What is the Difference Between Lard and Shortening?

The main difference between lard and shortening lies in their composition. Lard is made from animal fat, specifically pork fat, while shortening is made from hydrogenated vegetable oil. Both lard and shortening are semi-solid fats and are used in baking and cooking. Here are some key differences between the two:

Source: Lard is made from animal fat, while shortening is made from hydrogenated vegetable oil, such as soybean, cottonseed, or palm oil.
Flavor: Lard has a distinct, savory flavor, while shortening has a neutral taste.
Texture: Shortening tends to yield a lighter and flakier texture, while lard creates a rich and savory flavor in dishes.
Types: There are different types of shortening available, including solid, liquid, all-purpose, and cake. Lard, on the other hand, typically comes from the belly or back of the pig.
Nutrition: Lard contains no trans fats and has less saturated fat and cholesterol than butter. It also has healthy monounsaturated fats. Shortening's nutritional value depends on the type of vegetable oil used in its production.
Smoke Point: Neither lard nor shortening has a high smoke point (around 360°F – 375°F), so they are not suitable for high-heat cooking. When cooking with high heat, it is recommended to use oils with a higher smoke point.

In some recipes, lard and shortening can be substituted for each other, but the taste and texture of the dish might be slightly different. It is always best to follow the recipe's recommendations for the best outcome.