LARD, the rendered fats of the hog. Lard of various kinds is made in enormous quantities by the great pork-packing houses at Chicago and elsewhere in America. "Neutral lard" is prepared by melting the fat from leaf and back fat at low temperature. It is used (primarily) in the production of margarine. Prime steam lard is made by subjecting pork fats to pressure in closed vessels by injecting steam directly into the vessel. Kettle rendered and dry rendered lards are made by melting hog fats in steam jacketed kettles.
The rendered lard is then drained and pressed from the result ing residue.
Lard production in the United States in 1938 was approximately 1,754.000,000lb., compared with 1,441,000,000lb. produced in Lard exports in 1938 were 2o5,000,000lb. compared with 137,000, 000lb. in 1937. Lard is a pure white fat of a butterlike consistence; its specific gravity is about 0.93, its solidifying point about 27°
30°C., and its melting point 35°-45°C. It contains about 6o% of olefin and 4o% of palmitin and stearin. In the pharmacopoeia lard figures as adeps and is employed as a basis for ointments.
Benzoated lard, used for the same purpose, is prepared by heat ing lard with 3% of powdered benzoin for two hours; it keeps somewhat better than ordinary lard, but has slightly irritant prop erties.
Lard oil is the limpid, clear, colourless oil expressed by hy draulic pressure from pure lard after it has been "grained" by storage at a temperature of it is employed for burning and for lubrication.
The solid residue. lard stearin, is used for stiffening soft lards and also lards shipped to tropical climates. (See OILS, FATS AND WAXES.)