Lard is an indispensable kitchen staple for everything from pie crust to seasoning your cast iron pan. Aside from its utility, one of the best things about it is that it keeps for long periods of time before turning rancid. But after enough time, does lard go bad?
In fact, lard does go bad, though it has a long shelf life when compared to butter or other foods. You can expect your lard to last in the fridge for about six months if it's unopened. If you're not sure whether your lard has gone bad, take a look at our complete guide below.
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Does Lard Spoil?
Fats generally have a long shelf life, and lard is no exception. However, make no mistake–it definitely does go bad. Generally, you can expect your lard to last between six months and a year, depending on how it is stored, though its true shelf life depends on the type of lard you have.
There are three main types of lard: rendered lard, leaf lard, and processed lard. Below is a quick breakdown of the difference between them and how long they keep. If you're looking for a substitute for any of the lard types below, take a look at our complete guide.
Rendered Lard
Rendered lard is the most natural kind, made of rendered pig fat. As you might expect, it has a porky flavor. If you have some leftover pork fat at home, whether from bacon or chops, you can even make your own by melting and cooling the fat.
Rendered lard will last around six months when stored in the fridge.
Leaf Lard
This is the premium stuff, reserved for specialized baking purposes like making extra-flakey pie crusts or as a substitute for suet. It comes from the fine leaf-shaped portion of fat around a pig's kidneys. Though, unlike rendered lard, it doesn't have the same porky taste or smell.
Like rendered lard, leaf lard will last about half a year in the fridge.
Processed Lard
This is good general-purpose lard that has been processed to improve its shelf life. The porky flavor has been taken out, but keep in mind that this doesn't make it the same as leaf lard. It has a firmer texture and is less ideal for baking purposes.
Since processed lard is designed to last longer, you can expect it to last closer to a year when stored in the fridge.
Has My Lard Gone Bad?
It's never a good idea to eat food that might make you sick, so if you're not sure if your lard is good, it's always better to throw it out. But if yours is on the fence, look for these signs to tell whether or not it has turned rancid.
Discoloration
Fresh lard should be pure white all the way through, so it's usually pretty easy to spot contamination, mold, or bacteria. When pulling your lard out of long-term storage, check beneath the surface for any discoloration. Rancid lard can turn light yellow or brown over time.
Clumpy Texture
Lard should have a smooth texture like butter, which turns creamy when thawed and remains slightly flaky when cold. When taken straight out of the fridge, it should have a texture similar to wax or soap. If your lard has clumps or grains, that's a good sign that it has turned.
Bad Smell or Taste
If your lard has a smell other than a faint porkiness, it has almost certainly gone bad. Rancid lard will take on a powerful rotten smell, which is a sure sign that it's time to toss it.
Can Cooked Lard Be Reused?
If you're using lard for cooking, chances are you still have a bit sitting at the bottom of your pan once you're done. What you might not know is that this lard can actually be reused, though you have to be careful to salvage, store, and use this lard carefully.
When salvaging lard, make sure it doesn't contain excess food particles that will spoil in the immediate future. Generally, if your lard has taken on a new color or has many particles of food, it's better to throw it out.
When it comes to storing it, keep reused lard in its own container rather than storing it with your fresh lard. This will ensure the flavors of your reused lard don't cross-contaminate.
Finally, be sure to take a close look at this reused lard for all the signs of spoilage mentioned above before using it. Feel free to reuse it more than once, but keep in mind that the fat will begin to degrade over time.
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