Lard
In English, lard is fat from a pig.
In French it is pronounced [laʁ]. As it happens [laʁmɔdɛʁn] can refer to "modern art" or "modern lard".
Lard can be used as a substitute for butter, in baking.[1][2]
See also
[edit | edit source]References
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"Butter vs. other fats". Webexhibits. 2026-02-16. Archived from the original on 2010-02-24. Retrieved 2026-02-16.
Lard, with its high smoke point 400°F/200°C is good for deep and shallow frying. It gives a crisp texture and its neutral flavor makes it ideal for everything from French fries and fish to doughnuts and fritters. Lard, especially leaf lard (rendered from kidney fat) makes a very flaky pastry but because it adds little flavor it is often combined with butter.
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"Seed oils vs. butter and other animal fats: Which is healthier? Experts settle the debate". Today magazine. 2025-02-18. Retrieved 2026-02-16.
Many critics promote swapping seed oils for animal fats like butter, beef tallow and lard. Just two decades after the fat-free era of the early 2000s, people are now fighting about which fat is best.