Wet-rendered lard, from pork fatback. Fat composition Saturated fats 38–43%: Palmitic acid: 25–28% Stearic acid: 12–14%

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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