Types of Pork Fat: Leaf Lard vs. Lard
Although often used interchangeably, leaf lard (sugna) and lard (strutto) are not the same. Both are types of pork fat, but they differ in origin, texture, flavor, and culinary use.
What Is Leaf Lard (Sugna)?
Leaf lard is a specific type of pork fat that comes from the visceral fat surrounding the pig’s kidneys and other internal organs. It is prized for its smooth texture and mild flavor, making it ideal for delicate recipes, especially in traditional pastry-making.
What Is Lard (Strutto)?
Lard is the rendered fat obtained from various parts of the pig, including subcutaneous (under the skin) and visceral fat. It is produced by melting down these fat tissues, resulting in a creamy, versatile cooking fat.
Key Differences
- Origin:
- Leaf Lard: Comes specifically from the fat around the pig’s internal organs.
- Lard: Made from a mix of subcutaneous and visceral fat through rendering.
- Texture:
- Leaf Lard: Softer and more compact.
- Lard: Creamier and more spreadable.
- Flavor:
- Leaf Lard: Milder and less “porky”.
- Lard: Stronger flavor, which can be more noticeable in dishes.
Culinary Applications
- Leaf Lard: Preferred for pastries and delicate recipes due to its neutral taste.
- Lard: More versatile, suitable for frying, sautéing, and savory dishes.
Conclusion
In summary, leaf lard is a specific type of pork fat, while lard is the final product of rendering various pork fats, including leaf lard. Understanding the distinction helps in choosing the right fat for your culinary needs.