🥄 What is lard

• Lard is rendered pork fat — usually bacon without skin, melted and strained. It is very frequently used in traditional cuisine for frying, baking, to flavor dishes, or even spread on bread.

• It has a creamy / semi-firm consistency at room temperature after cooling — becoming solid or semi-solid.

📊 What it contains / nutritional values (per 100g)

Lard is a pure (or almost pure) fat, so:

• Energy: ~900-924 kcal / 100g.

• Fats: ~99-100g, practically the entire content — very little protein or carbohydrates.

• Of the fats: some are saturated fats (~39-40g / 100g), the rest are mono- and polyunsaturated fats.

• It practically has no carbohydrates (or very few), and protein is negligible.

🍳 How it is used / what advantages it has

Lard can be used:

• As cooking fat — good for frying, baking, rustic-traditional dishes; it gives dishes an intense, rich aroma and a specific taste.

• In traditional recipes — mashed beans, sautéed vegetables, polenta with stew, doughs / pies that require fat (where lard provides texture and taste).

• As an alternative to vegetable oils or butter, if you want a "classic/traditional" taste.