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Last reviewed: 29 October 2026
Short answer: lard is rendered pork fat. Per 100 g, USDA FoodData Central lists about 45 g monounsaturated, 39 g saturated and 11 g polyunsaturated fat, 10 g of it linoleic acid (USDA). Commercial, deodorised lard has a typical smoke point of 240 °C / 464 °F (ISEO); home-rendered lard usually smokes lower. Leaf lard is the one for pastry; back fat suits frying and savoury cooking.
Lard is rendered pork fat — the pure white cooking fat that comes from slow-cooking pig fat until it liquefies, then straining it. It is not the same as bacon grease (which carries smoky meat flavour) and it is not hydrogenated (as much 20th-century commercial lard was). Leaf lard, rendered from fat around the kidneys, is the highest-quality lard — neutral in flavour, extraordinarily flaky in pastry, and the fat that every serious baker used before vegetable shortening replaced it in the 1950s.
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Check price on Amazon🛒 Prime Free TrialWhat Is Lard Made From?
Lard is made by rendering — slowly melting — the fat tissue of a pig. Different fat deposits produce different grades. Leaf lard, from the fat surrounding the kidneys, is the most prized: it has a neutral flavour, extremely fine texture, and produces the flakiest pie crusts and lightest fried foods. Back fat produces a slightly fattier, more pork-flavoured lard suited to savoury cooking. Belly fat (the layer between skin and muscle) is the softest and most flavourful.
The rendering process is simple: the fat is chopped, heated slowly in a heavy pot with a splash of water to stop it catching, and the liquid fat is strained through muslin into clean jars. Some shelf-stable supermarket lard is hydrogenated to keep it firm, so read the label: it will say "hydrogenated lard" if it is. In the US, partially hydrogenated oils, once the main source of artificial trans fat, can no longer be added to foods (FDA).
How to render lard at home, step by step
- Buy the right fat. Ask a butcher for leaf fat (from around the kidneys) for pastry, or back fat for savoury cooking.
- Chill and chop. Cold fat is easier to cut; dice it small or ask the butcher to mince it.
- Melt low and slow. Put it in a heavy pot with about 60ml of water and keep the heat low so the fat melts without browning.
- Stir and wait. It takes a few hours. It is done when the bubbling slows and the solid bits (cracklings) float.
- Strain. Pour through a sieve lined with muslin into clean, dry jars.
- Cool and store. Lid it once cool and keep it in the fridge. Any water left in the jar shortens its life.
Lard compared with other cooking fats
| Fat | Saturated | Monounsaturated | Polyunsaturated | of which linoleic | Smoke point (ISEO) | Data |
|---|---|---|---|---|---|---|
| Lard | 39.2 g | 45.1 g | 11.2 g | 10.2 g | 240 °C / 464 °F | USDA |
| Beef tallow | 49.8 g | 41.8 g | 4.0 g | 3.1 g | 230 °C / 446 °F | USDA |
| Butter (unsalted) | 50.5 g | 23.4 g | 3.0 g | 1.8 g | not listed | USDA |
| Soybean oil | 15.6 g | 22.8 g | 57.7 g | 51.0 g | 240 °C / 464 °F | USDA |
Fat per 100 g from USDA FoodData Central (SR Legacy), rounded. Smoke points are the Institute of Shortening and Edible Oils chart of typical values for commercial, deodorised fats; "not listed" means the fat is not in that chart. Home-rendered fats and unrefined oils usually smoke at lower temperatures.
Why Lard Disappeared and Why It's Coming Back
Lard was the dominant cooking fat in American kitchens until the 1950s. Procter & Gamble's Crisco, a hydrogenated cottonseed oil product, launched in 1911 and was marketed aggressively as a more modern, cleaner alternative to lard. Over the following decades, vegetable shortening largely replaced lard in many American kitchens.
Shortening was originally made by partially hydrogenating vegetable oil, which produced trans fat; that use has since been phased out in the US (FDA). Lard is about 45% monounsaturated fat and about 10% linoleic acid, per USDA data. Many home cooks and bakers are returning to lard for its flavour and the flaky texture it gives pastry.
How to Use Lard in Cooking
Lard is the correct fat for: pie crusts and shortcrust pastry (produces unmatchable flakiness), traditional Chinese and Mexican cooking (lard was the original stir-fry fat before seed oil replaced it), deep frying (neutral flavour, stable at temperature), and any savoury dish where you want a clean-tasting fat with a higher smoke point than butter. It is not ideal for baking where you want butter's dairy flavour — use butter or ghee for that.
Frequently Asked Questions
Is lard healthy?
This is a cooking guide, not medical advice. Per USDA data, lard is about 41% oleic acid (the main fat in olive oil) and about 10% linoleic acid. Cooks value it for its neutral flavour, its flaky effect in pastry and a smoke point of around 375°F, and it has been a traditional cooking fat in many cuisines for centuries.
Is lard the same as bacon grease?
No. Bacon grease is the rendered fat from cooked bacon — it carries the smoky, salty flavour of the meat and is best used in dishes where that flavour is welcome (cornbread, beans, greens). Lard is rendered from raw pork fat, is neutral in flavour, and is used for cooking and baking where you want the fat to be invisible.
Is lard a seed oil?
No. Lard is an animal fat rendered from pork. Seed oils are plant-based oils extracted from seeds using industrial chemical processes. Lard is completely seed oil free.
What is the difference between lard and tallow?
Lard is rendered pork fat. Tallow is rendered beef fat. Both are ancestral cooking fats. Tallow has a higher smoke point (420°F vs 375°F for lard) and a firmer texture at room temperature. Lard is more neutral in flavour, making it better for baking. Tallow is better for high-heat searing and roasting.
Where can I buy real lard?
Fatworks pasture-raised lard is available on Amazon and at Whole Foods. Walmart and most supermarkets carry Armour or store-brand lard but these are hydrogenated — avoid them. Best option is to source pork leaf fat from a local butcher or farmers market and render it yourself.
Related guides: Lard vs Tallow: Which to Use When · Lard Birria Tacos · Pad Thai in Lard · Chinese Fried Rice in Lard · How to Detox Seed Oils
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Sources
Stocking up? where to buy beef tallow and ghee.
Part of: Traditional Cooking Fats Guide — Tallow, Ghee, Lard, Butter
More questions
What is leaf lard?
Leaf lard is rendered from the soft “flare” fat around a pig’s kidneys and inside the loin. It has very little pork flavour, which is why bakers value it for flaky, tender pie crusts. Source: Wikipedia: Lard.
Why is some shop-bought lard shelf-stable?
A lot of supermarket lard is hydrogenated to keep it stable at room temperature. If you want lard that has not been hydrogenated, read the ingredients label or render your own using the method above. Source: Wikipedia: Lard.
Further reading and sources
Related guides
- What is tallow?: how to render beef tallow and cook with it
- Cooking fats compared: every traditional fat side by side
- Cooking fat smoke points: which fat for which heat
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