New Homemaker
2210:, March 12, 2003.
2186:The Seattle Times
1651:
1650:
1643:
1625:
1520:
1519:
1159:
1158:
1084:
1083:
901:Nutritional value
729:
728:
505:
230:
229:
99:Total unsaturated
16:(Redirected from
4757:
4640:Pumpkin seed oil
4537:Mongongo nut oil
4465:
4464:
4416:
4415:
4257:Clarified butter
4161:
4160:
4143:
4136:
4129:
4120:
4119:
4105:
4104:
3875:Blandings Castle
3719:
3683:
3596:
3522:
3470:
3456:
3364:
3357:
3350:
3341:
3340:
3285:
3283:
3272:
3271:
3262:
3252:
3250:
3245:
3232:
3221:
3215:
3205:
3199:
3193:
3187:
3175:
3169:
3168:
3156:
3150:
3149:
3147:
3146:
3131:
3125:
3124:
3122:
3121:
3106:
3100:
3083:
3077:
3067:
3061:
3060:
3058:
3056:
3049:FoodData Central
3041:
3035:
3034:
3032:
3030:
3023:FoodData Central
3015:
3009:
3008:
3006:
3004:
2997:FoodData Central
2989:
2983:
2982:
2980:
2978:
2971:FoodData Central
2963:
2957:
2956:
2954:
2952:
2945:FoodData Central
2937:
2931:
2930:
2928:
2927:
2918:. Archived from
2908:
2902:
2901:
2899:
2897:
2890:FoodData Central
2882:
2876:
2875:
2873:
2871:
2860:
2854:
2853:
2851:
2849:
2842:FoodData Central
2834:
2828:
2827:
2825:
2823:
2816:FoodData Central
2808:
2802:
2801:
2799:
2797:
2790:FoodData Central
2782:
2776:
2775:
2755:
2749:
2748:
2741:
2730:
2729:
2727:
2725:
2718:FoodData Central
2710:
2704:
2703:
2676:(9th ed.).
2666:
2645:
2644:
2642:
2640:
2633:FoodData Central
2629:"Butter, salted"
2625:
2619:
2618:
2616:
2615:
2578:
2572:
2571:
2569:
2568:
2545:
2539:
2529:
2523:
2509:
2503:
2486:
2477:
2463:
2457:
2440:
2434:
2433:
2431:
2430:
2419:
2413:
2412:, November 2004.
2400:
2391:
2375:
2369:
2353:
2347:
2330:
2324:
2310:
2304:
2299:
2293:
2281:
2272:
2271:
2259:
2250:
2238:
2232:
2220:
2211:
2199:
2190:
2178:
2169:
2168:
2142:
2133:
2119:
2100:
2093:
2087:
2086:
2085:
2084:
2070:
2064:
2053:
2047:
2044:
2031:
2017:
1998:, like leaf lard
1984:
1979:
1978:
1659:Central European
1646:
1639:
1635:
1632:
1626:
1624:
1583:
1559:
1551:
1169:
1165:
1058:
1025:
1024:
908:
904:
868:on carbon 2 and
761:small intestines
753:subcutaneous fat
709:
707:
706:
688:
686:
685:
667:
665:
664:
646:
644:
643:
625:
623:
622:
604:
602:
601:
583:
581:
580:
562:
560:
559:
541:
539:
538:
520:
518:
517:
503:
501:Production, 2018
493:
181:Specific gravity
120:Palmitoleic acid
93:Unsaturated fats
49:
42:
38:
21:
4765:
4764:
4760:
4759:
4758:
4756:
4755:
4754:
4725:
4724:
4723:
4718:
4684:
4575:Ambadi seed oil
4561:
4492:
4454:
4447:
4443:Shark liver oil
4401:
4387:Palm kernel oil
4350:
4322:
4288:
4237:
4199:
4150:
4147:
4117:
4112:
4093:
4062:
3969:Pinky and Perky
3963:Pink Floyd pigs
3896:Charlotte's Web
3764:
3760:Boar–pig hybrid
3720:
3711:
3681:
3592:
3520:
3504:Cross-fostering
3499:Gestation crate
3466:
3452:
3439:
3373:
3368:
3299:
3298:
3287:
3281:
3279:
3276:This audio file
3273:
3266:
3257:
3254:
3248:
3247:
3243:
3240:
3235:
3222:
3218:
3206:
3202:
3194:
3190:
3176:
3172:
3157:
3153:
3144:
3142:
3133:
3132:
3128:
3119:
3117:
3108:
3107:
3103:
3084:
3080:
3068:
3064:
3054:
3052:
3043:
3042:
3038:
3028:
3026:
3017:
3016:
3012:
3002:
3000:
2991:
2990:
2986:
2976:
2974:
2965:
2964:
2960:
2950:
2948:
2939:
2938:
2934:
2925:
2923:
2910:
2909:
2905:
2895:
2893:
2884:
2883:
2879:
2869:
2867:
2862:
2861:
2857:
2847:
2845:
2836:
2835:
2831:
2821:
2819:
2810:
2809:
2805:
2795:
2793:
2784:
2783:
2779:
2756:
2752:
2743:
2742:
2733:
2723:
2721:
2712:
2711:
2707:
2692:
2667:
2648:
2638:
2636:
2627:
2626:
2622:
2613:
2611:
2596:
2579:
2575:
2566:
2564:
2546:
2542:
2536:HuffPost Taste,
2530:
2526:
2510:
2506:
2496:Wayback Machine
