Lard

Lard is a semi-solid white fat derived from the fatty tissue of pigs. It is typically rendered by heating the fat, which causes it to melt and separate from the connective tissues. The liquid fat is then clarified and cooled to produce lard.

Lard is used in baking and cooking for its rich flavour and ability to create flaky textures in pastry. It acts as a fat or shortening, contributing to the structure and mouthfeel of foods. It is commonly found in pies, pastries, and some processed meats.

Lard is a fat and its consumption contributes to overall fat and calorie intake. The NHS Eatwell Guide advises limiting saturated fat intake, which is present in lard. Lard is not considered a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Evidence on the health effects of lard consumption is mixed, with some studies suggesting potential negative impacts due to its saturated fat content, while others highlight its traditional use and flavour contribution.