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lard


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Rendered fat from pig carcasses (sheep and cattle are also used). The best quality is from the fat surrounding the kidneys; neutral lard is the highest quality, prepared by agitating the minced fat with water at a temperature below 50 °C; kidney fat provides No. 1 quality; back fat No. 2 quality.

Leaf lard is made from the residue of kidney and back fat after the preparation of neutral lard by heating with water above 100 °C in an autoclave. Prime Steam Lard is fat from any part of the carcass, rendered in the autoclave.

Lard used to be stored in pig's bladder, hence the expression ‘bladder of lard’ for a grossly obese person.

Subjects: Medicine and Health — Cookery, Food, and Drink.


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