Lard is a refined pork fat, fine and pure with a silky texture and pearly reflections that suggest its smoothness. Until the 21st century, lard very often replaced butter or oil in culinary preparations.
Like butter, lard can be spread on your preparations. It melts at room temperature, around 30°C, before butter and is perfect as a cooking oil, especially for long cooking because it does not blacken.
It is used in both sweet and savory recipes, in the famous Spanish montecaos for example.
Indispensable for making rillettes, lard is still very present in Italian and Spanish cuisines, because it brings an incomparable flavor to many preparations. It can replace butter or oil to sear, fry or roast your creations.
Beef white is melted and refined beef fat, presented in the form of bread, and it is above all the secret of good sfrites from the North and Belgium, where you would never cook them in oil!