Description

Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.

Pork lard, chefs special cooking oil by vilenci.

Many cuisines use lard as a cooking fat or shortening, or as a spread in the same ways as butter. It is an ingredient in various savoury dishes such as sausages, pates, and fillings. As a replacement for butter, it provides flakiness to pastry.

In western cuisine, it has ceded its popularity to vegetable oils, many cooks and bakers still favor it over other fats for certain uses.

Many chefs and bakers prize lard over other types of shortening because of its flavor and range of applications.

No added artificial flavour and preservatives.

Best use before six months from the date of manufacture.

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