Top Reasons to Use Pork Lard Instead of Cooking Oil

Pork lard is a traditional cooking fat and it is monounsaturated-dominant. PLB Pork Lard is lab-tested at 49g monounsaturated, 38g saturated and 13g polyunsaturated per 100g — more monounsaturated than saturated. Its principal fatty acid is oleic acid, the same fatty acid that makes up the bulk of olive oil. Trans fat is under 0.1g. It contains zero seed oils and no chemicals — pure rendered pork fat with vitamin E as the only added antioxidant.

For Indian kitchens, pork lard's smoke point of approximately 190°C makes it ideal for high-heat cooking, deep frying, and traditional dishes like parathas, pastries, and curries. Five reasons home cooks across India are switching from refined seed oils to pork lard:

1. Higher smoke point than most refined oils
2. Zero seed-oil byproducts
3. Richer flavour in baking and roasts
4. Flaky paratha and pastry textures impossible with refined oils
5. Shelf-stable for around 12 months unopened, without refrigeration

PLB Pork Lard is pure rendered pork fat made in Guwahati, Assam — single-ingredient cooking fat for serious home cooks.

When it comes to cooking oils, there are numerous options available on the market. One such option that has gained popularity in recent years is pork lard. But what exactly is pork lard, and what are its benefits? In this article we explore the advantages of cooking with pork lard and why it has become a favourite among chefs and home cooks alike.

What is Pork Lard?

Pork lard is the rendered fat from pigs. It is obtained by melting down the fatty tissues of the animal and then straining the liquid to remove any impurities. The resulting product is a creamy, white fat that can be used in a variety of culinary applications.

Pork Lard

The nutrition, in full

PLB Pork Lard, per 100g: 899 kCal, 100g total fat — of which 49g monounsaturated, 38g saturated and 13g polyunsaturated — with 81mg cholesterol and under 0.1g trans fat. Protein and carbohydrate are both under 0.01g.

Per tablespoon (14g), the way you actually use it: 126 kCal, 14g fat, 5.3g saturated, 6.9g monounsaturated, 1.8g polyunsaturated, 11.3mg cholesterol. A 400g pack holds roughly 29 tablespoons.

Health Benefits of Pork Lard

Contrary to popular belief, pork lard can be a sensible addition to your diet when consumed in moderation. Here are some of the benefits it offers:

1. High Smoke Point

Pork lard has a smoke point of around 190°C, which means it can withstand high temperatures without breaking down and producing harmful compounds. This makes it an excellent choice for frying and sautéing.

2. More Monounsaturated Than Saturated

At 49g monounsaturated against 38g saturated per 100g, lard is a monounsaturated-dominant fat. Oleic acid — the fatty acid that dominates olive oil — is also the single largest component of lard.

3. Natural Flavour Enhancer

When used in cooking, pork lard adds a rich and savoury flavour to dishes. It enhances the taste of meats, vegetables, and even baked goods, giving them a delicious and indulgent quality.

4. Versatility in Cooking

Pork lard is incredibly versatile and can be used in a wide range of recipes. It can be used to make flaky pie crusts, crispy fried chicken, and even tender and moist pastries. Its versatility makes it a must-have ingredient in any kitchen.

Why Choose Pork Lard?

Now that we have explored the benefits of pork lard, you may be wondering why you should choose it over other cooking oils. The answer lies in its unique properties and the results it delivers.

Unlike refined oils, pork lard has a distinct richness that can elevate your dishes. Its high smoke point ensures that food cooks evenly and retains its natural moisture, resulting in tender and succulent meals. Whether you are frying, roasting, or baking, pork lard is a reliable and flavourful choice.

Want the practical version? Read our guide to seven everyday ways to use pork lard in Indian cooking, compare it against beef tallow, or try the crispy paratha recipe — 15 minutes, three ingredients.

Discover the Magic of Pork Lard

Ready to take your cooking to the next level? Try our PLB Pork Lard — pure rendered pork fat, slow-rendered and filtered in Guwahati, Assam. Single ingredient, no chemicals, no additives, no seed oils. Available in 400g and 700g, with free pan-India shipping on orders above ₹700.

