pork fat is used to provide both flavor and
succulence to lean meats, applied either in a
thin sheet that protects the surface during
roasting, or in thin splinters inserted into the
meat by means of larding needles.
Rendered Fats Pure fat is rendered from fat
tissue by cutting the tissue into small pieces
and gently heating them. Some fat melts out
of the tissue, and more is squeezed out by
applying pressure. Rendered beef fat is called
tallow, and pork fat lard. The fats from
different animals differ in flavor and in
consistency. Fats from ruminant cattle and
sheep are more saturated and therefore harder
than pig or bird fats (due to their rumen
microbes; seep. 13); and fats stored just under
the skin are less saturated and therefore softer
than fats stored in the body core, because their
environment is cooler. Beef suet, from around
the kidneys, is the hardest culinary fat,
followed by subcutaneous beef fat, then leaf