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 (which is what made 20th-century commercial lard unhealthy). 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.
What 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 prevent burning, and the liquid fat is strained through cheesecloth into clean jars. Commercial lard available in supermarkets is usually hydrogenated — processed with hydrogen gas to make it solid and shelf-stable. This hydrogenation creates trans fats. Pasture-raised, non-hydrogenated lard from brands like Fatworks contains no trans fats and has the correct fat profile.
| Property | Leaf Lard | Butter | Vegetable Shortening |
|---|---|---|---|
| Source | Pork kidney fat — rendered | Dairy cream | Partially hydrogenated seed oils |
| Smoke point | 375°F / 190°C | 302°F / 150°C | 360°F / 182°C |
| Primary fat | Monounsaturated (oleic acid 45%) | Saturated | Trans fat + polyunsaturated |
| Flavour | Neutral (leaf lard) | Rich, buttery | None |
| Pastry use | Flakiest possible crust | Rich flavour, less flaky | Previously standard — now avoided |
| Ancestral use | Yes — global, millennia | Yes — global | No — 20th century industrial |
| Seed oil? | No | No | Yes — and trans fats |
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. The decades-long campaign — supported by the American Heart Association, which received funding from seed oil producers — successfully repositioned lard as unhealthy and Crisco as wholesome. This was one of the most consequential and scientifically unfounded marketing shifts in food history.
The irony: Crisco contains trans fats and omega-6 linoleic acid. Leaf lard is 45% oleic acid (the same fat in olive oil) and 12% linoleic acid. The MAHA movement and the reversal of dietary fat research have restored lard to its correct position as a healthy ancestral fat.
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?
Pasture-raised, non-hydrogenated lard is a healthy ancestral fat. It is 45% monounsaturated fat (oleic acid), the same primary fat in olive oil. It contains no omega-6 linoleic acid in harmful quantities and no trans fats. It has been used as a primary cooking fat in virtually every food culture on earth for thousands of years.
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
🛒 The Foodie Kitchen Shop — every fat, cookbook, and kitchen tool used across 230+ recipes in one place.
Browse Shop →📌 Follow on Pinterest: Ancestral Cooking Fats on Pinterest
Follow Savannah: @theefoodiekitchen · All Links
African, Hawaiian, Indian, Mediterranean, Asian, Exotic, Chicken, Rice, Cookies, Coffee, Spices, Plants, World Cuisine, 30-Minute Dinners and more.
View All 23 Books on Amazon →