Porkfat

Porkfat, also known as pork lard, is a type of rendered fat derived from pork. It is produced by melting down the fat from pork carcasses and trimmings, typically through a process of rendering, which involves heating the fat to separate it from the meat. Porkfat is commonly used in cooking due to its high smoke point and neutral flavor, making it suitable for a wide range of culinary applications. It is often used for frying, baking, and as a component in various dishes and sauces. Porkfat is also a popular ingredient in traditional Asian cuisines, where it is used in stir-fries, soups, and stews. In addition to its culinary uses, porkfat has been used historically for medicinal purposes and as a fuel source. However, due to its high saturated fat content, it is not recommended for those with heart health concerns. The production of porkfat is a significant part of the pork processing industry, contributing to the overall supply of animal fats used in food production.