Pork fat is rendered internal pork fat and lard, i.e. subcutaneous fat. For a long time, pork fat, along with other animal fats, has been criticized by scientists and doctors, blamed for increasing the risk of cardiovascular disease, high cholesterol and other ills. Today fat has been rehabilitated and is once again entering culinary practice. True, buying animal fat in the store is still problematic. It is much easier to heat it yourself at home. How to render pork fat will be discussed in this article.
What are the benefits of pork fat?
For many years, the refusal to use pork fat was explained by the risk of high cholesterol, which is the main cause of heart and vascular diseases. It was classified as one of the most unhealthy fats and all our attention was paid to vegetable oils. Now many studies show that they do much more harm than good.
Animal fats consist of saturated, monounsaturated and polyunsaturated fatty acids. Most of the monounsaturated fatty acids are oleic acid, an acid that is abundant in olive oil. It is for its high content of oleic acid that this oil is considered one of the healthiest vegetable oils.
Saturated fats are also important for the human body. We need them to absorb and assimilate fat-soluble vitamins and some other nutrients. For example, when we drink skim milk fortified with vitamin D, it will not be beneficial because it requires saturated fat to be absorbed. And if there is not enough of it, then no vitamin will be absorbed.
In addition, pork fat is rich in vitamins A, E, Omega-3 fatty acids. Not only that, but this fat helps absorb and absorb these important nutrients and vitamins.
The low level of polyunsaturated fatty acids in pork fat means that the fat oxidizes slowly and does not become rancid, i.e. it can be stored for a long time.
Pork fat has a high smoke point, i.e. it can be heated to higher temperatures without fear of releasing carcinogenic substances. It is suitable for frying at high temperatures that many vegetable oils cannot provide.
Which lard to choose
Pork lard is not uniform in quality. For different needs you need to take different lard for rendering fat.
Firstly, the quality of the fat depends on what and how the pig was fed.
Secondly, from which part of the pig carcass will you render the fat?
To make it easier to figure out which fat is best and for which culinary needs to render fat from which part, take note of these tips.
Lard or lard. This is subcutaneous lard, which is usually salted. But it can also be taken for reheating. It is sold in the market or in the store in pieces. This lard is great for frying and stewing.
Fat from the belly or underbelly. Soft layered fat with meat. Bacon is mainly made from this part. This lard is suitable for frying.
Internal lard or internal fat. This is the fat that is located on the internal organs of the pig. It is cut in layers and is soft. This is the purest fat. After melting, the fat will be white, practically odorless and tasteless. 
The fat rendered from such lard is highly valued by bakers. It is added to the dough, greased with pies to get a fragrant, beautiful crust. It always remains soft.
How to render pork fat at home
The technology for preparing and rendering pork fat is the same regardless of which part of the carcass you are rendering it from.
You can render fat on the stove, in the oven, or in a slow cooker. There are two different ways to obtain fat.
Wet method. Place the chopped fat in a saucepan with a little water. Turn on the stove and bring to a boil. Reduce until the water simmers and melt the fat until it melts in the water. Cool and pour into a jar. This method is suitable for both rendering internal fat and lard.
Dry method. This method can be used to render fat on the stove, oven, slow cooker, or frying pan. Heat the container in which you will heat the fat and place the chopped fat in it. This method can be used to render both interior fat and lard. While rendering fat using this method on the stove or in a slow cooker, stir it periodically with a wooden spatula.
How to render lard into fat
First you need to cut into small cubes, no larger than 1x1cm. Like this 
The finer the lard is cut, the faster it will melt and the more finished fat you will get. You can grind it in a meat grinder.
Place the chopped lard into a saucepan. Add water. For 1.5-2.0 kg of lard, approximately 200-300 grams of water.
Cover with a lid and place on the stove. As soon as the pan is well heated and the first bubbles appear on top, reduce the heat. Fat should be rendered at the lowest possible temperature. When rendered at high temperatures, fat melts faster, but it turns out darker in color, and may even be brown.
Approximately once every half hour, the fat should be carefully mixed with a wooden spatula. The entire process of rendering this amount of lard can take from 4 to 5 hours.
Strain the rendered fat through a sieve to separate the cracklings and pour into clean, dry jars. Once it cools to room temperature, put it in the refrigerator.