2487:
2480:
2464:
2460:
2450:Wayback Machine
2441:
2437:
2428:
2426:
2421:
2420:
2416:
2401:
2394:
2376:
2372:
2367:Wayback Machine
2354:
2350:
2331:
2327:
2311:
2307:
2300:
2296:
2289:The Independent
2282:
2275:
2260:
2253:
2239:
2235:
2221:
2214:
2200:
2193:
2179:
2172:
2165:
2143:
2136:
2120:
2103:
2094:
2090:
2082:
2080:
2072:
2071:
2067:
2054:
2050:
2045:
2034:
2018:
2014:
2010:
1980:
1973:
1970:
1930:
1870:Schweineschmalz
1868:lard is called
1847:Schweineschmalz
1759:Large Black pig
1720:Catalan cuisine
1716:zurrapa de lomo
1673:and for frying
1647:
1636:
1630:
1627:
1584:
1582:
1572:
1560:
1549:
1525:
1164:
1142:
1139:
1071:
1059:
1030:
1019:
1014:
991:Polyunsaturated
981:Monounsaturated
965:
960:
941:
936:
903:
886:
834:
743:and inside the
704:
702:
683:
681:
662:
660:
641:
639:
620:
618:
599:
597:
578:
576:
557:
555:
536:
534:
515:
513:
502:
468:
403:unsaturated fat
328:
302:dishes such as
275:content and no
164:
162:
128:Polyunsaturated
118:
113:
108:Monounsaturated
83:
78:
73:
69:Total saturated
57:Fat composition
52:
35:
28:
23:
22:
15:
12:
11:
5:
4763:
4753:
4752:
4747:
4745:Spreads (food)
4742:
4737:
4720:
4719:
4717:
4716:
4711:
4706:
4701:
4697:
4694:
4693:
4690:
4689:
4686:
4685:
4683:
4682:
4677:
4672:
4667:
4662:
4657:
4652:
4647:
4642:
4637:
4632:
4627:
4622:
4617:
4612:
4607:
4602:
4600:Grape seed oil
4597:
4592:
4590:Cottonseed oil
4587:
4582:
4580:Apple seed oil
4577:
4571:
4569:
4563:
4562:
4560:
4559:
4554:
4549:
4544:
4539:
4534:
4529:
4524:
4519:
4514:
4509:
4503:
4501:
4494:
4493:
4491:
4490:
4485:
4480:
4474:
4472:
4462:
4449:
4448:
4446:
4445:
4440:
4435:
4430:
4424:
4422:
4413:
4407:
4406:
4403:
4402:
4400:
4399:
4394:
4389:
4384:
4379:
4374:
4369:
4364:
4358:
4356:
4355:Vegetable fats
4352:
4351:
4349:
4348:
4347:
4346:
4341:
4330:
4328:
4324:
4323:
4321:
4320:
4315:
4310:
4305:
4299:
4297:
4290:
4289:
4287:
4286:
4285:
4284:
4279:
4274:
4269:
4264:
4254:
4248:
4246:
4239:
4238:
4236:
4235:
4230:
4225:
4220:
4214:
4212:
4201:
4200:
4198:
4197:
4192:
4187:
4186:
4185:
4180:
4169:
4167:
4158:
4152:
4151:
4146:
4145:
4138:
4131:
4123:
4114:
4113:
4111:
4110:
4108:Category: Pigs
4098:
4095:
4094:
4092:
4091:
4086:
4081:
4076:
4070:
4068:
4064:
4063:
4061:
4060:
4055:
4053:Hamilton Hocks
4050:
4045:
4038:
4031:
4024:
4017:
4010:
4003:
3998:
3993:
3986:
3979:
3972:
3965:
3960:
3959:
3958:
3948:
3941:
3934:
3927:
3920:
3913:
3906:
3899:
3892:
3885:
3884:
3883:
3871:
3864:
3857:
3850:
3849:
3848:
3843:
3838:
3833:
3821:
3814:
3809:
3804:
3803:
3802:
3790:
3785:
3780:
3778:Freddy the Pig
3774:
3772:
3766:
3765:
3763:
3762:
3757:
3752:
3751:
3750:
3745:
3734:
3732:
3722:
3721:
3714:
3712:
3710:
3709:
3704:
3699:
3694:
3689:
3684:
3678:
3677:
3672:
3667:
3662:
3657:
3652:
3647:
3642:
3637:
3632:
3627:
3622:
3620:Pig's trotters
3617:
3612:
3607:
3602:
3597:
3589:
3588:
3583:
3578:
3573:
3568:
3563:
3558:
3553:
3548:
3543:
3538:
3533:
3528:
3523:
3517:
3516:
3511:
3506:
3501:
3496:
3491:
3486:
3481:
3476:
3471:
3463:
3462:
3457:
3449:
3447:
3441:
3440:
3438:
3437:
3434:Sus domesticus
3429:
3421:
3415:
3409:
3403:
3397:
3391:
3385:
3378:
3375:
3374:
3367:
3366:
3359:
3352:
3344:
3338:
3337:
3320:
3310:
3307:New York Times
3288:
3274:
3267:
3255:
3242:
3241:
3239:
3238:External links
3236:
3234:
3233:
3216:
3200:
3188:
3170:
3151:
3126:
3101:
3078:
3074:New York Times
3062:
3036:
3010:
2984:
2958:
2932:
2903:
2877:
2855:
2829:
2803:
2777:
2760:Food Chemistry
2750:
2731:
2705:
2690:
2646:
2620:
2594:
2573:
2540:
2524:
2504:
2502:, Winter 2006.
