Description
Lard rendering is a thermal‑chemical process that melts pig fat at 120–140 °C, separating it from solids and moisture to produce a clear, stable liquid fat.
Technical
During rendering, triglycerides in the fat melt and coalesce into a liquid phase while water is expelled and the remaining solids (cracklings) are separated. The process reduces moisture content to 1–2 % and concentrates the fat to about 80 % of its original weight, thereby improving shelf stability. Oxidation of unsaturated fatty acids is minimized by controlling temperature, limiting exposure to oxygen, and optionally adding antioxidants such as tocopherols.
Science
Primary Reaction
Melting of triglycerides and separation of fat from water and solids
Sensory Profile
Aroma ()
richbutterysavorycleanneutralporkytoastedearthynuttycaramelized