How to render pork fat in the oven
The best thing about melting fat in the oven is that you prepare it, put it in a pan, and you can go about your business while the fat is melting.
The preparation of fat is the same as for rendering on the stove. First you need to finely chop the pieces of lard or interior fat. The smaller the better. You can twist it in a meat grinder.
Place everything in a pan that can be placed in the oven. It is good to heat in cast iron.
Preheat the oven to a temperature of about 105-110 degrees. Place the pan in the oven. The rendering time depends on the amount of lard. The more lard, the longer the fat is rendered. You can carefully remove the pan and stir. Just be very careful so as not to burn your hands with fat.
Separate the rendered fat from the cracklings and pour into glass jars.
How to render internal pork fat
Internal fat is soft and layered. Almost all of it is melted away.
Cut the fat into small pieces. Place in a saucepan.
Add approximately 500-100 ml of water depending on the amount of fat. You don't need to pour a lot of water. It turns out to have a softer consistency compared to fat from rendering lard.
Place on the stove over low heat. After about an hour, check the pan and stir. It is very important not to let the fat burn at the very beginning. 
When melting, it will form cracklings, which will gradually settle to the bottom.
Strain the rendered fat through a sieve or cheesecloth and pour into jars.
Regardless of what you render the fat from, the most important thing at the initial stage is to clearly regulate the temperature. If the stove is heated too much, the lard may burn.
Until the first rendered fat appears, you need to monitor this process and stir the lard in a timely manner.
As soon as a certain amount of fat is rendered, the remaining pieces will boil in it, giving off fat.
You need to stir periodically. This will ensure that all the pieces of lard are rendered more evenly.
There is no need to render the fat until the cracklings are crispy. They should remain soft and light. They can then be further fried separately until they become brown and crispy. They can be used for stewing potatoes or other dishes. Fried cracklings can be sprinkled, for example, on potato salad.
Properly rendered fat in a glass jar should be pale yellow. When it hardens, it will turn white.
Before pouring it into jars, cool the fat so that the jars do not crack and your work is not in vain.
Fat should be stored in a cool place. Can be frozen.
Pork fat can be stored in such conditions for a long time, more than a year.
How to use pork fat
Pork fat can be used in the same way as vegetable oil. You can fry meat, vegetables, and stew in it. The dough is made with pork fat. Only for baking it is better to take only internal fat and preferably in the area of the kidneys.
Of the animal fats, piglet fat is the most easily digestible. melted 32 degrees C, horse meat fat 35 degrees C, young lamb fat, that is, lamb, temp. melting point 38 degrees C, Therefore, they are the best choice of animal fats. In turn, beef and lamb fat are the worst choices:
If the pan is not overheated 160 degrees C
, then you can fry in all vegetable oils:
sunflower, corn, soybean, peanut, olive, flax, hemp, cotton, except rapeseed and mustard
(meaning unrefined oils).
Despite their high smoking point, it is better not to fry with palm kernel, palm, or coconut oil, since at temp. 150-160 degrees C Medium chain triglycerides (MCTs) break down in them, and the natural structure of these oils is destroyed:
Table 1 (properties of unrefined oils)
This table below deals with the preparation of ghee (ghee made from butter, using the method of long-term simmering and subsequent removal of protein and carbohydrate residues:
From this table below it can be seen that at 230 degrees Using refined corn and sunflower oils the crust of bread becomes harmful during baking, and when used unrefined olive - already at 177 degrees C.
From this table it can be seenwhat about unrefined oils?rapeseed and mustard (according to table No. 1 ) it is worth adding unrefinedflaxseed oil and walnut oil, which should not be fried . All other types of vegetable oils, refined and unrefined, can be used for frying,if you don't overheat the pan 160 deg C:
table 2
(The data from the two tables differ, in particular regarding linseed oil, so we take the lower value for the smoke point of linseed oil (110 degrees C))
Properties of refined vegetable oils and animal fats:
**************************************
Edible fats
The article outlines the generally accepted view on the use of fats; I have highlighted them in lilac.information that is related to the dangers of fats, but this is not a generally accepted opinion (harmful fats are hydrogenated) in all three parts of the post.