2478:
2458:
2435:
2414:
2392:
2380:Joy of Cooking
2370:
2348:
2325:
2305:
2294:
2273:
2251:
2233:
2228:New York Times
2212:
2191:
2170:
2163:
2134:
2101:
2088:
2065:
2048:
2032:
2011:
2009:
2006:
2005:
2004:
1999:
1993:
1986:
1985:
1969:
1966:
1929:
1926:
1890:Griebenschmalz
1858:Griebenschmalz
1788:, served with
1757:of Hungary or
1755:Mangalitsa hog
1711:manteca colorá
1675:fish and chips
1649:
1648:
1563:
1561:
1554:
1548:
1545:
1524:
1521:
1518:
1517:
1514:
1511:
1508:
1505:
1502:
1493:
1492:
1490:
1487:
1484:
1481:
1478:
1467:
1466:
1463:
1460:
1457:
1454:
1451:
1445:
1444:
1441:
1438:
1435:
1432:
1429:
1423:
1422:
1419:
1416:
1413:
1410:
1407:
1401:
1400:
1397:
1394:
1391:
1388:
1385:
1379:
1378:
1375:
1372:
1369:
1366:
1363:
1357:
1356:
1353:
1350:
1347:
1344:
1341:
1335:
1334:
1331:
1328:
1325:
1322:
1319:
1313:
1312:
1309:
1306:
1303:
1300:
1297:
1291:
1290:
1287:
1284:
1281:
1278:
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1269:
1268:
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1253:
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1234:
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1218:
1215:
1212:
1209:
1203:
1202:
1197:
1191:
1185:
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1163:
1160:
1157:
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1144:
1143:
1140:
1136:
1135:
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1131:
1128:
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1111:
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1078:
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1074:
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1036:
1035:
1032:
1031:
1028:
1021:
1020:
1017:
1015:
1008:
1005:
1004:
1001:
1000:
997:
996:
993:
987:
986:
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961:
954:
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950:
947:
946:
943:
942:
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937:
930:
927:
926:
923:
922:
919:
913:
912:
902:
899:
885:
882:
833:
830:
727:
726:
721:Source :
717:
716:
713:
700:
696:
695:
692:
679:
675:
674:
671:
658:
654:
653:
650:
637:
633:
632:
629:
616:
612:
611:
608:
595:
591:
590:
587:
574:
570:
569:
566:
553:
549:
548:
545:
532:
528:
527:
524:
511:
507:
506:
499:
496:
474:, followed by
467:
464:
460:United Kingdom
374:Upton Sinclair
362:vegetable oils
327:
324:
320:vegetable oils
228:
227:
224:
222:Unsaponifiable
218:
217:
214:
208:
207:
204:
198:
197:
194:
188:
187:
184:
177:
176:
173:
167:
166:
159:
153:
152:
149:
142:
141:
137:
136:
130:
124:
123:
110:
104:
103:
100:
96:
95:
89:
88:
70:
66:
65:
63:Saturated fats
59:
58:
54:
53:
50:
26:
9:
6:
4:
3:
2:
4762:
4751:
4748:
4746:
4743:
4741:
4738:
4736:
4733:
4732:
4730:
4715:
4714:Essential oil
4712:
4710:
4707:
4705:
4702:
4699:
4698:
4695:
4681:
4678:
4676:
4673:
4671:
4668:
4666:
4665:Sunflower oil
4663:
4661:
4658:
4656:
4655:Safflower oil
4653:
4651:
4650:Rice bran oil
4648:
4646:
4643:
4641:
4638:
4636:
4635:Poppyseed oil
4633:
4631:
4628:
4626:
4623:
4621:
4618:
4616:
4613:
4611:
4608:
4606:
4603:
4601:
4598:
4596:
4593:
4591:
4588:
4586:
4583:
4581:
4578:
4576:
4573:
4572:
4570:
4568:
4564:
4558:
4555:
4553:
4552:Pistachio oil
4550:
4548:
4545:
4543:
4540:
4538:
4535:
4533:
4530:
4528:
4527:Macadamia oil
4525:
4523:
4520:
4518:
4515:
4513:
4510:
4508:
4505:
4504:
4502:
4499:
4495:
4489:
4486:
4484:
4481:
4479:
4476:
4475:
4473:
4470:
4466:
4463:
4460:
4456:
4450:
4444:
4441:
4439:
4436:
4434:
4431:
4429:
