Saponification value 190–205 Unsaponifiable 0.8%[2] Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished; however, many contemporary cooks and bakers favor it over other fats for select uses. The culinary qualities of lard vary somewhat depending on

Properties
Food energy per 100 g    3770 kJ (900 kcal)
Melting point    backfat: 30–40 °C (86–104 °F)
leaf fat: 43–48 °C (109–118 °F)
mixed fat: 36–45 °C (97–113 °F)
Smoke point    121–218 °C (250–424 °F)
Specific gravity at 20 °C    0.917–0.938
Iodine value    45–75
Acid value    3.4
Saponification value    190–205
Unsaponifiable    0.8%[2]
Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished; however, many contemporary cooks and bakers favor it over other fats for select uses. The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken and how the lard was processed.
Contents  [hide]
1 Lard production
2 Chemistry of lard
3 History and cultural use
4 Culinary use
4.1 Comparison to vegetable oils
4.2 Lard around the world
4.2.1 Germany
4.2.2 Poland
5 Other uses
6 See also
7 References
8 External links
Lard production

Lard can be obtained from any part of the pig as long as there is a high concentration of fatty tissue. The highest grade of lard, known as leaf lard, is obtained from the "flare" visceral fat deposit surrounding the kidneys and inside the loin. 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 of la