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Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, with pig fat often being as valuable a product as pork. [6] During the 19th century, lard was used in a similar way to butter in North America and many European nations. [7]
The Slavic word "salo" or "slanina" as applied to this type of food is often translated to English as "bacon", "lard" or "fatback" in general, depending on context. Unlike bacon, salo contains more fat than lean meat and unlike lard, salo is not rendered. It is similar to Italian lardo, the main difference is that lardo is sliced for curing.
Strutto, clarified pork fat or lard, a type of shortening common in Italy and Corsica (where it is named sdruttu). Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products.
Lardons may be prepared from different cuts of pork, including pork belly and fatback, or from cured cuts such as bacon [3] or salt pork.According to food writer Regina Schrambling, when the lardon is salt-cured but not smoked in the style of American bacon, "the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg". [4]
Animal fats are lipids derived from animals, including beef, pork and poultry. Common animal fats include: Butter. Beef tallow. Lard. Chicken fat. Duck fat. These fats are often rendered, which ...
The proportion of fat in pork can vary from 10–16%, but can be higher depending on the cut and level of trimming, among other factors. Pork fat contains oleic acid with 60% monounsaturated fat, and is low in conjugated linoleic acid (CLA) and slightly richer in unsaturated fats. According to a 2018 BBC report, researchers who analysed more ...
Rendering is a process that converts waste animal tissue into stable, usable materials. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow.
Animal fat contains different flavor profiles, what Jamilly calls a “signature,” which contribute to the distinctive flavor of each meat. “That’s why pork tastes different from beef and ...
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