Lard
Saindoux
| Latin name | Adeps suillus |
|---|---|
| Family | Fats & oils |
| Origin | Europe & China |
| Season (France) | All year |
| Flavour | Rich · Meaty · Mild · Creamy |
| Typical price (France) | 4–8 €/kg |
What it is
Its large fat crystals coat flour particles better than butter does, which is why lard pastry is flakier than any other and why it dominated baking until vegetable shortening arrived and marketing pushed it out.
In the kitchen
Ask for leaf lard, from around the kidneys, if you are baking. The back fat is fine for frying but tastes of pork.
Goes with
Potato Onion Garlic Black pepper Thyme Cabbage T65 bread flour Paprika
Same species
Also used with
Annatto Ayocote bean Black sesame paste Bloody milk cap Brussels sprout Suckling pig
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