Made From Lard

Lard is a semi-solid white fat derived from the fatty tissues of pigs. It is rendered by heating the fat, which melts and separates from the connective tissues. The liquid fat is then strained and cooled.

Lard is used as a cooking fat and shortening, providing a rich flavor and tender texture to baked goods. It is often found in frozen appetizers, breakfast items, biscuits, and entrees due to its desirable cooking properties.

Lard is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily composed of saturated and monounsaturated fats. While high intake of saturated fat can be linked to increased risk of heart disease, lard also contains oleic acid, a monounsaturated fat also found in olive oil. JECFA has evaluated lard and set an acceptable daily intake. Evidence on the health effects of lard at typical consumption levels is mixed and depends on overall dietary patterns.