4428:Cod liver oil
4426:
4425:
4423:
4421:
4417:
4414:
4412:
4408:
4398:
4395:
4393:
4390:
4388:
4385:
4383:
4380:
4378:
4375:
4373:
4370:
4368:
4365:
4363:
4362:Borneo tallow
4360:
4359:
4357:
4353:
4345:
4342:
4340:
4337:
4336:
4335:
4332:
4331:
4329:
4325:
4319:
4316:
4314:
4311:
4309:
4306:
4304:
4301:
4300:
4298:
4295:
4291:
4283:
4280:
4278:
4275:
4273:
4270:
4268:
4265:
4263:
4260:
4259:
4258:
4255:
4253:
4250:
4249:
4247:
4244:
4240:
4234:
4231:
4229:
4226:
4224:
4221:
4219:
4216:
4215:
4213:
4210:
4206:
4202:
4196:
4193:
4191:
4188:
4184:
4181:
4179:
4176:
4175:
4174:
4171:
4170:
4168:
4166:
4162:
4159:
4157:
4153:
4144:
4139:
4137:
4132:
4130:
4125:
4124:
4121:
4109:
4100:
4099:
4096:
4090:
4087:
4085:
4082:
4080:
4077:
4075:
4072:
4071:
4069:
4065:
4059:
4056:
4054:
4051:
4049:
4046:
4044:
4043:
4039:
4037:
4036:
4032:
4030:
4029:
4025:
4022:
4018:
4016:
4015:
4011:
4009:
4008:
4004:
4002:
3999:
3997:
3994:
3992:
3991:
3987:
3985:
3984:
3980:
3978:
3977:
3973:
3971:
3970:
3966:
3964:
3961:
3957:
3954:
3953:
3952:
3949:
3947:
3946:
3942:
3940:
3939:
3935:
3933:
3932:
3928:
3926:
3925:
3921:
3919:
3918:
3914:
3912:
3911:
3907:
3905:
3904:
3903:The Sheep-Pig
3900:
3898:
3897:
3893:
3891:
3890:
3886:
3882:
3879:
3878:
3877:
3876:
3872:
3870:
3869:
3865:
3863:
3862:
3858:
3856:
3855:
3851:
3847:
3844:
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3837:
3834:
3832:
3829:
3828:
3827:
3826:
3822:
3819:
3815:
3813:
3810:
3808:
3805:
3800:
3799:Pigs in Space
3796:
3795:
3794:
3791:
3789:
3786:
3784:
3781:
3779:
3776:
3775:
3773:
3771:
3767:
3761:
3758:
3756:
3753:
3749:
3746:
3744:
3741:
3740:
3739:
3736:
3735:
3733:
3731:
3727:
3723:
3718:
3708:
3705:
3703:
3700:
3698:
3695:
3693:
3690:
3688:
3685:
3680:
3679:
3676:
3673:
3671:
3668:
3666:
3663:
3661:
3658:
3656:
3653:
3651:
3648:
3646:
3643:
3641:
3638:
3636:
3633:
3631:
3628:
3626:
3623:
3621:
3618:
3616:
3613:
3611:
3608:
3606:
3603:
3601:
3598:
3595:
3591:
3590:
3587:
3584:
3582:
3579:
3577:
3574:
3572:
3569:
3567:
3564:
3562:
3559:
3557:
3554:
3552:
3549:
3547:
3544:
3542:
3539:
3537:
3534:
3532:
3529:
3527:
3524:
3519:
3518:
3515:
3512:
3510:
3507:
3505:
3502:
3500:
3497:
3495:
3492:
3490:
3487:
3485:
3482:
3480:
3477:
3475:
3472:
3469:
3465:
3464:
3461:
3458:
3455:
3451:
3450:
3448:
3446:
3442:
3436:
3435:
3430:
3428:
3427:
3422:
3420:
3416:
3414:
3410:
3408:
3404:
3402:
3398:
3396:
3392:
3390:
3386:
3384:
3380:
3379:
3376:
3372:
3365:
3360:
3358:
3353:
3351:
3346:
3345:
3342:
3335:
3331:
3330:
3324:
3321:
3318:
3314:
3311:
3308:
3304:
3301:
3300:
3296:
3292:
3277:
3230:
3226:
3220:
3213:
3209:
3204:
3197:
3192:
3185:
3184:
3179:
3174:
3166:
3162:
3155:
3141:on 2012-04-26
3140:
3136:
3130:
3116:on 2012-04-26
3115:
3111:
3105:
3099:
3098:0-88150-581-1
3095:
3091:
3087:
3082:
3075:
3071:
3066:
3050:
3046:
3040:
3024:
3020:
3014:
2998:
2994:
2988:
2972:
2968:
2962:
2946:
2942:
2936:
2922:on 2014-09-27
2921:
2917:
2913:
2907:
2891:
2887:
2881:
2865:
2859:
2843:
2839:
2833:
2817:
2813:
2807:
2791:
2787:
2781:
2773:
2769:
2765:
2761:
2754:
2746:
2740:
2738:
2736:
2719:
2715:
2709:
2701:
2697:
2693:
2687:
2683:
2679:
2675:
2671:
2665:
2663:
2661:
2659:
2657:
2655:
2653:
2651:
2634:
2630:
2624:
2609:
2605:
2601:
2597:
2591:
2587:
2586:
2577:
2562:
2558:
2554:
2550:
2544:
2537:
2534:
2528:
2522:
2521:1-4013-0036-7
2518:
2514:
2508:
2501:
2497:
2493:
2490:
2485:
2483:
2476:
2475:0-442-30855-8
2472:
2468:
2462:
2455:
2451:
2447:
2444:
2439:
2425:. Walmart.com