Fats are the main source of thermal energy necessary for the functioning of the human body. Just like proteins and carbohydrates, they participate in the construction of body tissues and are one of the most important elements of its nutrition.
Fats are organic compounds of complex chemical composition, extracted from milk or fat-bearing tissues animals (animal fats) or from oilseeds (vegetable fats or oils). All fats consist of glycerol and a variety of fatty acids. Depending on the composition and properties of fatty acids, fats can be solid or liquid at room temperature.
In terms of calorie content, fats are almost 2.5 times higher than carbohydrates.
Fats should be used in quantities most favorable for replenishing energy expenditure. It has been established that the daily fat requirement of an adult healthy person is satisfied by 75-110 g. It is necessary, however, to note that the amount of fat in the diet is determined by various circumstances, which include labor intensity, climatic features, and a person’s age. A person engaged in intense physical labor needs more high-calorie food, and therefore more fat.. The climatic conditions of the north, which require a large expenditure of thermal energy, also cause an increase in the need for fats. The more energy the body uses, the more fat is needed to replenish it.
But we must not forget that excess fat, even in the diet of a healthy person, is harmful. Fats do not dissolve either in water or digestive juices. In the body they are broken down and emulsified with the assistance of bile. Excessive fat does not have time to emulsify, disrupts digestive processes and causes the unpleasant sensation of heartburn. Excessive amounts of fat in food reduces its digestibility, especially the most important part of food - proteins.
The nutritional value of different fats varies and largely depends on the digestibility of fat by the body. The digestibility of fat, in turn, depends on its melting temperature. So, fats with a low melting point, not exceeding 37°(i.e. human body temperature), have the ability to be most completely and quickly emulsified in the body and, therefore, most fully and easily absorbed.
Fats with a low melting point include butter, lard, goose lard, all types of margarines, as well as liquid fats.
Fats with a high melting point are absorbed much less well. While butter is absorbed by the body up to 98.5%, lamb fat is absorbed only by 80-90%, beef fat, depending on its melting point, by 80-94%.
The importance of fats in cooking is extremely high. One of the main culinary processes - frying - is usually carried out with the help of fats, since due to poor thermal conductivity, fat makes it possible to heat the product to high temperatures without burning or igniting. By forming a thin layer between the bottom of the pan and the product being fried, fat promotes more uniform heating. Due to its ability to dissolve some coloring and aromatic substances extracted from vegetables, fat is also used to improve the appearance and smell of food. It is well known that the taste and nutritional value of food can be improved by adding various fats to it.
When selecting fat for preparing a particular dish, the cook must take into account not only its digestibility by the body, which is especially important when preparing dietary dishes and baby food, but also how this fat reacts to strong heating. Not all fats can be heated to high temperatures without decomposition, which is detected by the appearance of smoke. The temperature of smoke formation is different.
Butter, for example, can only be heated to 208° (or even 177?) . When the temperature rises, it decomposes and gives the fried product an unpleasant bitter taste. Pork lard without decomposition can be heated to 221°(or is it still 182?), A kitchen margarine—up to 230°. Kitchen margarines, in addition, contain a small amount of moisture, which makes them very convenient for frying various foods ( this does not compensate for their harm).
Ghee also does not withstand heating to high temperatures. You can use it for frying only when you do not need to heat the product very much and when the frying process proceeds quickly.
The choice of fat also depends on its taste compatibility with the culinary product.
All chefs know very well that the taste of food is determined not only by the main product, but also by the fat used for its preparation. Fat that does not suit the taste of a given dish can worsen it. You cannot, for example, cook sweet pancakes with jam using beef or pork lard, and if there were no other fats suitable for these pancakes, then it was impossible to cook them and include them in the menu.
Incorrect selection of fat for preparing a given dish is a violation of one of the basic laws of cooking, and only an inexperienced, inept cook uses fats that do not match the taste of the product.
The delicate, subtle taste of many dishes corresponds to the pleasant smell and soft taste of butter.
Butter is used primarily for sandwiches, as well as for topping a number of ready-made dishes, especially those prepared from dietary and deli products, as well as for seasoning sauces.
You should not use butter for frying, especially because this oil contains up to 16% moisture and therefore splashes a lot. In many cases, butter can replace all types of table margarine ( which will cause additional harm to the body).
