Lard
Fat
Functions
About Lard
Lard is a type of fat derived from pig fat, primarily rendered from the fatty tissues. It's prized in baking for its ability to create exceptionally flaky pastries and tender breads due to its unique crystal structure that melts at a higher temperature than butter. This yields a crisp, light texture that is much sought after in pie crusts and biscuits. Lard has a mild flavor that enhances baked goods without overpowering them. It also contributes moisture, which helps extend the shelf life of baked items, making it a versatile choice for home bakers.
History
Lard has a storied history, with origins tracing back to ancient times when it was a staple in European and Asian cuisines. It gained popularity in the 19th and early 20th centuries due to its availability and cost-effectiveness compared to butter. In the United States, it became a household staple, especially for baking and frying. By the mid-20th century, as vegetable oils gained prominence due to health concerns and marketing shifts, lard's popularity waned. However, it has seen a resurgence in recent years, as chefs and home bakers rediscover its natural qualities and superior baking properties.