Lard is pork fat that has been rendered — melted out of the fatty tissue and strained. It is soft and white at room temperature and firm when chilled. Bakers value it because its crystal structure produces flaky pastry and tender crumb, and it remains a staple frying and cooking fat in Latin American, Central European and Chinese cooking. Grades differ: leaf lard, rendered from the fat around the kidneys, is the mildest and the one preferred for pastry, while general rendered pork fat carries more of a savoury, porky taste.
| Type | Animal fat — rendered pork fat |
|---|---|
| Source | Fatty tissue of the pig (Sus scrofa domesticus), rendered. Leaf lard, from the fat around the kidneys, is the finest grade. |
| Grades | Leaf lard; Rendered pork fat (standard lard) |
| Packaging | Tubs and pails: 500 g, 1 kg, 2.5 kg, 5 kg, 10 kg, 20 kg (examples below) |
| Price | Quoted per inquiry |
Rendered from the fat around the kidneys. The mildest grade and the one traditionally used for pastry.
Character: White, smooth and fine-textured; very mild.
Rendered from back fat and other fatty tissue. Fuller in taste.
Character: White to off-white; a savoury pork note.
Lard is used for frying and roasting as well as baking. How it behaves depends on how thoroughly it was rendered and filtered, so the lot specification, not a general figure, is the reference.
Smoke point is not published here as a single figure. It varies with refinement, free fatty acid content, filtration and how often an oil has been used, so the figure that matters is the one on the specification for the lot supplied.
Formats used in the trade for this product, as examples. They are not a statement of our stock:
The pack sizes, carton configuration and pallet pattern for an order are fixed at quotation, together with labelling for the destination market.
| Product name | Lard |
|---|---|
| Oil or fat type | Animal fat — rendered pork fat |
| Botanical or animal source | Fatty tissue of the pig (Sus scrofa domesticus), rendered. Leaf lard, from the fat around the kidneys, is the finest grade. |
| Classification | Leaf lard; Rendered pork fat (standard lard) |
| Appearance and colour | White to off-white, soft and smooth at room temperature, firm when chilled. |
| Aroma | Clean and faintly savoury; leaf lard is milder. |
| Flavour | Mild and rich; standard grades taste more of pork. |
| Standard | CXS 211-1999 — Codex Alimentarius, Standard for Named Animal Fats — lard and rendered pork fat |
| HS code (6-digit, HS 2022) | 1501.10 — Lard |
| Storage conditions | Cool and dry, out of sunlight; chilled or frozen storage extends life. Storage and transport temperature must be agreed, because animal fats are perishable. |
| Net content per retail unit | Confirmed upon quotation |
| Units per export carton | Confirmed upon quotation |
| Cartons per pallet | Confirmed upon quotation |
| Estimated 20FT container loading | Confirmed upon quotation |
| Estimated 40FT container loading | Confirmed upon quotation |
| Minimum order quantity | Confirmed upon quotation |
| Shelf life | Confirmed upon quotation |
| Country of origin | Confirmed upon quotation |
| Food-grade and quality documentation | Confirmed upon quotation |
| Price and availability | Quoted per inquiry — no stock is implied by this listing |
On the standard: The standard distinguishes “lard” from “rendered pork fat”, which may come from other parts of the carcass. Some markets also require religious or dietary labelling.
HS note: Other pig fat is 1501.20. Confirm the tariff line and the import conditions for animal products with your customs broker.
The 6-digit HS subheading is internationally harmonised; confirm the full national tariff line with your customs broker. Container loading is calculated once carton dimensions, gross weights, the pallet pattern and the applicable payload limit are known — it is not estimated from the pack size alone.
Tell us the grade, the pack size, the quantity and the destination port, and we will confirm availability, packing and price.
Photographs show examples of retail and wholesale packaging in the trade, or the product itself. They are not photographs of our stock, and the brands shown are not ours.
Vegetable fat — refined (RBD) and virgin
Refined (RBD) and virgin coconut oil — solid at room temperature, supplied in jars and pails.
Milk fat product — clarified butterfat
Clarified butterfat with a nutty aroma — supplied in jars, tins and pails.
Animal fat — rendered beef fat
Rendered beef fat for frying and roasting, in blocks, tubs and pails.
All saturated & solid fats products → · All cooking oils and fats →
