Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig, distinct from tallow, which comes from cattle or sheep fat; it can be produced by steaming, boiling or dry heat, and when properly rendered is nearly odorless and tasteless. It is high in saturated fatty acids and contains no trans fats, and is typically sold in paper wrapped blocks at retail. Historically lard was a primary cooking fat and shortening in many cuisines, used much like butter, and it remains valued in savory dishes such as sausages and pates and for producing especially flaky pastry crusts; although Western cuisines shifted toward vegetable oils, professional cooks and bakers have rediscovered its culinary advantages since the 1990s and 2000s.
Lard
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Source Coppia ferrarese (Wikipedia)
Source Frybread - Wikipedia
Source Kotlet schabowy (Wikipedia)
Source Mofongo (Wikipedia)
Source Mulgikapsad (Wikipedia)
Source Obwarzanek krakowski (Wikipedia)
Source Pani ca meusa (Wikipedia)
Source Patriotic soup (Wikipedia)
Source Pfefferpotthast (Wikipedia)
Source Pljeskavica (Wikipedia)
Source Salukara (Wikipedia)
Source Tlayuda - Wikipedia
Source Xiaolongbao (Wikipedia)
Sources
Xiaolongbao (Wikipedia)
WikipediaUsed By: Xiaolongbao, Infobox main_ingredient field: Flour dough, minced pork or other meats, lard, gelatinView the Source Mofongo (Wikipedia)
WikipediaUsed By: Mofongo, Infobox main_ingredient field: Plantains, chicharrón, cooking oil (olive oil, lard, or butter), and garlicView the Source Pljeskavica (Wikipedia)
WikipediaUsed By: Pljeskavica, Infobox main_ingredient field: Two or more of beef, lamb, pork, veal; onions, sometimes bread crumbs and lardView the Source Frybread - Wikipedia
Used By: Frybread, Infobox main_ingredient field: Dough, leavening agent, fat (oil, shortening, or lard)View the Source Kotlet schabowy (Wikipedia)
Used By: Kotlet schabowy, Infobox main_ingredient field: Pork or chicken or turkey, eggs, lard or oil, spices, breadcrumbs, flourView the Source Obwarzanek krakowski (Wikipedia)
Used By: Obwarzanek krakowski, Infobox main_ingredient field: Wheat flour, fat (usually lard), yeast, sugar, saltView the Source Seada (Wikipedia)
Used By: Seada, Infobox main_ingredient field: Semolina, lard, pecorino sardo, olive oil, honey or sugarView the Source Tlayuda - Wikipedia
Mulgikapsad (Wikipedia)
Used By: Mulgikapsad, Lead paragraph [uses-ingredient 2]Quote, Used By: Mulgikapsad, Lead paragraph [uses-ingredient 2]
stewed with lard
Coppia ferrarese (Wikipedia)
Used By: Coppia ferrarese, Lead [uses-ingredient]Quote, Used By: Coppia ferrarese, Lead [uses-ingredient]
made with flour, lard, malt, and olive oil
Pfefferpotthast (Wikipedia)
Used By: Pfefferpotthast, PreparationQuote, Used By: Pfefferpotthast, Preparation
beef seared in lard and sautéed onions are simmered with spices such as bay leaves and cloves
Salukara (Wikipedia)
Used By: Salukara, Lead, paragraph 1Quote, Used By: Salukara, Lead, paragraph 1
They are cooked in a pan or clay pot traditionally greased with pork lard or lined with banana leaves.
Patriotic soup (Wikipedia)
Used By: Patriotic soup, History [uses-ingredient]Quote, Used By: Patriotic soup, History [uses-ingredient]
vegetarian soup made of edible plants, edible mushrooms, vegetable broth and lard
Čvarci (Wikipedia)
Used By: Čvarci, Lead paragraphQuote, Used By: Čvarci, Lead paragraph
Unlike pork rinds, čvarak is not the intended product of its preparation, but a by-product created during the preparation of lard, cracklings left over when pig lard is melted down, and the fat is thermally separated from other tissue.
Pani ca meusa (Wikipedia)
Used By: Pani câ meusa, Lead paragraphQuote, Used By: Pani câ meusa, Lead paragraph
It is a dish typical of Palermo and it consists of a soft bread (locally called vastedda or vastella) topped with sesame, stuffed with chopped veal lung and spleen that have been boiled and then fried in lard.
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