Animal fats - beef and lard - are used for hot meat dishes and frying some types of flour products.
Lamb lard is successfully used to prepare many dishes of Caucasian and Central Asian cuisine.
Liquid fats - vegetable oils- used in all cases where the recipe requires the use of non-hardening fat.
The use of a particular fat for different dishes is often determined by its melting point.
Thus, in dishes that are served only hot, refractory fats can be used. For those dishes that are served both hot and cold, refractory fats are not suitable, since when they solidify they give an unpleasant aftertaste, as they say, “get cold on the lips.” For these dishes, it is advisable to use vegetable and cow butter, margarine, and lard. Despite the fact that margarine and lard also become dense when they harden, they quickly melt in the mouth and do not give food a “greasy” taste.
Vegetable fats
Vegetable fats are extracted from the seeds of oilseed plants by pressing or extraction.
The essence of the pressing process is to squeeze oil out of crushed seeds, from which most of the hard shell (peel) has been previously removed. Depending on the method of conducting the technological process, cold-pressed and hot-pressed oil are distinguished. During hot pressing, crushed seeds are preheated in roasters.
Extraction consists of a number of sequential operations: cleaning, drying, removing the shell and grinding the seeds, extracting oil from them using special solvents and then removing the solvent from the oil.
Vegetable oil is purified either by filtration or by exposure to alkalis. In the first case, the product is called unrefined, in the second - refined. The oil obtained by extraction is edible only in refined form.
For Refined vegetable oil is most suitable for frying, since particles of mucous and protein substances remaining in unrefined oil when fat is heated to a high temperature quickly decompose and can give the fried product a bitter taste and a specific unpleasant (“smoky”) odor.
Some vegetable oils, in addition to refining with alkali, are subjected to bleaching and deodorization. Deodorization is used to reduce or completely eliminate the specific odor of the oil..
From vegetable oils, the range of which is very wide and includes fats with different chemical and physical properties, In cooking, sunflower, cottonseed, olive, soybean, and peanut oils are most often used; flaxseed, hemp, and corn oils are less commonly used.. In confectionery production, sesame and nut oils are used, and in baking, mustard oil is used.
Sunflower oil. Sunflower oil is obtained by pressing or extracting sunflower seeds ().
Oil produced by pressing, especially hot, has an intense golden-yellow color and a pronounced aroma of roasted seeds.
Sunflower oil is sold refined and unrefined.
Refined and deodorized oil is transparent and almost devoid of a specific odor.
According to its commercial qualities unrefined sunflower oil is divided into three grades (highest, 1st and 2nd).
Dressings for salads, vinaigrettes, and herring are prepared using sunflower oil. It is used in cold appetizers, especially vegetable ones (zucchini, eggplant, mushroom caviar, stuffed peppers, tomatoes). The same oil is used for frying fish, vegetables and some dough products.
Refined and deodorized sunflower oil is most suitable for salad dressings, as well as for making mayonnaise.
Olive oil. Olive (Provençal) oil is extracted from the fleshy part of the olive tree and from the kernel of its hard pit. The best food grade olive oil is obtained by cold pressing ().
Olive oil has a delicate, soft taste and pleasant aroma. It is used for preparing dressings and frying some meat, fish and vegetable products.
Cottonseed oil. Cottonseed oil is obtained from the seeds of the cotton plant. For food purposes, this oil must be refined with alkali, since unrefined oil contains a toxic substance - gossypol(from other information sources - it is harmful).
Refined and deodorized cottonseed oil has a good taste. The color of this oil is straw yellow.
In cooking, cottonseed oil is used in the same cases and for the same purposes as sunflower oil.
Soybean oil. Soybean seeds contain 20 to 25% oil, which is extracted from them by extraction or pressing. Due to its good taste, this oil is widely used. Therefore, every year more and more areas are sown with soybeans. The main soybean growing areas are the Far East, Ukraine, North Caucasus(from other information sources - it is harmful).
Soybean oil is used only in refined form and for the same purposes as sunflower or cottonseed oil.
