g of the Holy Spirit), in the rites of Baptism and the ordination of priests and bishops, in the consecration of altars and churchesLard
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For other uses, see Lard (disambiguation).
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Lard
Lard
Wet-rendered lard, from pork fatback.
Fat composition
Saturated fats 38–43%:
Palmitic acid: 25–28%
Stearic acid: 12–14%
Myristic acid: 1%
Unsaturated fats 56–62%
Monounsaturated 47–50%:
Oleic acid: 44–47%
Palmitoleic acid: 3%
Polyunsaturated Linoleic acid: 6–10%[1][2]
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 o
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