Description
lard, soft, creamy, white solid or semisolid fat with butter-like consistency, obtained by rendering or melting the fatty tissue of hogs. A highly valued cooking and baking fat, lard is blended, frequently after modification by molecular rearrangement or hydrogenation, with other fats and oils to make shortening.
Benifits
- High smoke point for cooking versatility.
- Rich in vitamin D for absorption.
- Good source of healthy monounsaturated fats.
- Natural flavor enhancer in traditional dishes.
- Contains minimal artificial additives or processing.
- Saturated fat content, use in moderation.