explore our lard
The same soft Tasmanian lard in three sizes, from a jar for the bench to an 800mL tub.
Why lard?
The Baker's Secret
Long used as shortening, lard makes short, crumbly pastry.
An All-rounder
Sauté vegetables, sear meat or deep fry. Lard has been a kitchen staple for generations.
Soft & Nutty
Soft and silky in texture, with an almost nutty aroma.
Lard was once used as commonly as butter, until mass-produced vegetable oils pushed it aside. We offer it the way it once was: Tasmanian pork fat, gently melted down and refined into the jar.
What our lard is (and isn't)
Lard for pastry
Lard has long been used as shortening. Rub it into flour, on its own or with butter, for a short, crumbly pastry.
Keep it cold until it goes into the flour, and handle the dough as little as possible.
Good to know
What is lard?
Lard is rendered pork fat. Ours comes from Tasmanian paddock-bred pigs.
What can I use lard for?
Pastry and baking, sautéing vegetables, searing meat and deep frying.
How long does lard keep?
Around six months at room temperature, or up to twelve months in the fridge.
Which size should I choose?
Start with a jar if you are trying it for pastry. If lard is your everyday cooking fat, the 800mL tub is better value.
