Lard is prepared by purifying the fat obtained from the abdomen of the hog, Sus scrofa Linn. The animal belongs to the family Suidae.
Lard is produced in most European and American countries.
Macroscopical and microscopical characters:
Lard is a homogenous, soft, white fatty substance which melts at about 34 to 41 °C. It has a slight fatty odour and a bland oily taste. lt is completely soluble in light petroleum, ether and chloroform.
Lard consists of about 60 percent of olein and 40 percent of a mixture of myristin, stearin and palmitin.
Lard is used in pharmaceutical industries as a base for the preparation of ointments and cerates. Lard is used principally for cooking and frying purposes.