National Lard Day Date in the current year: December 8, 2024

Lard is a semi-solid animal product made by rendering pork fat; it can be made by steaming, boiling, or dry heat. The flavor and other culinary characteristics of lard depend on the origin of the fat and how it is processed. Properly rendered lard from the visceral fat around the kidneys and inside the loin is nearly odorless and tasteless, making it ideal for baking. Wet-rendered lard (boiled or steamed) has a more neutral flavor than dry-rendered lard (heated in a pan similarly to frying bacon).

Lard is commonly used in cooking and baking in the same ways as butter: as a cooking fat, as an ingredient in various savory dishes (fillings, pâtés, sausages), to add flakiness to pastry, and as a spread. It has historically been an important ingredient in cooking and baking where pork is a staple product because it is cheaper than most vegetable oils and butter. This began to change as vegetable oils became more common and affordable thanks to the Industrial Revolution. The invention of margarine and vegetable shortening made lard less common in baking and other culinary applications that called for solid fats.

In the 20th century, lard gained a reputation as an unhealthy food because of its high saturated fat and cholesterol content (never mind that lard actually contains less saturated fat and cholesterol than butter and no trans fat, unlike hydrogenated vegetable oils). In addition, lard was considered a “poverty food”, in part due to its use as a substitute for butter during the food shortages of World War II. However, it continued to play an important role in some national cuisines such as British, Central European, Chinese, and Mexican.

Since the 1990s, lard has been at least partially rehabilitated among foodies as bakers and chefs rediscovered and began to promote its unique culinary properties, as well as due to health concerns about trans fats in hydrogenated vegetable oils.

For example, lard is favored by some bakers because pie crusts made with it tend to be flakier and more tender than those made with butter. Many bakers combine both fats in their baked goods, using lard for its shortening properties and butter for its flavor. Because of its relatively high smoking point (~370°F or 190°C), lard is excellent for frying (including deep-frying), sautéing and roasting various foods. It can also be mixed with herbs and spices for use as a spread or finishing fat.

The origins of National Lard Day are unclear, but that doesn’t stop cooking enthusiasts from celebrating. You can join the celebration by learning more about the history and culinary value of lard, picking up lard from your local farmers’ market, experimenting with new recipes with this ingredient, or event trying your hand at making your own homemade lard. And don’t forget to share your culinary experiments on social media using the hashtag #NationalLardDay!