Flaxseed and hemp oil. After refining, flaxseed and hemp oil can be used for food purposes, but in cooking these fats are rarely used, since they have very limited storage stability, quickly thicken and are unsuitable for frying, as they give the fried product a specific “drying oil” taste(from other information sources - flaxseed oil is healthy, hemp oil is harmful).
Mustard oil. From white or blue mustard seeds produce oil, which, after thorough CLEANING, has a pleasant, mild taste. The color of refined mustard oil is intensely yellow. The specific smell of this oil, which is especially suitable for some dough products (mustard bread is prepared with mustard oil), does not make it possible to widely use it for other culinary products(from other information sources - it is harmful).
Corn oil. To obtain oil, the germ of corn kernels is pressed or extracted. Refined corn oil is golden yellow in color; it is used in the manufacture of confectionery products(from other information sources - it is harmful).
Peanut butter.Walnut kernel contains up to 58% fat. Cold-pressed nut oil has a light yellow color, pleasant taste and smell; it is used in confectionery production. ANDfrom other inf. sources - walnut oil is harmful in general, but there are other healthy oils, for example, cashew nuts, almonds, hazelnuts, Brazil nuts, coconut, palm kernel oil, cocoa kernel oil, pistachio nuts, peach kernels.
Peanut butter. This oil is produced from the peanut kernel (groundnut). Refined oil obtained by cold pressing has a good taste and pleasant aroma. It is used as a salad dressing and for frying. Peanut oil is also used in confectionery production(from other information sources - it's really useful). Here ; about harmful oils. These four materials are presented in a very non-trivial presentation, still little known, very modern, which we adhere to (irina_co, kulinarium) .
- Coconut and palm oil are representatives of medium chain triglycerides in the world of vegetable oils and fats , about the importance of their use in sports and dietary nutrition.
The list of food products is so wide that it can be very difficult to list them, especially if you take into account the gastronomic preferences of various nationalities. In our article we will talk about one of the rather exotic products - lamb fat (or fat tail), which is not as widespread in Ukraine and the Russian Federation as in some other countries of the world. Should we believe the benefits of such an unusual culinary ingredient and how it can be used for medical purposes - read on.
Chemical composition
If you look at this product from the “internal” side, you will notice a very rich chemical composition, represented by B vitamins, vitamins A and E, as well as fatty essential substances (in particular, sterol and phosphatide), carotene, caprine, laurin, selenium , magnesium, copper and zinc.
Together, these components guarantee normal functioning of the body, proper metabolic processes and protection from harmful environmental influences.
The calorie content of lamb fat is quite high and amounts to 897 kcal per 100 g of product. There are no proteins or carbohydrates here at all, but fat is as much as 97% (the remaining 3% is water). Moreover, there is more saturated fat here than in the usual pork and beef lard. 
What are the benefits of lamb fat?
The interrelation of all of these components provides enormous benefits for humans, even greater than other products of animal origin.
It’s not difficult to verify this by simply looking at the effect of a fatty product on different systems and functions of the body:
- Reproductive system. In large quantities, saturated fatty acids can harm a person, but in small doses they are necessary, as they normalize general hormonal levels, preventing the development of impotence in men and infertility in women.
- Brain activity. A large amount of vitamin B1 is a real godsend for people engaged in heavy mental work. It has a good effect on memory and analytical abilities, preserves brain cells and prevents their aging.
- The body’s immune forces can be strengthened thanks to the vitamin A contained in lamb fat. People who regularly use the product for culinary purposes are less likely than others to suffer from colds and quickly get rid of existing diseases.
- Organs of vision. It is impossible not to note the positive effect on the activity of visual analyzers and the improvement of blood supply, due to which visual acuity is maintained.
In addition, the antioxidants present in the product accelerate recovery processes in the body and significantly reduce the risk of cancer. It is not for nothing that the sages of eastern countries call lamb fat the “fount of youth”, considering it a good source of energy.
Important! Even despite its high calorie content, the product is very well absorbed and does not overload the human digestive system. However, a small amount will be enough to saturate the body and replenish its lost energy.
In addition to all the benefits, lamb fat protects a person from ultraviolet radiation and maintains natural beauty.
How to use lamb fat in cooking
In our country, the described product rarely takes pride of place on kitchen shelves, but at the same time, there are many dishes prepared with its participation (most of them are not only healthy, but also very tasty).
