The Distinction: Rendered vs. Hydrogenated Lard
Not all lard is created equal. The type of lard you encounter in a supermarket's unrefrigerated shortening aisle is very different from the pure, traditionally rendered product preferred by bakers and chefs. The primary distinction lies in a process called hydrogenation.
What is Hydrogenation and Why is it Used?
Hydrogenation is an industrial process that adds hydrogen to fats and oils, converting them from a liquid state into a solid or semi-solid state at room temperature. Food manufacturers use this process primarily to increase a product's shelf life and stability, as hydrogenated fats are more resistant to spoiling. A key byproduct of this process, particularly partial hydrogenation, was the creation of trans fats, which the FDA has now banned for most uses due to significant health risks. While some modern commercially available lards may be fully hydrogenated to avoid trans fats, they are still a chemically altered product that lacks the subtle flavor and natural properties of traditionally prepared lard.
The Pure Alternative: Non-Hydrogenated Lard
This is where traditionally rendered, non-hydrogenated lard comes in. This pure fat is obtained by melting down the fatty tissue of a pig, a simple process that has been used for centuries. It is available in different grades, with the highest being leaf lard, which comes from the fat around the pig's kidneys and loin. This prized fat is known for its mild flavor and for creating exceptionally flaky pastries and baked goods. Other non-hydrogenated lard can be rendered from fatback, the layer of hard fat from the pig's back.
Common sources for non-hydrogenated lard include:
- Artisanal and Local Butchers: These shops often render their own lard or source high-quality fat from local farms.
- Farmers Markets: Pastured-raised pork vendors at local markets frequently offer unadulterated lard for sale.
- Online Retailers: Speciality online food purveyors sell high-quality, often pasture-raised, non-hydrogenated lard that is shipped refrigerated to maintain its freshness.
- Homemade: With fresh pork fat from a butcher, you can easily render your own non-hydrogenated lard at home using a slow cooker or pot.
Homemade Non-Hydrogenated Lard: A Step-by-Step Guide
Making your own lard is a straightforward process that guarantees you are getting a pure, non-hydrogenated product.
- Source the Fat: Purchase high-quality, fresh pork fat from a reputable butcher. Leaf lard or fatback are both excellent choices.
- Prepare the Fat: Cut the pork fat into small, uniform cubes of about one inch. This ensures even melting.
- Render Slowly: Place the cubes in a heavy-bottomed pot or slow cooker over very low heat. You can add a small amount of water to the pot to prevent scorching at the beginning.
- Skim and Stir: As the fat slowly melts, stir occasionally. Skim off the pure, rendered liquid as it rises to the top. The remaining crispy bits are called cracklings.
- Strain and Store: Strain the warm, liquid lard through a cheesecloth or fine-mesh strainer into clean, heat-proof jars. As it cools, the liquid will solidify into a creamy white fat. Store the finished lard in the refrigerator or freezer, as it is not shelf-stable like its hydrogenated counterpart.
Comparison: Non-Hydrogenated vs. Commercial Hydrogenated Lard
| Feature | Non-Hydrogenated Lard | Commercial Hydrogenated Lard |
|---|---|---|
| Processing | Rendered gently by melting fat; minimally processed. | Processed with hydrogen gas, often with bleaching and deodorizing agents. |
| Trans Fats | Contains no trans fats. | May contain trace amounts of trans fats, even if labeled “0g,” due to FDA regulations. |
| Flavor Profile | Mild, clean flavor (leaf lard) or slightly porky (fatback), enhancing the food. | Neutral or lacking in flavor; can sometimes have an unpleasant aftertaste. |
| Texture | Soft, creamy, and spreadable at room temperature; creates flaky baked goods. | Harder and more brittle due to industrial processing. |
| Storage | Requires refrigeration or freezing to prevent rancidity. | Shelf-stable and can be stored at room temperature. |
| Best For | Pie crusts, pastries, high-heat frying, sautéing. | Processed foods and commercial applications that prioritize long shelf-life. |
| Nutritional Profile | Rich in monounsaturated fats and vitamin D (from pastured pigs). | Often contains undesirable additives and lacks the nutritional benefits of pure lard. |
Conclusion: Choosing the Right Lard
The existence of non-hydrogenated lard is a well-established fact, representing a high-quality, traditional cooking fat that offers superior flavor, texture, and nutritional benefits compared to its mass-produced, chemically-altered versions. For those seeking to avoid processed ingredients and harmful trans fats, identifying and sourcing non-hydrogenated lard from artisanal butchers, farmers markets, or by rendering it at home is the best path. While commercially hydrogenated lard offers convenience through shelf-stability, it sacrifices the natural qualities and health benefits of a pure product. The resurgence of this traditional fat underscores a growing movement towards whole, minimally processed foods in modern kitchens. For home bakers and cooks, embracing non-hydrogenated lard is a simple step towards more flavorful and wholesome food preparation.
For more information on the benefits and uses of high-quality animal fats, explore resources from organizations like the Weston A. Price Foundation.
