sádlo

Sádlo is the Czech term for lard, a rendered fat derived mainly from pig fat. It is solid at room temperature and typically pale white to ivory in color, with a mild animal fat aroma. In traditional Czech and Slovak cuisine, sádlo has long been used as a primary cooking fat and for frying, roasting, confit, and as a spread on bread.

Production and varieties: Sádlo is produced by slowly heating raw pork fat (often from back or flank fat) to melt and separate the liquid fat from the connective tissue and solids. The melted fat is then strained and cooled. It can be sold plain, salted, or smoked. A clarified form, known as přepuštěné sádlo, has the solids removed to yield a fat with a higher smoke point and longer shelf life. Some regional preparations may mix different fats.

Storage and shelf life: Sádlo stores well when kept in a cool, dark place. After opening, refrigeration helps maintain quality, and freezing can extend its shelf life. Properly rendered and stored, it remains usable for an extended period compared with fresh pork fat.

Culinary uses and nutrition: Sádlo is used for frying ingredients at moderate temperatures, for roasting meats, and as a traditional spread on rye bread, often with spices like pepper or paprika. It provides a rich texture and high energy content, predominantly from saturated fat. While many modern diets favor lighter fats, sádlo remains common in rural and traditional Czech cooking and in dishes that aim for a classic flavor.