Difference between revisions of "Lard"
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Lard is the fat of a pig, or other animal such as a cow, melted and strained from the tissue whilst cooking. Once cooled, it is pale white in color and solid. It is sold in blocks similar to [[butter]]. It is alternatively known as "dripping" in some parts of Britain. | Lard is the fat of a pig, or other animal such as a cow, melted and strained from the tissue whilst cooking. Once cooled, it is pale white in color and solid. It is sold in blocks similar to [[butter]]. It is alternatively known as "dripping" in some parts of Britain. | ||
Revision as of 13:29, June 2, 2007
Lard is the fat of a pig, or other animal such as a cow, melted and strained from the tissue whilst cooking. Once cooled, it is pale white in color and solid. It is sold in blocks similar to butter. It is alternatively known as "dripping" in some parts of Britain.
WWII Rationing
In Britain during WWII, rationing meant that butter was unavailable for many and lard (which keeps well even at room temperature) started to be used in its place. Lard seasoned with a little salt and pepper and spread on bread (effectively a lard sandwich) was a staple meal for many during rationing. Lard featured in many WWII propaganda posters aimed at helping wartime families subsist on the small rations available at the time.
Traditional Recipes
Although lard was originally used as an oil for the frying of other foods, over the years many recipes have been created using lard as an ingredient. Traditional British delicacies made from lard include lard soup, dripping and beetroot sandwiches, Lancashire lardy cakes and "lardy bombers", pastry cases filled with seasoned lard and deep fried.
Links
http://www.foodandwine.com/articles/lard-the-new-health-food