More from PLB

PLB Snacks makes bold, genuinely different snacks in the same Guwahati facility. Alongside the lard, try PLB Pork Crackle — crunchy pork skin crisps in seven flavours with 55g of protein and under 1g of carbohydrate per 100g — or PLB Pork Bites, dry-cured pork sausages aged 21 days in four globally-inspired profiles.

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Frequently Asked Questions

  • Is pork lard healthier than vegetable oil?

    For most cooking applications, yes. PLB Pork Lard is lab-tested at 49g monounsaturated fat per 100g against 38g saturated and 13g polyunsaturated, with under 0.1g trans fat — it is monounsaturated-dominant. Most refined vegetable oils are high in omega-6 polyunsaturated fats, which Indian diets already over-consume, and they typically undergo bleaching, deodorising and high-temperature refining that can degrade fat quality. For high-heat Indian cooking, traditional fats like lard and ghee are more heat-stable than refined seed oils.

  • What is the smoke point of pork lard?

    Pork lard has a smoke point of around 190°C — high enough for deep-frying pakoras, searing meats and sustained tadka without breaking down. By comparison, extra virgin olive oil smokes around 160°C, beef tallow around 205°C and ghee around 250°C. Lard sits comfortably in the high-heat zone where most Indian cooking happens.

  • What is the exact fat profile of pork lard?

    PLB Pork Lard, lab-tested per 100g: 899 kCal, 100g total fat, of which 49g monounsaturated, 38g saturated and 13g polyunsaturated. Trans fat under 0.1g, cholesterol 81mg, protein and carbohydrate both under 0.01g. Per tablespoon (14g): 126 kCal, 14g fat, 6.9g monounsaturated, 5.3g saturated, 1.8g polyunsaturated. Lard is monounsaturated-dominant — oleic acid, the fatty acid that makes up the bulk of olive oil, is also lard's single largest component.

  • Can you deep-fry in pork lard?

    Yes — frying is what lard does best. Its smoke point of around 190°C, low moisture content and stable fat structure make it well suited to deep-frying. Foods fried in lard absorb less oil, develop crispier crusts, and do not carry the heavy aftertaste that overused vegetable oils leave behind. Classic pakoras, samosas and fried chicken were all traditionally fried in lard or ghee for exactly this reason.

  • Is pork lard keto-friendly?

    Yes — pork lard is one of the most keto-aligned cooking fats available. It is 100% fat with under 0.01g carbohydrate and under 0.01g protein per 100g, and no additives beyond vitamin E as an antioxidant. Many ketogenic plans actively recommend traditional animal fats like lard, tallow and ghee over seed oils because of their heat stability.

  • How does pork lard compare to ghee?

    They are complementary, not competing. Ghee has a higher smoke point (~250°C) and a distinct buttery flavour that suits Indian dals and rice dishes. Ghee is also considerably more saturated, at roughly 65%. Lard has a lower smoke point (~190°C), is monounsaturated-dominant at 49g per 100g, and has a more neutral profile that works better for frying, baking and dishes where you do not want a butter taste. Many traditional Indian kitchens used both — ghee for finishing, lard for deep-frying.

  • How does pork lard compare to beef tallow?

    Tallow is the more saturated of the two at roughly 50%, with a higher smoke point around 205°C, making it marginally better for very high-heat deep frying. Lard is monounsaturated-dominant at 49g per 100g with a 190°C smoke point, a milder flavour and much better performance in pastry and baking. In India the practical difference matters more: quality food-grade beef tallow is difficult to source domestically, while pork lard is rendered and sold here.

  • Is pork lard better than seed oils?

    For most cooking applications, yes. Refined seed oils such as sunflower, soybean and canola are high in polyunsaturated fats that oxidise readily at cooking temperatures. They are also typically refined with hexane solvents and high heat. Lard is mechanically rendered, more heat-stable, and contains no industrial processing residues. For frying, sautéing and baking, lard is the cleaner choice.

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