Lard is a beautifully soft, versatile cooking fat. Slippery in texture with an almost nutty aroma, it performs exceptionally well across a wide range of culinary tasks. Once as commonly used as butter for spreading on bread, lard was sidelined when industrially produced vegetable oils became cheaper and more widely available. We’re bringing it back as it once was: a dependable companion for your kitchen.

Key uses

• Stove-top sautéing: coats ingredients evenly and adds a subtle savory depth.

• Searing meat: high smoke point (around 190°C / 374°F) allows for excellent crust development without burning.

• Deep-frying: stable under heat, producing crisp, evenly browned results.

• Baking: works as a shortening for tender pastries, biscuits and pie crusts.

Nutritional note Lard is a source of omega-6 fatty acids, primarily linoleic acid (LA), which is one of the two essential fatty acids humans must obtain from the diet. Including lard alongside a balanced intake of omega-3 sources can help maintain an appropriate essential-fatty-acid profile.

Shelf life and storage

• At room temperature: approximately 6 months.

• Refrigerated: best kept in the fridge for up to 12 months.

Use clean utensils to avoid contamination, and store in an airtight container away from light and heat to preserve flavor and freshness.