Lard comes from the back, belly or abdominal area (around the kidneys).

Did you know?

  • Lard is firm, white pork fat.
  • Lean meat is often covered in fresh lard, as this prevents it from drying out during cooking.
  • Salt pork is used with or without the rind in traditional recipes such as baked beans and Valleyfield-style bacon sandwiches.
  • To reduce the salt content, let salt pork soak for a few hours in cold water, or blanch it for 2 to 3 minutes.
  • Salted pork fat enhances the taste of some traditional slow-cooked and braised dishes, like split pea soup.



  • Lard is easy to find in grocery stores. If you can’t find any lard on the shelves, ask the butcher.