Pork tallow melted from a choice of fresh crude fat extracted from the inner part of the carcass. The smell, shade, preference and also uniformity it is not really different from fat of additional high quality.
Pork fat is a rich resource of power along with vitamins A, D, E, K. Fats are required to maintain rosy skin as well as physical functions in the body.
Lard additional is prepared from chosen perirenal fat pigs. This fat for its cooking high qualities, taste, scent and also nutritional worth is deservedly thought about the most effective of all animal fats (except butter).
All selections of pork fat, especially the added, extensively made use of in cooking for different meals and also bread products. Fat added grade is white, delicate and soft taste with a pleasurable somewhat pleasant taste and also subtle fragile odor. At area temperature level the consistency of pork fat additional buttery. In molten, the state of the pig fat extra clear.
Pork fat 1-St as well as 2-nd grades vytaplivaete from benign unrefined fat. Fat of 1st grade is made from the interior fat, and also 2nd grades are utilized in all type of fresh unrefined fat. Shade of fat is white with a slight yellowish shade; appearance pasty or thick. Molten fat of 1st quality clear, grease 2nd quality can be vague. Both selections are integral crunchy scent of deep-fried dross.
Lard contains arachidonic acid, which refers to unsaturated fats. It becomes part of all cell membranes of the body, being an integral part of the enzyme of the heart muscle that is straight involved in the cholesterol metabolic process, the development of many hormones.
Pork fat includes far more important fatty acids than butter and numerous solid fats— as much as 10%, consequently, the organic activity of pork fat is 5 times greater for butter as well as beef.