Lard (Rendered Leaf Pork Fat)
Cooking Oils & Fats · 9 specs
Direct Answer
Lard is rendered fat from pigs (Sus domesticus), with leaf lard around the kidneys being the purest grade. Per 100g, it provides 902 kcal, 100g fat (45% monounsaturated oleic, 39% saturated, 11% polyunsaturated), and a smoke point of 190°C (375°F).
Source: USDA FoodData Central (FDC ID: 171401) · Last reviewed Aug 28, 2026
Specs
| Smoke Point | 190°C (375°F) |
| Monounsaturated Fat (MUFA) | 45.0 (Oleic Acid) % |
| Polyunsaturated Fat (PUFA) | 11.0 (Linoleic Acid) % |
| Saturated Fat (SFA) | 39.0 (Palmitic, Stearic) % |
| Omega-6 to Omega-3 Ratio | 10 : 1 |
| Primary Fatty Acid | Oleic Acid (C18:1) |
| Free Acidity (as Oleic) | ≤ 0.50 % |
| Extraction Method | Gentle thermal rendering |
| Shelf Life | 12 Months (Refrigerated) |
Large Crystal Matrix & Pastry Flakiness
Lard forms large fat crystals that do not coat flour as completely as butter, yielding distinctly flaky, tender pie crusts and Mexican tamales.
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