Generality
The lard it is a seasoning fat of animal origin; it is characterized by extreme heat resistance (high smoke point) as opposed to low resistance to oxidative stress (strong tendency to rancidity). The lard is therefore suitable for use in cooking BUT not very suitable for storage in a NON-controlled environment (light, temperature, oxygen, etc.).
Lard production: the fat is obtained from the "surplus" adipose tissue of the pig (Sus scrofa domesticus) by means of thermal fusion.
The procedure for the extraction of the lard is partly aimed only at itself (when obtained from adrenal fat) and partly bound to the production of cracklings. Proceeding in order, to obtain the lard it is necessary:
- Put the adrenal fat and the scraps of skinned subcutaneous adipose tissue in a pot heated over a slow and lasting heat
- Wait for the fats to melt and for the tissue water to evaporate completely
- Drain the liquefied fat in the lard containers and wait for it to solidify
- Separately, press the pieces considerably reduced (since they have been emptied of triglycerides), season them if necessary, and recover the last portion of fat obtained.
Lard: the last portion of edible recovery of the pig: com "it is well known, breeding pigs can be classified into two distinct categories: that of animals raised on a controlled diet and that of over-fed animals (typical Italian). While the first group mainly includes pigs employed in production of fresh meat, the second (famous heavy farmyard pig) mostly represents the pigs destined for the trade of preserved meats (salted, sausages, etc.).
Each pork cut acquires a specific role and destination. It is true that lard is obtained from excess portions of fat but, in both heavy and light pigs, this component (apart from the adrenal) is also of fundamental importance for many preparations. In light pigs, subcutaneous fat is frequently attached to some cuts such as fresh belly, some chops, fresh ham etc. In heavy pigs, the subcutaneous fat makes up the lard, the bacon, the schooner, the cured pancetta, the cured ham, etc. also, deprived of the rind , this must be cut or ground to form the mixture of sausages such as sausages, salami, pot salami, zamponi, cotechini, salami da sugo, etc. After all, the subcutaneous fat for the production of lard is not very abundant!
Food quality and fatty acids in lardIt goes without saying that the best organoleptic and gustatory quality lard is the one with more subcutaneous fat and less adrenal. On the other hand, representing a process of recovery of edible portions, sacrificing the best pieces of pork for a production of lard aimed at itself would not constitute a well-considered choice.
As for the chemical-physical properties of lard, we remind you that they (as well as the nutritional ones) vary significantly according to the diet imposed on the pig. bred. Heavy (supercharged) pork lard is ALWAYS richer in saturated fat than light pork (proportionally more abundant in monounsaturated fatty acids). Furthermore, as regards the choice of the type of feed, it should be borne in mind that (to give a striking example) the tissues of the Nebrodi Black Pig (which feeds mainly on acorns, dried fruit, bulbs and tubers) are even rich. in essential polyunsaturated fatty acids of the omega6 type.
Nutritional values (per 100 g of edible portion)
At this point a question arises:
How can the fatty acid composition of lard (or generally of pork) affect human nutrition and health?
It is easy to say; the greater quantity (both absolute and in relation to the unsaturated ones) of saturated fats has positive and negative implications. A negative aspect concerns the impact on human health; the excess of saturated fats (or a saturated / unsaturated ratio greater than 1/4), over time, can increase cholesterolemia, therefore also cardiovascular risk. This is especially true if the excess of saturated fat is associated with a diet very rich in calories and a sedentary lifestyle; conversely, a physically active organism subjected to a "normocaloric or (better) slightly hypocaloric" diet does not seem to be negatively affected. of excess saturated fat.
On the other hand, a positive aspect concerns the "smoke point" of the lard; saturated fats are more stable to heat and tend to preserve their structural integrity better than others during cooking at high temperatures (avoiding the production of toxic molecules). This determines an improvement in the organoleptic and gustatory quality of the food that contains them, as well as greater protection from carcinogenic and / or toxic catabolites. Remember that lard, being devoid of antioxidants, is NOT suitable for food preservation (with the exception of for the lard of raw ham).
Nutritional properties
Lard is a condiment fat useful for cooking but not recommended for storage, especially if this occurs at room temperature, with intense light and exposure to oxygen. It certainly contains cholesterol, even if it is not possible to extrapolate its value from the table below, and also the high presence of saturated fats makes it a inadvisable product in the diet of hypercholesterolemic people and for those who are characterized by a higher than normal cardiovascular risk.
The energy density of lard is obviously very high and almost comparable to that of a pure vegetable oil. Being perfect for the "frying" technique, it is advisable to use it at least sporadically in the diet.
NB: Lard is also used in the composition of some doughs based on flour and water; a practical example is the Ferrara couple (bread), many baked products (flatbreads, pinzini, etc.), the Romagna piadina (bread) and many others. Below is the video recipe to prepare the traditional Romagna piadina with lard; the more attentive to the line will prefer the light variant - vegan flatbread without lard with olive oil.
Recipe for Piadina - How to make Piadine
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