Please use this identifier to cite or link to this item:
https://www.um.edu.mt/library/oar/handle/123456789/111210| Title: | Uncovering the truth about lard |
| Authors: | Blundell, Renald Cricchiola, Eleanore |
| Keywords: | Lard Oils and fats, Edible Food Omega-3 fatty acids |
| Issue Date: | 2023 |
| Publisher: | Standard Publications Ltd. |
| Citation: | Blundell, R., Cricchiola, E. (2023, July 2). Uncovering the truth about lard. The Malta Independent on Sunday, pp.18 |
| Abstract: | Lard is created using just animal fat, typically extracted from pig flesh. This was used daily in the early 20th century, however this decreased in popularity once vegetable shortening (examples butter, margarine and crisco) was invented. The majority of lard is produced through a method known as rendering, which involves gently cooking the fatty sections of the pig (such as the belly, butt and shoulder) until the fat melts. Then the meat and fat are separated. Lard will harden into a smooth, opaque product after cooling. |
| URI: | https://www.um.edu.mt/library/oar/handle/123456789/111210 |
| Appears in Collections: | Scholarly Works - FacM&SPB |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Uncovering_the_truth_about_lard(2023).pdf | 1.9 MB | Adobe PDF | View/Open |
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