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Pomada is a creamy, spreadable fat often used to enrich doughs, pastries, and some savory dishes, particularly in Latin American cuisine.

Pomada should be refrigerated in an airtight container and used within a few weeks for best freshness.

Use pomada in baking by creaming it with sugar or flour as your recipe directs, just like you would butter or shortening.

Let pomada sit at room temperature until it becomes soft and spreadable. Do not microwave as it may melt unevenly.

Pomada is specifically lard that has been whipped or creamed to achieve a very smooth, spreadable texture.

Yes, once opened, pomada should be kept refrigerated to maintain freshness and prevent spoilage.

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

Yes, you can make pomada at home by whipping solid lard until it becomes creamy and spreadable.

Pomada typically refers to lard that has been creamed or softened to a very smooth consistency for easy mixing in recipes.

Yes, you can freeze pomada in a well-sealed container for up to three months. Thaw it in the refrigerator before use.

Pomada is commonly used in recipes for empanadas, pie crusts, tamales, and some cookies and breads.

Yes, butter can be used as a substitute, though it will give a different flavor and texture to your dish.

Pomada can be used for low to medium heat frying, but regular solid lard is preferred for high-temperature frying.

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

If pomada develops an off smell, color, or any mold, it should be discarded.

Pomada will last 2-4 weeks in the refrigerator if stored properly in an airtight container.