|
|
| back to Glossary Index |
 |
|
|
|
|
Pork fat that has been rendered. It has a firm texture and can be used for piecrusts and for frying food. Lard is not as popular as it once was, but can still be purchased in a butcher shop and some supermarkets.
|
|
|
|
|
|
|
|
USDA Nutrition Facts |
|
|
|
|
|
| Calories 309 |
|
| Protein 8g |
|
| Total Fat 10g |
|
| Total Carbohydrates 46g |
|
| Dietary Fiber 1g |
|
| Sugars 1g |
|
| Potassium 75mg |
|
| Sodium 671mg |
|
| Cholesterol 4mg |
|
|
|
|
|
|
|
|
|
| Calories 330 |
|
| Protein 6g |
|
| Total Fat 12g |
|
| Total Carbohydrates 48g |
|
| Sugars 2g |
|
| Potassium 77mg |
|
| Sodium 329mg |
|
| Cholesterol 7mg |
|
|
|
|
|
|
|
|
|
| Calories 889 |
|
| Protein 0g |
|
| Total Fat 98g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Potassium 0mg |
|
| Sodium 545mg |
|
| Cholesterol 101mg |
|
|
|
|
|
|
|
|
Lard term - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| A kitchen utensil that is used to inject lard into meats in order to moisten the meat and enhance the flavor. Typically, a strip of lard, referred to as a lardon, is cut from ... |
|
|
|
|
|
|
|
| The process of injecting fat into the interior of meat, generally by using a larding instrument to accomplish the task. Larding is a method used to add fat to very lean and/or ... |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
