Lard (Pork Fat)

Rendered, filtered

low confidence0.5% trans fat

Fry Cycles

200to 25% TPM

Smoke Point

190°C

OSI

22hours

Profile

Lard has a better fatty acid profile than its reputation suggests — 45% MUFA, closer to canola than to coconut oil. At 200 fry cycles, it outperforms most seed oils. The lower smoke point (190°C) limits high-temperature applications. Dietary restrictions (halal, kosher, vegetarian) are the primary barrier. Returning in artisanal and heritage-cooking operations. Common in Mexican, Chinese, and traditional European frying.

Fatty acid breakdown

Saturated (SAFA)

39%

Monounsaturated (MUFA)

45%

Polyunsaturated (PUFA)

11%

Health

LDL effectneutral to unfavorable

Trans fatminimal (0.5% naturally occurring)

Bioactivesvitamin D (if pasture-raised)

More balanced than its reputation — 45% MUFA is closer to canola than to coconut. Lower saturated fat (39%) than tallow or coconut. Dietary restrictions (halal, kosher, vegetarian) limit applicability.

Sustainability

Deforestation risklow

Byproduct of pork processing. No additional land use. Supply tied to pork demand. Not suitable for halal or kosher operations.

Other Animal oils

Beef Tallow

280 cycles · 42% MUFA