2424:
2418:
2411:
2410:
2405:
2399:
2397:
2390:
2389:0-684-81870-1
2386:
2382:
2381:
2374:
2368:
2364:
2360:
2359:
2352:
2345:
2344:0-9654660-3-5
2341:
2337:
2336:
2329:
2323:
2322:0-14-200163-5
2319:
2315:
2309:
2303:
2298:
2291:
2290:
2285:
2280:
2278:
2269:
2265:
2258:
2256:
2248:
2247:
2242:
2237:
2230:
2229:
2224:
2219:
2217:
2209:
2208:
2203:
2198:
2196:
2188:
2187:
2182:
2177:
2175:
2166:
2164:3-527-30673-0
2160:
2156:
2152:
2148:
2141:
2139:
2132:
2131:0-14-200163-5
2128:
2124:
2118:
2116:
2114:
2112:
2110:
2108:
2106:
2098:
2092:
2079:
2075:
2069:
2062:
2058:
2052:
2043:
2041:
2039:
2037:
2030:
2029:0-309-02440-4
2026:
2022:
2016:
2012:
2003:
2002:Whale blubber
2000:
1997:
1994:
1991:
1988:
1987:
1983:
1977:
1972:
1965:
1963:
1959:
1955:
1951:
1947:
1943:
1942:cutting fluid
1939:
1935:
1925:
1923:
1918:
1916:
1912:
1908:
1904:
1899:
1897:
1896:
1891:
1887:
1884:(cf. Yiddish
1883:
1879:
1875:
1872:(literally, "
1871:
1867:
1859:
1855:
1849:, German lard
1848:
1844:
1840:
1837:
1835:
1831:
1827:
1823:
1819:
1815:
1811:
1807:
1803:
1799:
1795:
1791:
1787:
1783:
1779:
1775:
1772:
1768:
1762:
1760:
1756:
1750:
1748:
1744:
1735:
1731:
1729:
1725:
1721:
1717:
1713:
1712:
1707:
1700:
1695:
1691:
1689:
1686:
1683:
1678:
1676:
1672:
1668:
1664:
1660:
1656:
1645:
1642:
1634:
1623:
1620:
1616:
1613:
1609:
1606:
1602:
1599:
1595:
1592: –
1591:
1587:
1586:Find sources:
1580:
1576:
1570:
1569:
1564:This section
1562:
1558:
1553:
1552:
1544:
1542:
1538:
1534:
1530:
1515:
1512:
1509:
1506:
1503:
1501:
1498:
1495:
1494:
1491:
1488:
1485:
1482:
1479:
1476:
1472:
1471:Sunflower oil
1469:
1468:
1464:
1461:
1458:
1455:
1452:
1450:
1449:Sunflower oil
1447:
1446:
1442:
1439:
1436:
1433:
1430:
1428:
1425:
1424:
1420:
1417:
1414:
1411:
1408:
1406:
1403:
1402:
1398:
1395:
1392:
1389:
1386:
1384:
1381:
1380:
1376:
1373:
1370:
1367:
1364:
1362:
1361:Rice bran oil
1359:
1358:
1354:
1351:
1348:
1345:
1342:
1340:
1337:
1336:
1332:
1329:
1326:
1323:
1320:
1318:
1315:
1314:
1310:
1307:
1304:
1301:
1298:
1296:
1293:
1292:
1288:
1285:
1282:
1279:
1276:
1274:
1271:
1270:
1266:
1263:
1260:
1257:
1254:
1252:
1249:
1248:
1244:
1241:
1238:
1235:
1232:
1230:
1227:
1226:
1222:
1219:
1216:
1213:
1210:
1208:
1205:
1204:
1201:
1198:
1195:
1189:
1183:
1182:Saturated fat
1177:
1171:
1170:
1154:
1150:
1145:
1137:
1133:
1129:
1127:
1123:
1119:
1117:
1113:
1109:
1107:
1103:
1100:
1097:
1095:
1091:
1087:
1079:
1075:
1068:
1066:
1062:
1057:
1052:
1049:
1047:
1046:
1041:
1037:
1033:
1026:
1022:
1016:
1013:
1012:
1006:
1002:
998:
994:
992:
988:
984:
982:
978:
974:
972:
968:
962:
959:
958:
952:
948:
944:
938:
935:
934:
933:Carbohydrates
928:
924:
920:
918:
914:
909:
898:
896:
892:
881:
879:
878:Jamón ibérico
875:
871:
867:
866:palmitic acid
863:
859:
855:
851:
850:triglycerides
843:
838:
829:
827:
823:
818:
816:
811:
809:
805:
801:
797:
793:
789:
784:
782:
778:
773:
768:
766:
762:
758:
754:
750:
746:
742:
738:
734:
725:
724:
718:
712:
701:
698:
697:
691:
680:
677:
676:
670:
659:
656:
655:
649:
638:
635:
634:
628:
617:
614:
613:
607:
596:
593:
592:
586:
585:United States
575:
572:
571:
565:
554:
551:
550:
544:
533:
530:
529:
523:
512:
509:
508:
500:
497:
495:
494:
491:
489:
485:
484:United States
481:
477:
473:
463:
461:
453:
449:
445:
441:
440:zsíros deszka
437:
436:Zsíros kenyér
433:
429:
427:
423:
419:
414:
412:
408:
404:
400:
396:
392:
388:
383:
381:
380:
375:
371:
367:
363:
359:
355:
351:
346:
344:
337:
332:
323:
321:
317:
313:
309:
305:
301:
297:
293:
289:
