Lard has a bad reputation, ... Lard that's sold solid at room temperature and doesn't need to be refrigerated does contain trans fat and likely less of the good-for-you vitamin D. Plus, ...

Lard is a semi-solid, white substance rendered from pork fat – the process of which involves slow-cooking and melting the animal fat and separating it from the meat and other solid components ...

The lard will have separated from the water and become solid. Poke a hole through the lard and drain out the water. Transfer lard into a pan, and melt over low heat.

Award-winning food writer Pete Wells has been the restaurant critic for The New York Times since 2012 and announced in July 2024 that he would be stepping down from the position. As the ...

When the solid bits start to color, begin removing and straining the fat through a fine-mesh strainer into storage containers. Ideally, ... lard, and poultry fats at home.

Lard is rich in heart-healthy monounsaturated fats, vitamin D and beneficial fatty acids like palmitoleic acid. It is also stable and thus suitable for high-heat cooking, unlike inflammatory ...