In which countries is it popular?
Lamb fat has gained particular popularity among Uzbeks, Kazakhs, Turkmens, Tajiks and representatives of other eastern nationalities. They all use it both raw and melted, in particular, for frying various meat and vegetable dishes.
In its liquid state, the product is excellent for baking, although it can often be added to tea or other drinks. Such a drink will be especially useful in the cold season, as it not only warms the body, giving the body strength, but also increases its resistance to colds. 
If you wish, you can also use lamb fat as an independent product, or you can add other vegetable or animal fats to it, which will only complement the taste of the dishes you prepare.
Did you know? Even if you lead a sedentary lifestyle, 50 g of fat per day will not cause weight gain, but will saturate the body with the energy it needs. After the age of 40, this product will prevent constipation and promote the removal of bile from the body.
What dishes are cooked on it?
The first and most famous dish prepared using the described fatty product is traditional Uzbek pilaf, which with its presence acquires a special aroma and good taste.
Kebabs made from offal cannot do without a similar component, but for these purposes the fat is used only for frying, which makes the dish soft and with a more pleasant taste.
Video: recipe for cooking pilaf with lamb fat
Other popular Asian dishes that use this product include:
- puff pastry with onions and meat;
- kebab;
- Tatar noodles cooked in a slow cooker;
- Belish pie;
- samsa;
- lamb shish kebab.
In addition to these delicacies, you can prepare many others by simply replacing similar fatty components of animal origin with lamb fat.
Traditional medicine recipes
Alternative medicine boasts an abundance of recipes, including those involving animal raw materials, and given the enormous benefits of lamb fat, it is not surprising that it has become one of the main components in the preparation of effective medicines for a wide variety of ailments. 
When coughing
In the simplest version, melted medicine is used for compresses or rubbing, although an equally effective remedy would be a drink made from equal parts of milk, honey and fat itself.
In the latter case, before use, it is advisable to heat the mixture in a water bath until all components are completely dissolved. This composition perfectly fights dry and wet coughs and can even help with bronchitis.
Important! At high temperatures, drinking a “fatty” drink is extremely undesirable, as it can only aggravate the situation.
Another possible option for using lamb fat in the fight against cough is this recipe: for 200 g of product, take 250 g and 4-5 finely chopped leaves, mix everything well and transfer the mixture into a clean, tightly sealed jar.
The finished drug can be stored in the refrigerator (and for quite a long time), and it should be consumed three times a day, a tablespoon before the main meal. To enhance the taste, you can add a tablespoon, but it must be of high quality.
For preventive purposes, the same composition is consumed 0.5 tablespoon 2-3 times a day, half an hour before meals.
For joint pain
To eliminate joint pain, only unsalted lamb fat is used, which is applied in a thick layer to the affected areas of the body and additionally wrapped in cling film.
To ensure the proper warming effect, it is recommended to wrap the limb in a woolen scarf, leaving it for the next week. Once every few days, the old fat is replaced with new one, while continuing to wear the compress.
If you cannot afford to wear a bandage every day, then melted, always warm, fat should be rubbed into the sore spot every day for a month, performing this procedure mainly at night and additionally using a woolen scarf for insulation.
For varicose veins
For varicose veins, the sebaceous product is cut into thin small pieces and applied to the sore spot, wrapping it first with polyethylene and then with a woolen scarf or scarf. Two such compresses a day are enough, and after a few weeks the veins will become less noticeable and will almost completely stop hurting.
From heel spurs
A mixture of a whole raw egg (in the shell) with 100 grams of lamb fat and the same amount of vinegar essence will help to cope with this unpleasant problem. 
Before use, it is advisable to leave the medicine in a dark place for a day, and then you can moisten a tampon in it and apply it to the spur as a compress, putting a sock on top. With regular use (every day at night), within a week your heels will become soft and smooth.
From wen
In the fight against wen, you don’t have to prepare a medicine based on lamb fat for a long time. All you need is to melt a teaspoon of the product, cool it a little and lubricate the bulge every day until it disappears completely.
How to use it in cosmetology
The beneficial properties of lamb fat have not gone unnoticed by cosmetologists. World-famous brands often use it as one of the main ingredients for their products, in particular creams, masks and even shampoos. The main benefit of the product is its positive effect on the skin, which, with regular use of the product, quickly smooths out and rejuvenates. 
