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- Lard abstract "Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished; however, many contemporary cooks and bakers favor it over other fats for select uses. The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken and how the lard was processed.".
- Lard thumbnail Homelard.jpg?width=300.
- Lard wikiPageExternalLink lard.html.
- Lard wikiPageExternalLink 12kummer.html?ex=1281499200&en=10881d6d8a46930a&ei=5088&partner=rssnyt&emc=rss.
- Lard wikiPageExternalLink 113709378997673043.
- Lard wikiPageID "18621997".
- Lard wikiPageRevisionID "602465141".
- Lard acid "3.4".
- Lard caption "Wet-rendered lard, from pork fatback.".
- Lard carbs "0.0".
- Lard fat "100.0".
- Lard fatcomposition "y".
- Lard hasPhotoCollection Lard.
- Lard iodine "45".
- Lard kj "3765.6".
- Lard melt "backfat:".
- Lard melt "leaf fat:".
- Lard melt "mixed fat:".
- Lard monofat "45.0".
- Lard monoun "47".
- Lard monoun "Oleic acid: 44–47%".
- Lard monoun "Palmitoleic acid: 3%".
- Lard name "Lard".
- Lard note "Fat percentage can vary.".
- Lard opt1n Cholesterol.
- Lard opt1v "95.0".
- Lard opt2n Zinc.
- Lard opt2v "0.1".
- Lard opt3n Selenium.
- Lard opt3v "0.2".
- Lard polyfat "11.0".
- Lard polyun "Linoleic acid: 6–10%".
- Lard properties "y".
- Lard protein "0.0".
- Lard right "1".
- Lard sapon "190".
- Lard sat "38".
- Lard sat "Myristic acid: 1%".
- Lard sat "Palmitic acid: 25–28%".
- Lard sat "Stearic acid: 12–14%".
- Lard satfat "39.0".
- Lard sg "0.917".
- Lard sourceUsda "1".
- Lard unsapon "0.8".
- Lard unsat "56".
- Lard viteUg "600".
- Lard subject Category:Animal_fat_products.
- Lard subject Category:Cooking_fats.
- Lard subject Category:Spreads_(food).
- Lard comment "Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished; however, many contemporary cooks and bakers favor it over other fats for select uses. The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken and how the lard was processed.".
- Lard label "Banha".
- Lard label "Lard".
- Lard label "Manteca de cerdo".
- Lard label "Reuzel".
- Lard label "Saindoux".
- Lard label "Schmalz".
- Lard label "Smalec".
- Lard label "Strutto".
- Lard label "Смалец".
- Lard label "ラード".
- Lard label "豬油".
- Lard sameAs Sádlo_(tuk).
- Lard sameAs Schmalz.
- Lard sameAs Manteca_de_cerdo.
- Lard sameAs Saindoux.
- Lard sameAs Lemak_babi.
- Lard sameAs Strutto.
- Lard sameAs ラード.
- Lard sameAs 라드_(기름).
- Lard sameAs Reuzel.
- Lard sameAs Smalec.
- Lard sameAs Banha.
- Lard sameAs m.011l9w.
- Lard sameAs Q72827.
- Lard sameAs Q72827.
- Lard wasDerivedFrom Lard?oldid=602465141.
- Lard depiction Homelard.jpg.
- Lard isPrimaryTopicOf Lard.
