rasvakappaleet

Rasvakappaleet, known in English as "fat bodies" or "fat pieces," are a culinary term primarily used in Finnish cuisine. They refer to small, often irregularly shaped pieces of pork fat, typically from the belly or back of the animal, that are rendered down to produce lard. These pieces are usually cut or trimmed from larger cuts of pork before further processing. The process of rendering involves slowly heating the rasvakappaleet, causing them to release their fat. The liquid fat, known as lard, is then collected and can be used for cooking, baking, or as a spread. The solid remnants left after rendering are called "silava" or "rirsi," which can be used in other dishes or discarded.

The use of rasvakappaleet is a traditional method for maximizing the use of pork in Finnish households and food production. It reflects a resourceful approach to cooking where every part of the animal is utilized. Lard derived from rasvakappaleet has been a staple fat in many traditional Finnish recipes, particularly for savory dishes, pastries, and fried foods. While its popularity has waned with the advent of vegetable oils and other fats, lard still holds a place in certain traditional baking and cooking practices. The quality and flavor of the resulting lard can vary depending on the cut of pork used and the rendering process.