What You Need to Know
Heating pork fat to a temperature range of 100°F to 120°F, then cooling and filtering the mixture to create a clear and stable lard.
Used to create a flavorful and textured ingredient for baking, cooking, and sauces.
Key Parameters
Temperature
43°C
38°C - 49°C
Time
1 hour
30 minutes - 2 hours
Equipment
Heavy-bottomed potCheeseclothStrainer
Steps
- 1.
Lardo di Colonnata (Italy): Essential for creating the cured fatback delicacy
- 2.
Tamales (Mexico): Provides flakiness to masa dough
- 3.
Pie crusts (France): Creates superior flakiness compared to butter
The Science
Primary Reaction
melting