arge fat crystals found in lard, it is extremely effective as a shortening in baking. Pie crusts made with lard tend to be more flaky than those made with butter. Many cooks employ both types of fat in their pastries to combine the shortening properties of lard with the flavor of butter.[4][25][26] Lard was once widely used in t

Peanut oil    100g    17g    46g    32g    225 °C (437 °F)[23]
Rice bran oil    100g    25g    38g    37g    213 °C (415 °F)
Vegetable shortening (hydrogenated)    71g    23g (34%)    8g (11%)    37g (52%)    165 °C (329 °F)[23]
Lard    100g    39g    45g    11g    190 °C (374 °F)[23]
Suet    94g    52g (55%)    32g (34%)    3g (3%)    200°C (400°F)
Butter    81g    51g (63%)    21g (26%)    3g (4%)    150 °C (302 °F)[23]
Because of the relatively large fat crystals found in lard, it is extremely effective as a shortening in baking. Pie crusts made with lard tend to be more flaky than those made with butter. Many cooks employ both types of fat in their pastries to combine the shortening properties of lard with the flavor of butter.[4][25][26]
Lard was once widely used in the cuisines of Europe, China, and the New World and still plays a significant role in British, Central European, Mexican, and Chinese cuisines. In British cuisine, lard is used as a traditional ingredient in mince pies and Christmas puddings, lardy cake and for frying fish and chips, as well as many other uses.[20][21]
Lard is traditionally one of the main ingredients in the Scandinavian pâté leverpostej.
In Spain, one of the most popular versions of the Andalusian breakfast includes several kinds of mantecas differently seasoned, consumed spread over toasted bread. Among other variants, manteca colorá (lard with paprika)[27] and zurrapa de lomo (lard with pork flakes)[28] are the preferred ones. In Catalan cuisine lard is used to make the dough for the pastry known as coca. In the Balearics particularly, ensaimades dough also contains lard.


A slice of bread spread with lard was a typical staple in traditional rural cuisine of many countries.
Lard consumed as a spread on bread was once very common in Europe and North America, especially those areas where dairy fats and vegetable oils were rare.[4]
As the demand for lard grows in the high end restaurant industry, small farmers have begun to specialize in heritage hog breeds with higher body fat contents than the leaner, modern hog. Breeds such as the Mangalitsa hog of Hungary or Large Black of Great Britain are experiencing an enormous resurgence to the point that breeders are unable to keep up with demand.[29]
Comparison to vegetable oils
Vegetable oils
Type    Saturated
fatty acids[22]    Mono-
unsaturated