285:
280:
278:
274:
268:
266:
262:
258:
254:
250:
246:
242:
238:
234:
225:
223:
219:
215:
213:
209:
205:
203:
199:
195:
193:
189:
185:
182:
178:
174:
172:
168:
160:
158:
157:Melting point
154:
150:
147:
143:
138:
134:
133:Linoleic acid
131:
129:
125:
121:
116:
111:
109:
105:
101:
97:
94:
90:
86:
85:Myristic acid
81:
76:
75:Palmitic acid
71:
67:
64:
60:
55:
48:
43:
37:
33:
19:
4740:Cooking fats
4675:Tea seed oil
4547:Pine nut oil
4522:Hazelnut oil
4377:Mango butter
4372:Cocoa butter
4272:Niter kibbeh
4189:
4040:
4033:
4026:
4012:
4005:
3988:
3981:
3974:
3967:
3943:
3936:
3929:
3922:
3915:
3908:
3901:
3894:
3887:
3873:
3866:
3859:
3852:
3823:
3556:Chitterlings
3545:
3432:
3424:
3401:Artiodactyla
3334:food science
3326:
3316:
3306:
3228:
3224:
3219:
3211:
3203:
3191:
3181:
3173:
3164:
3154:
3143:. Retrieved
3139:the original
3129:
3118:. Retrieved
3114:the original
3104:
3089:
3081:
3073:
3065:
3053:. Retrieved
3048:
3039:
3027:. Retrieved
3022:
3013:
3001:. Retrieved
2996:
2987:
2975:. Retrieved
2970:
2961:
2949:. Retrieved
2944:
2935:
2924:. Retrieved
2920:the original
2915:
2906:
2894:. Retrieved
2889:
2880:
2868:. Retrieved
2858:
2846:. Retrieved
2841:
2832:
2820:. Retrieved
2815:
2806:
2794:. Retrieved
2789:
2780:
2763:
2759:
2753:
2722:. Retrieved
2717:
2708:
2673:
2637:. Retrieved
2632:
2623:
2612:. Retrieved
2584:
2576:
2565:. Retrieved
2556:
2543:
2535:
2527:
2512:
2507:
2499:
2466:
2461:
2453:
2438:
2427:. Retrieved
2417:
2407:
2403:
2378:
2373:
2358:Bakery Fats.
2356:
2351:
2333:
2328:
2313:
2308:
2297:
2287:
2268:the Guardian
2267:
2246:Western Mail
2244:
2236:
2226:
2205:
2184:
2146:
2122:
2096:
2091:
2081:, retrieved
2077:
2068:
2060:
2051:
2015:
1931:
1919:
1914:
1910:
1906:
1902:
1900:
1893:
1889:
1888:) to create
1881:
1874:rendered fat
1869:
1863:
1857:
1846:
1838:
1805:
1801:
1778:zsírosdeszka
1777:
1774:zsíroskenyér
1773:
1763:
1751:
1740:
1715:
1709:
1705:
1703:
1682:Scandinavian
1679:
1652:
1637:
1628:
1618:
1611:
1604:
1597:
1585:
1573:Please help
1568:verification
1565:
1526:
1294:
1172:Type of fat
1098:
1093:
1055:
1050:
1043:
1009:
955:
931:
887:
884:Culinary use
874:iodine value
847:
842:triglyceride
819:
812:
800:antioxidants
788:hydrogenated
785:
770:Lard may be
769:
737:visceral fat
733:fatty tissue
730:
720:
469:
457:
439:
435:
426:Rick Bayless
415:
411:poverty food
407:hydrogenated
384:
377:
354:World War II
347:
340:
281:
269:
249:fatty tissue
232:
231:
192:Iodine value
80:Stearic acid
36:
4750:Animal fats
4709:Cooking oil
4670:Soybean oil
4625:Perilla oil
4615:Mustard oil
4478:Avocado oil
4438:Seaweed oil
4420:Marine oils
4392:Shea butter
4367:Coconut oil
4303:Chicken fat
4282:Urfa butter
3990:Porco Rosso
3976:Preston Pig
3868:Bad Piggies
3825:Animal Farm
3605:Boston butt
1982:Food portal
1901:Vegetarian
1828:along with
1688:leverpostej
1631:August 2021
1547:In cuisines
1383:Soybean oil
1251:Coconut oil
1200:Smoke point
1106:Cholesterol
854:fatty acids
832:Composition
796:emulsifiers
781:smoke point
751:, the hard
399:cholesterol
186:0.917–0.938
171:Smoke point
146:Food energy
4729:Categories
4704:Plant oils
4660:Sesame oil
4620:Peanut oil
4585:Castor oil
4557:Walnut oil
4532:Marula oil
4517:Cashew oil
4507:Almond oil
4453:Vegetable
4042:Wibbly Pig
4035:Huxley Pig
4001:Spider pig
3996:Spider-Ham
3793:Miss Piggy
3770:In culture
3682:Other uses
3665:Pork steak
3655:Spare ribs
3645:Tenderloin
3625:Pork belly
3600:Back bacon
3417:Subfamily
3291:Audio help
3282:2011-04-30
3214:(website).
