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Lard

Lard suppliers and sourcing guide

Lard is the fat rendered from the fatty tissues of pigs. Fat is heated by wet or dry rendering and the melted fat is separated from water and solids; it may then be refined, bleached, deodorized, hydrogenated or interesterified. Leaf lard, from the fat around the kidneys and loin, is the mildest and most prized grade for pastry. Brands buy lard for baking, frying, tortillas, and traditional and specialty foods.

See suppliersWhat to ask for on the COA
Also known as
Pork fat · Rendered pork fat · Leaf lard · Sus scrofa fat
Facts checked
November 2026

Forms and grades of lard

Suppliers sell different products under the same name. Specify the one you need.

  • Leaf lard

    Rendered from kidney and loin fat, with a mild flavor and fine texture for pastry.

  • Rendered lard

    General-purpose lard from back fat and trimmings.

  • Refined and deodorized

    Bleached and deodorized lard with neutral flavor, often shelf-stable.

  • Hydrogenated or interesterified

    Lard modified for higher melting point or better creaming in shortenings.

  • Pasture-raised

    Lard from pasture-raised pigs with sourcing documentation.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Free fatty acids
Free fatty acids as oleic acid by titration, the main freshness marker.
Peroxide value
Peroxide value, since lard has little natural protection against oxidation.
Moisture and impurities
Moisture and insoluble impurities from rendering.
Color and odor
Color and odor, which separate leaf, rendered and deodorized grades.
Fatty acid profile
Fatty acids by GC to confirm identity and hardness.

Storage, lots and expiry

Storage and shelf life

Store chilled or cool, sealed and away from light; unrefined lard turns rancid faster than vegetable shortening. Shelf life is set by the supplier specification, with free fatty acids and peroxide value retested on aged stock.

Lots and expiry dates

Record grade (leaf, rendered, refined) and any added tocopherols or other additives for each lot. Free fatty acids and odor are the usual lot-to-lot differences.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • The Codex Standard for Named Animal Fats (CODEX-STAN 211-1999), as printed in FAO's 2001 edition of Codex Alimentarius Volume 8, defines pure rendered lard as fat rendered from fresh, clean, sound fatty tissues from swine.

    Source: fao.org (opens in a new tab)

  • The same standard separately defines rendered pork fat, which may also include fat from bones, skin and other tissues.

    Source: fao.org (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Lard suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking lard suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell lard? Request a listing

Frequently asked questions

What forms of lard can brands buy?

Common forms include leaf lard, rendered lard, refined and deodorized, hydrogenated or interesterified and pasture-raised. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for lard include?

Expect free fatty acids, peroxide value, moisture and impurities, color and odor and fatty acid profile, each with its method, specification and result for that lot.

How should lard be stored?

Store chilled or cool, sealed and away from light; unrefined lard turns rancid faster than vegetable shortening. Shelf life is set by the supplier specification, with free fatty acids and peroxide value retested on aged stock.

What is the regulatory status of lard?

The Codex Standard for Named Animal Fats (CODEX-STAN 211-1999), as printed in FAO's 2001 edition of Codex Alimentarius Volume 8, defines pure rendered lard as fat rendered from fresh, clean, sound fatty tissues from swine. The same standard separately defines rendered pork fat, which may also include fat from bones, skin and other tissues.

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