What kind of oil is lard and what is its nutritional value?

Lard is an edible oil extracted from pig adipose tissue. For centuries, it has been used as a raw material for cooking and baking, especially in traditional dishes such as China, Mexican and many European dishes.

As far as nutritional value is concerned, lard is a rich source of monounsaturated fatty acids and saturated fatty acids. It also contains a small amount of vitamins and minerals, including vitamin D and vitamin E.

However, it should be noted that the content of saturated fat in lard is also high. If you eat too much, saturated fat will increase your cholesterol level and increase your risk of heart disease. Therefore, it is recommended to eat lard in moderation as part of a balanced diet.

For people who want to reduce saturated fat intake, other edible oils, such as olive oil, avocado oil or rapeseed oil, may be a better choice.

Lard is an edible oil extracted from lard. The following is the basic formula for making lard:

Cut the lard into small pieces and put it in a large saucepan.

Add salt to the pot and heat the grease over medium heat.

When the fat begins to melt, stir it occasionally to ensure uniform cooking.

Turn down the heat and continue to cook until all the fat melts and the pigskin (crispy skin) turns brown. This process may take 2 hours.

Remove the pan from the fire and let the lard cool slightly.

Filter lard with a fine mesh filter or coarse cotton cloth to remove any solids.

Pour the filtered lard into a sealed container and refrigerate until necessary.

Note: Lard can also be stored in the refrigerator for 6 months. When ready for use, just thaw lard in the refrigerator for one night and stir it before use.