In addition, fat tail is able to protect the skin from the effects of frost, making face masks prepared on its basis will be especially appropriate in winter. Let's look at several recipes for creating such homemade cosmetics.
Option 1. For good hair growth and strengthening, you can prepare an ointment from a mixture of lamb and pork fat (350 g each) and table salt powder (120 g). After thorough mixing, all ingredients are placed in a water bath and heated well, stirring constantly.
To the resulting homogeneous composition you need to add 120 g of parsley seeds, 15 g of dill seed powder and mix everything thoroughly again, leaving the container with all the contents in the same water bath.
After boiling, you can pour the ointment into jars and put it in the refrigerator to rub in for 10-15 minutes at night (the procedure should be performed daily). After such a mask, oily hair is rinsed in the morning in warm water or in an infusion of nettle leaves. 
Option 2. To prepare a nourishing cream for the whole body, take pork and lamb fat, butter and beeswax in equal proportions.
As in the previous version, these components must be melted in a water bath, mixed well and poured into a jar for further storage. The finished product can be used daily, applied to different parts of the body, in particular, to those damaged by burns.
Some women simply add the melted product to their standard cosmetic products and, after mixing, use it as usual, only in this case the possibility of an unpleasant odor should not be ruled out.
How to choose when purchasing
To get the maximum benefit from fat tail, it is important to choose a really high-quality product, without confusing it with goat fat (they look similar, but the properties differ). 
This lamb product is distinguished by the following characteristics:
- it is light, almost snow-white;
- dry;
- without unpleasant ammonia odor.
To minimize the risk of purchasing counterfeit or low-quality fat, buy it only from trusted private sellers (preferably on farms) or in reputable stores with a good reputation.
Where to store
After purchasing, the fat tail is usually immediately boiled to be placed in the refrigerator for further storage. In such conditions, it does not lose its properties and can last up to 3-4 months.
If you do not yet have the opportunity to reheat, then temporarily freeze the product so that you can then cook it in the indicated way. The standard storage temperature in the refrigerator is +2…+5°C. 
Important! Do not use the fat tail if it suddenly develops an unpleasant ammonia odor or the surface is covered with mold. There will be no benefit from such fat; on the contrary, you can harm your body.
How to render lamb fat at home
Melting fat tail will not be difficult, and all you need is an oven and a container for melting. All actions are performed in the following sequence:
- A fresh piece of lard is cut into small pieces and filled with cold water for an hour (this way, blood clots and unnecessary tissue debris are separated from it).
- After the specified time has passed, it is taken out of the water, washed well and placed in a cast iron or clay container, in which the fat should completely melt.
- Now all that remains is to place the pot in the oven for 1.5 hours, after sprinkling it well with water (the temperature in the oven should not be higher than +150°C).
- At the end of the procedure, the melted fat is removed from the oven, filtered through a sieve and cotton cloth and poured into a jar for further storage.
As an acceptable alternative, you can use a slow cooker to complete the task. In this case, the purchased fat tail is washed well, cut into small pieces or passed through a meat grinder with a fine mesh, and then melted in a multicooker bowl in the “Baking” mode (the process usually takes about an hour).
Then the electrical appliance is set to the “Stewing” mode, and the fat tail continues to cook for another 2-3 hours. After straining, the product is put into the refrigerator and used as needed.
Important!Whichever method you choose, it is important to stir the fat occasionally to ensure even melting.
Who shouldn't
With all the many-sided benefits of lamb fat, there are cases when it can harm the human body. First of all, this applies to people suffering from obesity, kidney disease, liver problems, inflammation of the gallbladder and atherosclerosis. 
It is also advisable to limit the consumption of fat tail to people with gastric ulcers or high acidity, which is explained by its high fat content. In some situations, discomfort may arise due to individual intolerance to the product, which should also be taken into account when purchasing it.
Did you know? The ancient Romans called lard “lardo”, and, interestingly, this name has survived to this day, although it now means« lard» . There is information that Emperor Justinian himself, at the legislative level, obliged his subjects to supply lardo to the army so that all military personnel had enough strength and energy, and this happened about 1500 years ago.
