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Lard, also called suet is an animal fat obtained from the fusion of fats present in the fatty tissue of the pig. It looks like a compact paste of white color. From cold it is almost odorless, while when it is warm it gives off a faint but characteristic odor. The hot flavor is not very strong. Melts at about 40-42 ° C. The consistency of the melted lard is oily and transparent. In the final cooking phase it tends to a yellow / beige hue. It is different from the lard that is obtained from the fat of the back of the pigs and the cheek.
Lard, used a lot in the past because cheaper than oil, is now in disuse in our kitchens, replaced by oil, butter and margarine, although lard is particularly suitable for frying because it has a very high smoke point , greater than that of olive oil.
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Lard | Sugna Kg. 1 - Offer 3 Kg.
BHD51404
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Product origin: United Kingdom
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