3183:Flickr.com
3180:by chrys,
3145:2012-08-13
3120:2012-08-13
3088:. (2003).
2926:2014-10-03
2916:AlfaOne.ca
2614:2024-06-21
2567:2024-03-28
2429:2012-08-13
2083:2022-02-04
2008:References
1990:Lardy cake
1962:polyethers
1928:Other uses
1804:or Polish
1728:ensaimades
1671:lardy cake
1601:newspapers
1529:shortening
1500:shortening
1317:Peanut oil
1229:Canola oil
870:oleic acid
826:cracklings
822:deep-fried
777:centrifuge
526:2,544,847
466:Production
448:red onions
379:The Jungle
358:by-product
290:, or as a
288:shortening
237:semi-solid
202:Acid value
140:Properties
115:Oleic acid
4630:Pequi oil
4567:Seed oils
4542:Pecan oil
4512:Argan oil
4483:Olive oil
4433:Krill oil
4382:Margarine
4344:Whale oil
4313:Goose fat
4165:Pork fats
4048:Zhu Bajie
3956:TV series
3917:Super Pig
3910:Peppa Pig
3831:Old Major
3807:Porky Pig
3755:Razorback
3738:Wild boar
3707:Truffling
3702:Wrestling
3660:Pork rind
3635:Pork jowl
3630:Pork chop
3566:Slaughter
3536:Capocollo
3509:Swineherd
3494:Hog oiler
3405:Suborder
2700:707248142
1946:machining
1830:soy sauce
1814:Hong Kong
1771:Hungarian
1523:In baking
1497:Vegetable
1339:Olive oil
1176:Total fat
1065:Vitamin E
971:Saturated
815:artisanal
808:rancidity
792:transfats
391:sunflower
376:'s novel
336:tourtière
277:trans fat
245:rendering
4700:See also
4605:Hemp oil
4595:Corn oil
4488:Palm oil
4318:Schmaltz
4308:Duck fat
4233:Tail fat
4218:Dripping
4084:Piganino
4058:Pig City
3945:Kazoops!
3846:Squealer
3841:Snowball
3836:Napoleon
3743:Heraldry
3615:Ham hock
3571:Suckling
3531:Bondiola
3514:Feedback
3454:Breeding
3445:Domestic
3431:Species
3395:Mammalia
3389:Chordata
3383:Animalia
3381:Kingdom
3293: ·
3178:IMG_2116
3055:24 April
3029:24 April
2977:24 April
2951:24 April
2896:24 April
2848:24 April
2822:24 April
2796:24 April
2724:24 April
2672:(2011).
2608:Archived
2604:30844154
2561:Archived
2551:(2024).
2492:Archived
2446:Archived
2363:Archived
1968:See also
1895:schmaltz
1886:gribenes
1767:dripping
1706:mantecas
1541:pastries
1273:Corn oil
1126:Selenium
1099:Quantity
1051:Quantity
1045:Vitamins
802:such as
772:rendered
757:caul fat
715:143,842
694:146,519
673:148,997
652:174,649
631:215,513
610:434,100
589:447,474
568:508,600
547:549,989
504:(tonnes)
312:fillings
304:sausages
117:: 44–47%
82:: 12–14%
77:: 25–28%
18:Lard oil
4334:Blubber
4294:Poultry
4173:Fatback
3748:Hunting
3687:Bladder
3610:Fatback
3561:Scalder
3521:As food
3484:Pannage
3468:Farming
3411:Family
3387:Phylum
3280: (
3251:minutes
3003:25 July
2870:11 July
1958:brewing
1934:biofuel
1915:Schmalz
1911:Schmalz
1907:Schmalz
1903:Grieben
1882:Grieben
1866:Germany
1794:paprika
1667:Chinese
1663:Mexican
1655:British
1615:scholar
1011:Protein
862:achiral
749:fatback
741:kidneys
723:FAOSTAT
669:Romania
543:Germany
498:Country
476:Germany
452:paprika
444:Hungary
418:foodies
326:History
300:savoury
286:fat or
284:cooking
216:190–205
135:: 6–10%
112:47–50%:
72:38–43%:
4339:Muktuk
4252:Butter
4228:Tallow
4209:mutton
4195:Lardon
4106:
3983:Rasher
3812:Piglet
3692:Racing
3489:Toilet
3423:Genus
3419:Suinae
3413:Suidae
3399:Order
3393:Class
3323:"Lard"
3096:
2766:: 59.
