Cooking Fat | Gluten Free Keto Carnivore

Pork Fat

Sus scrofa domesticus (adipose tissue) Allergen-Free
Pork Fat

Sourcing & Taxonomy

  • Family Suidae
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Pig (Adipose Tissue)

The Forktionary Angle

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Definition

Rendered animal fat from pigs, known as lard, used extensively in cooking and baking for its distinct flavor, high smoke point, and flaky texture contribution.

Sensory Profile

TasteSavory,Rich,Umami
TextureSmooth,Solid (cold),Liquid (hot)
AromaMildlyPorky,Rich
AcidityLow

Technical Metrics

Nutrition Facts

Per 14g
Calories898 kcal
Total Fat99.8 g
Saturated Fat39.2 g
Trans Fat0.5 g
Cholesterol95 mg
Protein0 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium0 mg
Iron0 mg
Potassium0 mg

Chef’s Secret

Achieve the flakiest pie crusts by keeping your lard (or butter) very cold and cutting it into the flour quickly to prevent melting.

Substitutions

Best Match

Butter

1:1

Excellent for baking, adds richness, lower smoke point.

Vegetable Shortening

1:1

Neutral flavor, high smoke point, good for frying and flaky crusts.

Duck Fat

1:1

Similar richness and savory flavor, higher cost.

Coconut Oil (Refined)

1:1

Vegan option, high smoke point, neutral flavor (refined).

Buying Guide

Look for unrendered (leaf lard) for best quality or high-quality rendered lard. Store in a cool, dark place.

Flavor Pairings

Pies pastries fried chicken roasted vegetables confit.