Difference between bacon and lard.

Salo is a traditional Ukrainian product, beloved not only by the inhabitants of Ukraine, but also by many other countries. Along with the usual name for us, in some cookbooks it is called fat. It happens that you go to the store, and in the window there is a piece of bacon and a price tag next to it: "Spik in Hungarian". So the question arises for the consumer: are there any differences between lard and lard, or is it the same product with different names?


Shpik (Spig, German Speck) - pork fat, cut from the subcutaneous (spinal or lateral) part of the carcass, prepared by salting or smoking.

Lard is the general name for animal fat.


Pork lard can be prepared in different ways: boil, bake, stew, fry greaves from it, melt into lard, smoke or salt. It is also permissible to eat raw bacon, it all depends on the taste and preferences of each person individually.

The most common cooking methods for this product are salting and smoking. It is salted or smoked (salty-smoked) lard that is called bacon. It is characterized by the use of a large amount of salt, bay leaves, garlic, ground black or red pepper and its counterpart peas, dill, coriander and other spices added to lard according to the selected recipe. Each locality has its own "crown" recipes for cooking bacon.

For example, the famous "Hungarian bacon" is first salted with a large amount of paprika, and then smoked after salting. Thus, lard is obtained, which has a very delicate texture and pleasant aroma.

Fat in Hungarian

No other lard, except pork, can be called lard. But very often bacon is called simply salted or smoked bacon, and this is not a big mistake.

Conclusions TheDifference.ru

  1. Lard is a general name for one product, which can mean both a stock of animal fat and a dish prepared from it. Fat is a foreign name for salted or smoked bacon.
  2. Lard can only be called lard, while the general name of this product is applicable to beef, lamb, badger, bear and other animal fats.
  3. In everyday life, the name "lard" is used much more often than "fat". The latter is more common in cooking books, and can be found on store price tags.