Lard

saturated 41% · monounsaturated 47% · polyunsaturated 12%

linoleic acid (omega 6) 10 g (per 100 g)

alpha-linolenic acid (omega 3) 0.6 g (per 100 g)

vitamin E 0.6 mg (per 100 g)

refined 190–210 °C

Cool and dark, several months; longer in the fridge.

A surprise to many: more monounsaturated than saturated fatty acids. The pattern depends heavily on feed — pasture animals give a different one from housed animals. In shortcrust and puff pastry it makes the short, flaky structure.