When buying the lard that many people love, it is worth considering the fact that each type has its own characteristics and properties.
When it comes to the most popular pork fat, one cannot help but notice that it is rich in saturated fats.
It is largely due to the latter that such an attractive aroma and taste of this type of lard are provided.
Beef fat contains less of these fats, while lamb fat has a specific smell and taste, so not everyone prefers it.
Experts say that when choosing lard, you need to look at its color. A quality product is light, white or soft pink, but never yellow.
Good lard should have a light, bristle-free skin and a thickness of 3 to 6 centimeters.
If it is more than 6 cm, then the animal was probably old, therefore the fat is hard.
Some cunning sellers, trying to hide the smell of spoiled lard, freeze it.
In such a situation, it is recommended to ask the seller to cut off a piece of lard for testing. Heat it up – the smell should not be sour.
For reference
Lard is a food product that is solid subcutaneous animal fat (usually pork), deposited in animals during periods of increased feeding.
