Lard
Lard
Lard (/lɑːrd/; from Old French: lard, and Latin: lardum) is a semi-solid white fat product obtained by rendering the fatty tissue of the pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.
Etymology
The word lard comes from the Old French lard, and was known to have been used as early as the 14th century. It is derived from the Latin word lardum, meaning 'bacon fat', which in turn is derived from the Greek word larinos, meaning 'fat'.
Uses
Lard is commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its uses in contemporary cuisine are, however, reduced due to health concerns related to its high saturated fatty acid and cholesterol content.
Related Terms
- Saturated fat: A type of fat in which the fatty acids all have single bonds.
- Cholesterol: A waxy, fat-like substance that's found in all the cells in your body.
- Shortening: Any fat that is a solid at room temperature and used to make crumbly pastry and other food products.
- Tallow: A rendered form of beef or mutton fat, and is primarily made up of triglycerides.
See Also
External links
- Medical encyclopedia article on Lard
- Wikipedia's article - Lard
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