Lard
Lard is rendered pork fat, prized in cooking and baking for its high smoke point and its ability to create exceptionally flaky pastry. It's solid at room temperature, nearly flavorless when refined, and has a larger fat crystal structure than butter, which is why pie crusts made with lard shatter rather than snap.
Varieties
Leaf lard and back fat lard are not identical: leaf lard is milder and more prized for pastry, while back fat (fatback) lard has a stronger pork flavor and is better suited to savory cooking and frying. Hydrogenated, shelf-stable lard sold in supermarket blocks behaves more like shortening and lacks the flaky results of fresh-rendered lard.
Buying tips
Leaf lard, rendered from the fat around a pig's kidneys, is the most refined and best for baking; it's usually sold at butcher shops or online rather than supermarkets. Supermarket lard in a block near the shortening is usually rendered from fattier cuts and has a more distinct pork flavor, fine for frying but less neutral for pastry. Avoid tubs labeled 'lard' with added hydrogenated oils if you want the traditional texture and flavor.
Substitutes
Vegetable shortening — 1:1
Neutral flavor and similar solid texture, making it the closest swap for pastry, though it lacks lard's flakiness and richness.
Unsalted butter — 1:1
Adds a milkier flavor and slightly less flaky texture since butter has a lower melting point and more water content than lard.
Beef tallow — 1:1
Similar high smoke point and solid texture, but carries a more pronounced beef flavor, best for savory frying rather than sweet baking.
Coconut oil, refined — 1:1
Solid at room temperature and neutral in flavor when refined, though it melts faster than lard and can make pastry slightly less tender.
Vegetable or canola oil — 3:4 (use about 3/4 as much oil)
Works for frying and some baked goods but is liquid at room temperature, so it won't replicate flaky pastry structure.
Storage
Store lard in an airtight container in the refrigerator for up to six months, or freeze for up to a year. Unrefined, leaf lard bought fresh from a butcher spoils faster and should be used within a couple of months. Keep it away from light and heat, which speed up rancidity, signaled by a sour or waxy smell.
How to use
Use lard for pie and biscuit dough, where it produces a flakier texture than butter, and for frying or pan-searing, since it has a smoke point around 370°F (188°C). It's also traditional in tamales, refried beans, and some Southern biscuits and cornbread. Cut cold lard into flour the same way you would butter, working it just until pea-sized pieces remain.
What it pairs with
Pairs well with savory pie fillings like pork or chicken pot pie, with masa for tamales, and with beans and greens in traditional Southern and Mexican cooking. Its neutral flavor also works well in fruit pies where you don't want a buttery taste competing with the filling.
Nutrition
Lard is roughly 40% monounsaturated fat, a higher proportion than butter, and contains vitamin D if the pig had outdoor access. It's calorie-dense at about 115 calories per tablespoon, similar to other cooking fats, and has no carbohydrates or sugar.
FAQ
Is lard healthier than butter?
Lard has less saturated fat and more monounsaturated fat than butter, and no lactose or milk proteins, but both are calorie-dense fats best used in moderation.
Why does lard make pie crust flakier than butter?
Lard has larger fat crystals and a higher melting point range than butter, which creates bigger pockets of fat in the dough that puff into more pronounced flaky layers during baking.
Can you render your own lard at home?
Yes. Cut pork fat into small cubes, cook it slowly over low heat until the fat melts and solids turn golden brown, then strain through cheesecloth into a clean container.
Does lard need to be refrigerated?
Commercially processed, hydrogenated lard can sit at room temperature for weeks like shortening, but fresh-rendered or leaf lard should be refrigerated or frozen to prevent it from turning rancid.