Tintä

Tintä is a Finnish word that primarily refers to the raw, unrendered fat of a pig. It is a traditional ingredient in Finnish cuisine, particularly in rural areas and historically. Tintä is not typically eaten in its raw form but is rendered down through a slow cooking process to produce lard, a valuable cooking fat. This process involves gently heating the pig fat until the solid components separate from the liquid fat. The resulting lard, known in Finnish as "sianrasva" or "laardi," has a long shelf life and was historically used for frying, baking, and preserving food.

The term "tintä" can also sometimes be used more broadly to encompass other types of animal fat before it is rendered, although its most common association is with pork fat. The practice of rendering tintä was essential for making the most of a slaughtered animal, ensuring no part went to waste. The rendered lard was a staple in many Finnish households for generations, providing a key source of fat for cooking before the widespread availability of vegetable oils. While less common in modern urban cooking, the tradition of rendering tintä persists in some families and among those who raise their own livestock. The process requires patience and careful temperature control to achieve high-quality lard.