Search

The process of injecting fat into the interior of meat, generally by using a larding instrument to accomplish the task.

A kitchen utensil that is used to inject lard into meats in order to moisten the meat and enhance the flavor.

Pork fat that has been rendered. It has a firm texture and can be used for piecrusts and for frying food.

A meat dish that traditionally consists of veal, which has been larded, braised, and glazed using the juices of the veal.

Made from ingredients that are very similar to French bread, this variety of bread is a traditional Latin American staple that has been enjoyed for centuries.

The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates.

In preparing pastry, this refers to mixing a fat such as butter or lard with a dry ingredient such as flour until it forms particles of fat that are covered with the dry ingredient.

1) A term used to describe soft or rendered animal fat or animal fat products such as lard or butter.

A Mexican dish that is made from cooked red beans or pinto beans, which are mashed and then fried in fat or lard.

A type of bread that has been a Latin American staple for centuries. Pan Cubano is prepared using bread flour or all-purpose flour and a starter is used as a leaven.

Dry Italian salami that consists of all pork meat from the head of the hog or leftover pork trimmings.

The network of fat that runs throughout a cut of meat, also referred to as graining. As the meat is cooked, the marbling dissolves into the meat, making it tender, juicy and more flavorful.

A German word meaning "cutlet" that is commonly used to describe a food dish using a veal, pork, chicken, or turkey cutlet as the main ingredient.

The layer of fat that extends the length of a hog's back. It is available fresh, unsalted, not cured, and not smoked, for use as cracklings (fried or roasted pork fat or skin used as snacks) and for the production of lard.

Meat, generally fatty bacon or pork fat, that is cut into strips 1/4 inch across and 1 to 1 1/2 inches long that is cooked to remove the fat.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking.

Sometimes referred to as Italian bacon, lardo is basically cured pork fat taken from the back of a pig, seasoned with garlic and herbs, and aged for 4 to 6 months.

One of the three categories of fatty acids that also includes monounsaturated fats and polyunsaturated fats.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.