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Lard is commonly used for frying, baking, and making pastries due to its rich flavor and ability to create flaky textures.

Properly stored lard lasts up to six months in the refrigerator after opening.

Melt lard slowly over low heat in a saucepan to avoid burning.

Lard is animal fat, while shortening is typically made from vegetable oils. Both are used similarly, but lard has a distinct flavor.

Yes, refrigerating lard helps it last longer and prevents it from going rancid.

Spoiled lard develops an off smell, color, or taste. When in doubt, throw it out.

Yes, pure lard is naturally gluten free.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Store lard in an airtight container in the refrigerator for up to several months or in the freezer for longer storage.

Yes, you can reuse lard after frying if you strain it to remove food particles, but the flavor may change with each use.

Lard is excellent for baking, especially in pie crusts and biscuits, as it creates a flaky, tender texture.

You can substitute equal parts butter, shortening, or coconut oil, but the texture and taste may differ.

Lard has a high smoke point, making it suitable for deep frying.

Yes, you can render and flavor lard with herbs or spices for specific recipes.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, you can freeze lard in a sealed container for up to a year. Thaw in the refrigerator before use.