latively high smoke point, attributable to its high saturated fatty acids content. Pure lard is especially useful for cooking since it produces little smoke when heated and has a distinct taste when combined with other foods. Many chefs and bakers deem lard a superior cooking fat over shortening becau

irtues of lard for certain types of cooking.[14][15][16][19]
It is also again becoming popular in the United Kingdom among aficionados of traditional British cuisine. This led to a "lard crisis" in early 2006 in which British demand for lard was not met due to demand by Poland and Hungary (who had recently joined the European Union) for fatty cuts of pork that had served as an important source of lard.[20][21]
Culinary use

Lard is one of the few edible oils with a relatively high smoke point, attributable to its high saturated fatty acids content. Pure lard is especially useful for cooking since it produces little smoke when heated and has a distinct taste when combined with other foods. Many chefs and bakers deem lard a superior cooking fat over shortening because of lard's range of applications and taste.
Lard
Nutritional value per 100 g (3.5 oz)
Energy    3,765.6 kJ (900.0 kcal)
Carbohydrates    0 g
Fat    100 g
- saturated    39 g
- monounsaturated    45 g
- polyunsaturated    11 g
Protein    0 g
Cholesterol    95 mg
Zinc    0.1 mg
Selenium    0.2 mg
Fat percentage can vary.
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
Comparative properties of common cooking fats (per 100g)
Total fat    Saturated fat    Monounsaturated fat    Polyunsaturated fat    Smoke point
Sunflower oil    100g    11g    20g (84g in high oleic variety[22])    69g (4g in high oleic variety[22])    225 °C (437 °F)[23]
Soybean oil    100g    16g    23g    58g    257 °C (495 °F)[23]
Canola oil    100g    7g    63g    28g    205 °C (401 °F)[22][24]
Olive oil    100g    14g    73g    11g    190 °C (374 °F)[23]
Corn oil    100g    15g    30g    55g    230 °C (446 °F)[23]