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Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter.〔 Its use in contemporary cuisine has diminished, but many contemporary cooks and bakers still favor it over other fats for select uses.〔 The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken and how the lard was processed. ==Lard production== Lard can be obtained from any part of the pig as long as there is a high concentration of fatty tissue. The highest grade of lard, known as leaf lard, is obtained from the "flare" visceral fat deposit surrounding the kidneys and inside the loin. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts. The next highest grade of lard is obtained from fatback, the hard subcutaneous fat between the back skin and muscle of the pig. The lowest grade (for purposes of rendering into lard) is obtained from the soft caul fat surrounding digestive organs, such as small intestines, though caul fat is often used directly as a wrapping for roasting lean meats or in the manufacture of pâtés.〔Davidson, Alan. (2002). ''The Penguin Companion to Food''. New York: Penguin Books. "Caul"; p 176–177. ISBN 0-14-200163-5〕〔Davidson, Alan. (2002). ''The Penguin Companion to Food''. New York: Penguin Books. "Lard"; p 530–531. ISBN 0-14-200163-5〕〔Ockerman, Herbert W. and Basu, Lopa. (2006). Edible rendering – rendered products for human use. In: Meeker DL (ed). ''(Essential Rendering: All About The Animal By-Products Industry )''. Arlington, VA: National Renderers Association. p 95–110. ISBN 0-9654660-3-5 (Warning: large document).〕 Lard may be rendered by either of two processes: wet or dry. In wet rendering, pig fat is boiled in water or steamed at a high temperature and the lard, which is insoluble in water, is skimmed off the surface of the mixture, or it is separated in an industrial centrifuge. In dry rendering, the fat is exposed to high heat in a pan or oven without the presence of water (a process similar to frying bacon). The two processes yield somewhat differing products. Wet-rendered lard has a more neutral flavor, a lighter color, and a high smoke point. Dry-rendered lard is somewhat more browned in color and flavor and has lower smoke point.〔Moustafa, Ahmad and Stauffer, Clyde. (1997). ''(Bakery Fats. )'' Brussels: American Soybean Association.〕〔Rombaur, Irma S, et al. (1997). ''Joy of Cooking'' (revised ed). New York: Scribner. "About lard and other animal fats"; p 1069. ISBN 0-684-81870-1〕 Rendered lard produces an unpleasant smell when mixed with oxygen.〔Vauhini Vara, ''(Today, It's the Bacon, Not the Pigs, that Has Haight-Ashbury Agitated )'', Wall Street Journal A-Hed (July 10, 2013, 10:31 PM ET).〕 Industrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture of high and low quality fat sources from throughout the pig.〔"Ask ''Cook's'': Is Lard an Acceptable Shortening?", ''Cook's Illustrated'', November 2004.〕 To improve stability at room temperature, lard is often hydrogenated. Hydrogenated lard sold to consumers typically contains fewer than 0.5 g of transfats per 13 g serving. Lard is also often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants, such as BHT.〔〔("Put Lard Back in Your Larder" ) by Linda Joyce Forristal, ''Mother Linda's Olde World Cafe and Travel Emporium''.〕 These treatments make lard more consistent and prevent spoilage. (Untreated lard must be refrigerated or frozen to prevent rancidity.)〔Matz, Samuel A. (1991). ''Bakery Technology and Engineering''. New York: Springer. "Lard"; p 81. ISBN 0-442-30855-8〕〔("Make Your Own Lard: Believe it or not, it's good for you" ) by Lynn Siprelle, ''The New Homemaker'', Winter 2006.〕 Consumers seeking a higher-quality source of lard typically seek out artisanal producers of rendered lard, or render it themselves from leaf lard or fatback.〔〔〔〔〔 A by-product of dry-rendering lard is deep-fried meat, skin and membrane tissue known as cracklings.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Lard」の詳細全文を読む スポンサード リンク
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