lard

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Lard
Pork crackling lard
Pure goose fat
Clarified butter
Home preparation of lard and greaves
Greave lard as a spread
General chemical structure of the triglycerides of lard. R 1 , R 2 and R 3 therein are alkyl radicals (approx. 40%) or alkenyl radicals (approx. 60%) with a mostly odd number of carbon atoms. Schmalz is like other fats and oils a mixture of different tri esters of glycerol .

Lard (from Middle High German smalz ; akin to melt ), also Schmer (from Middle High German Smer ; akin to smear ), is as boisterous animal fat from low viscous consistency a further processed battle fat , especially from pigs and geese , formerly of chickens and dogs. Cattle slaughter fat has a higher melting point and is called sebum . In a broader sense, clarified butter is also counted as lard.

To make lard, unsmoked pork bacon or goose fat is cut into small pieces and fried at a moderate temperature. In industrial production, the fat-rich parts of the animals for slaughter are crushed and the lard is obtained using one of the following two processes: In dry-melting , the pieces of fat are melted in pressure pots, under vacuum or in stirring vessels at low heat. In wet melting , the fat is liquefied under pressure with hot steam. The lard is then filtered and clarified.

Since the fat hardly spoils due to the removal of water and protein , lard, if stored in a cool and dark place, can also be used to preserve cooked meat by excluding air (as with potties , minced meats or rillettes ).

Because of its distinctive aroma, lard is mainly added to hearty dishes such as stews or roasts . It is popular as a spread for strong mixed bread (lard bread , in some dialects also Fettbemme). Traditionally, a little lard is added to cake batter to improve the taste or, as with the Swabian onion cake, flakes of lard are spread on the cake before baking.

composition

Lard is a mixture of triglycerides with saturated and unsaturated fatty acids. The proportion of unsaturated fatty acids is around 60%, of which around 10% are polyunsaturated fatty acids.

species

Pork or pork lard

Pork lard (from Sus scrofa ) is pearly white, the melting point is 26 to 40 ° C.

Flame wax

Flavor lard is made from the intestinal fat of animals, especially pigs, and is particularly fine (of low consistency). Flomen - in the singular Flom (from Middle High German vlôme ) - denotes the fat of the peritoneum and kidneys .

Greaves or greaves lard

Griebenschmalz is made from the bacon ( leather and fat skin) of pigs and still contains the remains of the fried pieces of bacon, the "greaves" or "Grammeln" ( Bavarian , Austrian). It is often left out with diced apple and onion and seasoned with marjoram and thyme . These ingredients make greaves perish faster than the other types. It is mainly used as a spread and for frying.

“Large grammels” are produced in some Alpine regions. The fried pieces of bacon are fried in the fat at high temperature until they are crispy. The pieces are several centimeters in size. The origin is probably in the Hungarian region.

Onion lard / apple lard

Onion lard and apple lard are types of lard with onions and / or apples with and without cracklings.

Goose fat

Goose lard is a little more yellowish than lard and has a typical taste. It is made from goose flom , the fatty tissue of the goose under the skin. Since it already melts at 25 ° C, it is often mixed with a little lard or beef tallow to raise the melting point. The proportion must be stated on the packaging.

Goose lard is characterized by a comparatively high content of unsaturated fatty acids . The proportion of monounsaturated fatty acids is 58.1% and of polyunsaturated fatty acids is 10.5%, the proportion of saturated fatty acids is 28.4%.

See also: Gänseflomen (spread)

Clarified butter

Clarified butter is made by gently boiling butter. This also removes water and protein, which increases the shelf life and allows it to be heated more than butter .

Vegetarian lard

Vegetarian lard is an imitation of seasoned lard based on vegetable fats.

Analytical indicators

The melting range of lard is usually between 34 and 48 ° C, the iodine number between 50 and 70 and the saponification number between 196 and 200.

Individual evidence

  1. ↑ Jürgen Martin: The 'Ulmer Wundarznei'. Introduction - Text - Glossary on a monument to German specialist prose from the 15th century. Königshausen & Neumann, Würzburg 1991 (= Würzburg medical-historical research. Volume 52), ISBN 3-88479-801-4 (also medical dissertation Würzburg 1990), p. 172 f. ( smalz ) and p. 117 ( bërnsmalz : bear lard, rendered fat from Ursus arctor), 124 ( dahssmalz : badger lard, from Meles meles L.), 125 ( egg malt : fat from the yolk of hard-boiled eggs), 126 ( duck malt : duck lard , rendered fat from Anas domestica or from wild Anas species) and 145 ( kroten-smalz : toad lard , from Bufonidae species ) and 140 ( hüenersmalz , hundessmalz ).
  2. ↑ Composition of lard .
  3. ↑ M. Witt: Bacon and lard composition in their dependence on the feed. In: fats, soaps, paints. Vol. 59, No. 9, 1957, ISSN  0015-038X , pp. 736-740, doi : 10.1002 / lipi.19570590902 .
  4. ^ A b Brockhaus ABC Chemie , VEB FA Brockhaus Verlag Leipzig 1965, p. 1245.
  5. ↑ Goose fat. In: lexolino.de.

Web links

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Wiktionary: Schmalz  - explanations of meanings, word origins, synonyms, translations