Welcome to the Columbus Foods Web Store
Base Oils for Soapmakers
Melt N Pour - Vegetable Glycerin Soap Base
Bulk Oils
Announcements for Soapers
Soapmaking Recipes from Soapers Choice
Online Soap Calculator
Interesting Links for Soapers
Search All Products

Store FAQs Store Policy



      Return to the Columbus Foods Homepage Return to the Storefront View/Modify Cart & Checkout Stand
Soapers Choice

Lard from Soapers Choice

Lard

For soapmaking, we recommend lard.

Lard

Lard is an animal fat produced from the fatty or otherwise unusable parts of pig carcasses. It is used for cooking, commonly used in British, German, Polish, Mexican and Japanese cuisine. Pure lard is especially useful for cooking since it produces very little smoke when heated. Toward the late 20th century lard began to be regarded as less healthy than vegetable oils such as olive and sunflower.

Lard was widely used as a butter substitute during World War II when butter was unavailable. As a waste product of pork production, lard has historically been cheaper than vegetable oils and thus featured prominently in poor people's diet until the industrial revolution made vegetable oils more affordable. Rendered lard has also been used to produce cakes of soap.

The highest grade of lard, known as 'leaf lard', is obtained from the leaf fat that surrounds the kidneys. The lowest grade is obtained from around the small intestines.


Lard

  • Lard is the layer of fat located along the back and underneath the skin of the hog. Hog-butchers prepare it during the slaughtering process and preserve it in salt. In Italy it is used mainly (either minced or in whole pieces) to prepare various kinds of sauces and soups, to cook vegetables and legumes, or to lard beef or poultry. In order to remove any excess of salt, lard should be blanched by placing it in cold water, bringing it to a boil and then letting it cool entirely under cold running water.
  • Lard is the fat separated from the fatty tissue of pork.
  • Lard has a characteristic nutty flavor, and is usually white in color. Often used in pie crusts, biscuits and other baked goods.
  • Lard is melted down pork fat used for cooking.
  • Lard is a solid white fat with a distinctive flavor and a high smoking point.
  • Larding - Threading thin strips of fat, usually pork, into a large joint of meat to keep them form drying out during cooking. A larding needle is usually used. The fat should be chilled to make it firm and can be seasoned or sprinkled with parsley.
  • Lard is the mainstay of AmeriMex cooking. Used in making tamales.
  • Lard is rendered and clarified pork fat. As a verb, to lard is to insert strips of fat into uncooked lean meat (such as venison) to tenderize and add flavor.
  • The best lard is called "leaf lard," and it comes from around the pig's kidneys.
  • Lard is animal fat from pigs is considered the best fat for the production of bread.
  • Lard is also used in pie dough.
  • Lard is the rendered fat of swine.
  • Lard is soft white semisolid fat obtained by rendering the fatty tissue of the hog.

Buy Lard from Soaper's Choice

Columbus Foods
Service, Quality, and Dependability You Can Count On.

Questions? Contact Mike Lawson

tel: (800) 322-6457 ext:230 or (773) 265 -6500 ext:230
fax: 773-265 6985

 
Columbus Foods Web Store
To Order by Phone: Call Us Toll Free (800) 322-6457 or (773) 265-6500.
Discover Card Visa Mastercard

E-mail us with comments, questions and suggestions.
Copyright ©2002 Columbus Foods. All rights reserved.
www.columbusfoods.net