Lard vs. Shortening: How to Use Lard and Shortening

The main difference between lard and shortening is what they’re made from—lard is made out of animal fat while shortening is made from hydrogenated vegetable oil.

• Lard: Lard is a semi-solid cooking fat made from pork fat. Lard has less saturated fat than butter, while also having a higher smoking point and melting point. Although lard has a high-fat content, the majority of that is monounsaturated fat, which can have health benefits if consumed in moderation.
• Shortening: Shortening, also known as vegetable shortening, is a shelf-stable cooking fat made from vegetable oils like soybean oil, palm oil, and cottonseed oil. Shortening keeps its semi-solid form at room temperature because of an infusion of hydrogen.

Generally, lard and shortening are interchangeable cooking fats with similar smoke points, fat content, and melting points. However, they’re slightly better suited for different uses.

• Lard: Lard typically works best when deep-frying food, baking flaky pie crusts, or making masa dough for tamales. The highest-quality lard for baking is leaf lard made from the fat around pork kidneys.
• Shortening: Vegetable shortening is, unsurprisingly, a better option for vegetarian and vegan bakers. Due to its neutral flavor, shortening is a good choice for baked goods with delicate flavors. Shortening is also ideal if you’re looking to make cookies with a softer texture.

For everyday cooking projects, traditional cooking oils like olive oil, coconut oil, and canola oil can serve as substitutes for lard and shortening.

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