How to Store Lard

TL;DR

• Lard is a versatile cooking fat with varying flavors depending on factors like pig breed, diet, and rendering process.
• Proper storage is crucial: to maintain quality, refrigerate for up to 1 year or freeze for up to 3 years.
• Oxidation causes rancidity in lard; protect it from light, heat, and air exposure.
• Leaf lard, from around the pig’s kidneys, is prized for its mild flavor and creamy texture.

Introduction

Lard, the pig’s rendered fat, is a flavorful and versatile cooking fat used in many traditional recipes worldwide, particularly in regions like Latin America and the American South (1, 2, 3). Its flavor can vary depending on factors like the breed and diet of the pig as well as the rendering process (2). Proper storage is key to maintaining lard’s quality, freshness, and flavor. In this comprehensive guide, we’ll cover the best methods for storing both sliced and whole lard, including refrigeration and freezing. We’ll also discuss shelf life, signs of spoilage, packaging, and more.

Whether you buy lard or render it yourself at home, storing it correctly will ensure you can enjoy its rich taste and cooking properties for months to come. So, let’s dive in and learn the secrets to keeping your lard at its best!

Storing Sliced Lard

If you’ve already sliced your lard into pieces, here’s how to store them:

Refrigerator Storage

Sliced large can be wrapped tightly in plastic wrap or stored in an airtight container in the fridge for up to 1 year (4). The key is keeping it covered so it doesn’t pick up any stray flavors or odors from neighboring foods. Cold lard is ready to use in everyday cooking and baking.

Freezer Storage

For longer-term storage, store your sliced lard in the freezer. It’ll keep for up to 3 years (4). Again, wrap it securely in plastic or put it in a freezer-safe container to ward off freezer burn. Frozen lard may take on a slightly grainy texture, but don’t worry – it’ll work just as well as fresh. Just be sure to thaw it in the fridge before using it.

Storing Whole Lard

Have a big block or tub of lard? You’ve got options for keeping it fresh.

Refrigerator Storage

Whole lard will be quite hard when refrigerated, so it’s smart to cut it into smaller chunks first for easier handling later. Wrap each chunk snugly in plastic wrap or seal it in an airtight container. In the fridge, whole lard will stay good for up to 1 year – just slice off what you need as you go (4)!

Freezer Storage

Freezing is the way to go for long-term storage of whole lard – it’ll keep for 1 to 3 years (5, 6). As with refrigerator storage, it’s best to pre-portion your lard into manageable chunks and wrap each one tightly before freezing. Frozen lard will be very firm, so let it thaw slightly before slicing into it. While lard won’t spoil in the freezer, its flavor may deteriorate with super-extended storage.

Shelf Life and Storage Tips

Humans have been storing lard for centuries – here’s what to keep in mind:

Room Temperature Storage

Back in the day, lard was often kept in a cool, dark place like a cellar or larder. Modern lard is sometimes shelf-stable and can sit at room temp for 4-6 months (4). However, it’s best to always refrigerate lard to play it safe. Room temperature storage, especially somewhere warm or humid, can cause lard to spoil much faster.

Signs of Spoilage

How do you know if your lard has gone bad? Give it a sniff – rancid lard will have an unpleasant sour, musty, or fishy odor. Fresh lard should have little to no scent. You might also notice the color darken or turn grayish or see mold growth. If you spot any of these signs, it’s time to throw out that lard. Rancid lard tastes terrible and could make you sick.

Preventing Rancidity

Lard goes rancid due to oxidation (7). Light, heat, and air exposure all speed up oxidation (7, 8). To prevent your lard from going rancid, always store it tightly wrapped in an opaque, airtight container and stash it somewhere dark and cool, like the fridge. Some commercial lard contains antioxidants like BHT that help slow rancidity (9, 10). While eating rancid lard won’t usually cause illness, it tastes pretty gross.

Lard Packaging and Bulk Storage

You’ll often find lard sold in tubs, buckets, blocks, and slabs. If you’re buying a lot of lard to store long-term, look for tightly sealed packaging made of food-grade materials. Avoid any lard that looks grayish, moldy, or smells off, as that’s a sure sign it’s past its prime.

Buying lard in bulk? No problem – just portion it into smaller chunks, wrap them up tight, and pop them in the freezer. They’ll keep practically indefinitely, so you can stock up without worries.

Rendering and Storing Homemade Lard

Rendering your own lard at home from pork fat is a great way to get ultra-fresh, high-quality cooking fat. To render lard, cook the pork fat over low heat until it melts, then strain out the solids and let the liquid fat cool until it solidifies.

Since homemade lard doesn’t contain preservatives, you’ll always need to store it in the fridge or freezer. It’ll keep for several months in the fridge, or up to a year in the freezer. Just be sure to store it in an airtight container!

Conclusion

Lard is a deliciously rich cooking fat with a long history in cuisines around the world. With its unbeatable flavor and versatility, lard deserves a place in any home cook’s kitchen. Proper storage is the key to making the most of this tasty traditional fat.

For the best quality, store lard sliced or whole tightly wrapped in the fridge or freezer. It’ll keep refrigerated for up to 1 year or up to 3 years frozen (4, 5). Always keep lard away from light, heat, and air to prevent icky rancidity.

Lard you make yourself at home should always be stored chilled, while commercially prepared lard may be shelf-stable (but the fridge is still your best bet). With these simple storage tips, you’ll be ready to cook up all your favorite lard-based recipes any time the craving strikes!

References

• #1: Lard | Description, Properties, & Uses | Britannica
• #2: What Is Lard and Is It a Healthy Fat For Frying? – Nutrition Advance
• #3: Lard: A Fat History – Clarifying Butter – LibGuides at Conrad N. Hilton Library
• #4: Does It Go Bad?
• #5: Unlocking the Longevity of Lard | Storage Recommendations
• #6: Can You Freeze Lard? What you need to know.
• #7: Rancidity – an overview | ScienceDirect Topics
• #8: Structure-Activity Relationship of Flavonoids Active Against Lard Oil Oxidation Based on Quantum Chemical Analysis
• #9: Verywell Fit
• #10: Applications for the stabilization of lard and meat products – Food Preservation