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Lard Nutritional Info
- WHAT IS LARD?
Lard is made from pork fat. The process called “rendering” helps to separate the fat from the meat through a slow cooking process. You can render your own lard at home with a fatty piece of meat and a large pan.
- RICH FLAVOR PROFILE
Although it is made from pork fat, lard has a neutral taste. It is savory and can impart a very slight smoky flavor. Many chefs swear by it for flakey, buttery biscuits and pie crusts.
- QUICK AND EASY USES
Lard can add rich flavor without watering down a recipe. Use in place of shortening for baking savory items such as biscuits. Mix with corn flour and water to make ‘masa’ for tamales. Use as a base for frying chicken or steak. It’s also commonly used for traditional refried beans.
- BENEFITS OF LARD
Since lard is solid at room temperature and has a high smoke point, it is ideal for baking or frying. The thicker consistency will keep dough moist while baking and it can also withstand a reasonable amount of heat without burning.
- MADE WITH SIMPLE INGREDIENTS
No artificial coloring and no salt added.
HOW TO USE LARD
- Use in place of butter or shortening in both sweet and savory baked goods – pie crusts, biscuits, cookies etc.
- Heat to a liquid and use to fry chicken, steaks, potatoes.
- Mix with corn flour and water to make Masa for tamales.
- Add to refried bean recipes for richer flavor.
Lard, Hydrogenated Lard, BHA, Propyl Gallate and Citric Acid added to preserve flavor.
We’ve been keeping it in the family since 1949. For four generations, La Preferida has been providing authentic Mexican ingredients you can trust. There’s a reason we’re named “The Preferred.” Learn more about our history.