lard, hog's fat melted and strained from the tissues, an important byproduct of the meatpacking industry. The highest grade, leaf lard, is from the fat around the kidneys; the next best is from the back, and the poorest from the small intestines. Lard is classed by method of preparation as prime steam, rendered in a closed vessel into which steam is injected; neutral, melted at low temperature; kettle-rendered, heated with added water in steam-jacketed kettles; and dry-rendered, hashed, then heated in cookers equipped with agitators. Good lard melts quickly and is free from disagreeable odor. Pure lard (99% fat) is highly valued as a cooking oil because it smokes very little when heated.

The Columbia Electronic Encyclopedia, 6th ed. Copyright © 2012, Columbia University Press. All rights reserved.

More on lard from Fact Monster:

  • palmitin - palmitin palmitin , fat that is the triglyceride of palmitic acid, CH3(CH2)14CO2H, i.e., the ...
  • swine: Economic Importance - Economic Importance Swine are valuable for their flesh, prepared as ham, bacon, and pork, and for ...
  • pork - pork pork, flesh of swine prepared as food, one of the principal commodities of the meatpacking ...
  • fats and oils: Fats as Food - Fats as Food Animal fats used in foods include butter, lard, chicken fat, and suet. Cod-liver oil ...
  • The Lunchbox - A history of the lunch box

See more Encyclopedia articles on: Food and Cooking

Play Hangman

Play Poptropica

Play Quizzes

Play Tic Tac Toe