Lard is commonly recognized as pig fat, which is processed into edible oil. It is a rich source of saturated fatty acids. Pure lard when put on fire, exudes little smoke. Lard when mixed with any other food, produces a unique taste. Due to its distinct taste, it is used in an array of cuisines.
Lard is an essential ingredient in baking process, due to its shortening property. In British cuisine, lard is traditionally used for preparing lardy cakes, pudding, pies and also for frying chips and fish. It is also a major ingredient in preparation of an item called pate leverposte of Scandinavian cuisine. In Catalan cuisine lard has found its use in making dough for the pastry called coca. Lard is also used as spread on bread, mainly in Europe and North America. In Germany, pork lard is used to make “Fettbemme”. Again, in several parts of China, lard is often mixed with rice to prepare “lard rice”.
Lard containing monounsaturated fat is much more health benefiting when compared with saturated fat. Amazingly, lard has no negative effect on blood cholesterol and helps in the absorption of vitamins and calcium in the body. When chicken and other stuffs are fried in lard, minimum grease is absorbed, due to the high smoking point of lard, which helps you in maintaining healthy diet.
If indulged in moderate quantity, lard causes no side effects.