Shortening vs. Lard — What's the Difference?

Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine.

Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.

A fat, such as butter or lard, used to make cake or pastry light or flaky.

Fat from the abdomen of a pig that is rendered and clarified for use in cooking.

A shortened form of something, as a word.

Insert strips of fat or bacon in (meat) before cooking

The act of one that shortens.

Embellish (talk or writing) with an excessive number of esoteric or technical expressions

The act or process of becoming shorter.

The white solid or semisolid rendered fat of a hog.

Fat that is solid at room temperature, such as margarine or lard (not usually used of butter), used to make shortcrust pastry.

To cover or coat with lard or a similar fat.

Verbal noun of shorten: the process by which something is made shorter; a reduction in length.

To insert strips of fat or bacon in (meat) before cooking.

Present participle of shorten

To enrich or lace heavily with extra material; embellish

The act of making or becoming short or shorter.

To fill throughout; inject

That which renders pastry short or friable, as butter, lard, etc.

Fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy.

Fat such as butter or lard used in baked goods

(obsolete) Fatty meat from a pig; bacon, pork.

Act of decreasing in length;

(slang) Excess fat on a person or animal.

(cooking) To stuff (meat) with bacon or pork before cooking.

To smear with fat or lard.

To garnish or strew, especially with reference to words or phrases in speech and writing.

To fatten; to enrich.

To grow fat.

To mix or garnish with something, as by way of improvement; to interlard.

Bacon; the flesh of swine.

The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.

To stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting; as, to lard poultry.

To fatten; to enrich.

To smear with lard or fat.

To mix or garnish with something, as by way of improvement; to interlard.

To grow fat.

Soft white semisolid fat obtained by rendering the fatty tissue of the hog

Prepare or cook with lard;

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