2698:
2688:
2639:2 July
2602:
2592:
2519:
2473:
2404:Cook's
2387:
2342:
2320:
2161:
2129:
2074:"lard"
2027:
1922:Poland
1878:spread
1810:Taiwan
1806:smalec
1786:onions
1782:German
1743:spread
1617:
1610:
1603:
1596:
1590:"Lard"
1588:
1533:baking
1473:(high
1396:57–58
1349:59–74
1346:13–19
1286:52–54
1283:27–29
1280:13–14
1242:24–26
1239:62–64
1207:Butter
1130:0.2 mg
1120:0.1 mg
1072:0.6 mg
917:Energy
895:bakers
858:tallow
798:, and
711:Mexico
708:
690:France
687:
666:
648:Poland
645:
624:
606:Russia
603:
582:
564:Brazil
561:
540:
519:
488:Russia
486:, and
480:Brazil
350:butter
316:pastry
310:, and
296:butter
292:spread
261:cattle
257:tallow
239:white
102:56–62%
4469:Fruit
4243:Dairy
4178:Lardo
4067:Other
3730:feral
3576:Blood
3526:Bacon
3460:Shows
3407:Suina
2402:"Ask
1834:ramen
1822:China
1818:Macao
1747:bread
1622:JSTOR
1608:books
1475:oleic
1352:6–16
1110:95 mg
964:100 g
891:chefs
765:pâtés
627:Italy
522:China
472:China
387:olive
308:pâtés
265:sheep
251:of a
235:is a
196:45–75
4500:oils
4471:oils
4459:List
4455:oils
4411:Oils
4296:fats
4277:Smen
4262:Ghee
4245:fats
4223:Suet
4211:fats
4205:Beef
4190:Lard
4183:Salo
4156:Fats
3854:Babe
3728:and
3726:Wild
3675:Tail
3650:Ribs
3640:Loin
3594:Cuts
3551:Pork
3546:Lard
3371:Pigs
3231::294
3094:ISBN
3057:2020
3031:2020
3005:2021
2979:2020
2953:2020
2898:2020
2872:2024
2850:2020
2824:2020
2798:2020
2726:2020
2696:OCLC
2686:ISBN
2641:2024
2600:PMID
2590:ISBN
2517:ISBN
2471:ISBN
2385:ISBN
2340:ISBN
2318:ISBN
2159:ISBN
2127:ISBN
2057:Lard
2025:ISBN
1996:Suet
1938:soap
1936:and
1826:rice
1816:and
1802:zsír
1798:beer
1792:and
1790:salt
1724:coca
1685:pâté
1665:and
1594:news
1504:100
1480:100
1453:100
1427:Ghee
1405:Suet
1387:100
1365:100
1343:100
1321:100
1299:100
1295:Lard
1277:100
1236:6–7
1233:100
1196:(g)
1190:(g)
1184:(g)
1178:(g)
1116:Zinc
995:11 g
985:45 g
975:39 g
906:Lard
893:and
745:loin
450:and
397:and
389:and
343:pork
247:the
233:Lard
226:0.8%
122:: 3%
87:: 1%
40:Lard
4498:Nut
3697:War
3670:Ear
3541:Ham
3479:Sty
3426:Sus
2768:doi
2764:120
2557:FDA
2151:doi
1952:in
1944:in
1920:In
1864:In
1745:on
1577:by
1537:Pie
1531:in
1513:28
1510:41
1507:25
1486:84
1483:12
1462:66
1459:20
1456:10
1437:29
1434:62
1431:99
1415:32
1412:52
1409:94
1393:22
1390:15
1374:37
1371:38
1368:25
1330:20
1327:57
1324:16
1308:11
1305:45
1302:39
1258:83
1255:99
1217:21
1214:51
1211:81
1056:%DV
1018:0 g
957:Fat
940:0 g
810:.)
804:BHT
699:10
438:or
413:".
263:or
253:pig
241:fat
206:3.4
4731::
3325:,
3249:14
3163:.
3047:.
3021:.
2995:.
2969:.
2943:.
2914:.
2888:.
2840:.
2814:.
2788:.
2762:.
2734:^
2716:.
2694:.
2684:.
2680::
2649:^
2631:.
2606:.
2598:.
2559:.
2555:.
2481:^
2395:^
2276:^
2266:.
2254:^
2215:^
2194:^
2173:^
2157:.
2137:^
2104:^
2076:,
2035:^
1964:.
1812:,
1690:.
1661:,
1657:,
1535:.
1489:4
1477:)
1440:4
1418:3
1264:2
1261:6
1220:3
1070:4%
840:A
828:.
767:.
678:9
657:8
636:7
615:6
594:5
573:4
552:3
531:2
510:1
490:.
482:,
478:,
306:,
267:.
4461:)
4457:(
4207:/
4142:e
4135:t
4128:v
4023:"
4019:"
3820:"
3816:"
3801:"
3797:"
3363:e
3356:t
3349:v
3297:)
3289:(
3284:)
3253:)
3246:(
3229:1
3167:.
3148:.
3123:.
3059:.
3033:.
3007:.
2981:.
2955:.
2929:.
2900:.
2874:.
2852:.
2826:.
2800:.
2774:.
2770::
2728:.
2702:.
2643:.
2617:.
2570:.
2456:.
2432:.
2270:.
2167:.
2153::
2055:"
1644:)
1638:(
1633:)
1629:(
1619:·
1612:·
1605:·
1598:·
1571:.
1155:.
454:.
34:.
20:)
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