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Supply of raw materials
for the food industry

Lard Fat

Swine rendered fat (lard) drips out as well as beef, using internal or ridged fat raw. At room temperature, it is tight or mazeobraznye product with typical taste and smell.

It freezes at a temperature of 22 - 32 ° C and melts at 28 - 48 ° C. The commercially available porcine rendered fat premium (white) and first grade (with yellow or gray). Varieties differ for the same indicators as the grade of beef fat. On the structure and physical properties rendered fat pig is considered the best of food animals rendered fats.