Cooking fats is a group of ingredients that includes products consisting of vegetable oils or rendered fats. Every housewife probably has these products in her home. They are used for cooking by frying, baking or adding directly to prepared dishes.
Cooking fats are an important component of the human diet, as they supply the body with the necessary energy. The taste of these products may vary depending on the variety and manufacturer. Often, cooking fats are made from lard, which melts at a temperature of sixty degrees, as well as vegetable fats. The ingredients are mixed together and heated until completely melted, after which the mixture is thoroughly mixed until smooth and cooled quickly.
Today, there are a large number of varieties of cooking fats that can be found in absolutely any store. If you like natural products without harmful additives, you can prepare fats yourself at home. To do this, you will need to allocate some free time, and also carefully read our recommendations, which you will find below.
How to cook at home?
You can easily prepare cooking oils at home. For this you need pieces of pork or beef lard. They can be purchased separately, and can also be cut from meat that you use to prepare other dishes. In total you will need about a kilogram of such scraps. The process for preparing cooking oil is as follows:
- The required amount of lard must be cut into small pieces and then placed in a frying pan, placing it on the lowest heat.
- After the lard has been rendered and becomes liquid, the result must be poured into a large saucepan and returned to the fire. Next, you need to pour in water, the amount of which will be three times the amount of fat, and also add salt to the liquid (about three hundred grams).
- Stir the resulting mixture, and when it warms up, add five hundred grams of solid margarine, stirring the mass until the product dissolves.
- When the liquid boils, leave it on the fire for half an hour, then let it cool at room temperature. After this, you should put the cooking fat in the refrigerator.
- After the liquid has hardened, you will see a dense snow-white piece of cooking fat in the pan. It must be cut into parts convenient for you and placed in glass containers. The product must be stored in the refrigerator.
As you can see, preparing cooking oil at home is very simple. This method will appeal to housewives who love to use natural products to prepare delicious dishes. Try making homemade cooking oil with your own hands - and you will no longer want to go back to using a store-bought ingredient. You can use the fat to fry vegetables or meat, or add it to dough.
Types of cooking fats
There are several types of cooking fats that differ in taste, structure and method of use. Among them are the following:
- vegetable;
- animals;
- technical;
- liquid;
- solid.
Technical cooking fats, unlike all other varieties, do not take a direct part in cooking, but are used as fuels and lubricants. They contain substances that are dangerous to eat. As for the other varieties, they differ only in texture, as well as the presence and proportion of vegetable and animal fats.
An interesting fact is that cooking fats appeared only during the Soviet Union, when there was a shortage of food everywhere. The main goal in creating this ingredient was to provide the population with a cheap product, which negatively affected its quality. In this regard, Soviet cooking fats were not particularly popular. But over time, when the food shortage was experienced, the quality of the fat increased significantly. Today, cooking oils are a popular product that is used when preparing dishes in a frying pan, deep-fried, or in the oven. You can replace the product with refined vegetable oil or margarine.
Cooking fats have a very high calorie content (about 800 kilocalories per hundred grams), so you should not abuse them. This can lead to an increase in cholesterol levels in the body, as well as the formation of cholesterol plaques. In addition, people with obesity or diabetes are strictly not recommended to eat cooking fats and dishes containing them. Pregnant women are allowed to consume a small amount of the product after consulting with their doctor.
The composition of margarine and cooking fats includes animal, vegetable fats and lard obtained by hydrogenation.
Hydrogenation- treatment of liquid vegetable and animal fats with hydrogen in the presence of a copper-nickel catalyst at a temperature of 200-230 °C. As a result, unsaturated fatty acids are reduced to saturated, refractory acids, and the consistency of the fat changes from liquid to solid. The resulting lard has a plastic consistency, color from white to pale yellow, and a specific taste and smell.
The industry is using a method of hardening fats by transesterification- mixing liquid and solid fats at a temperature of 90 ° C and a catalyst (sodium ethoxide or methoxide), which leads to the exchange of fat radicals in them;
acids. Such lards have low melting points (25-31 and 28-33 ° C) and are called plasticized.
In recent years, the combined processes of hydrogenation and transesterification (hydroperesterification) have become widespread.
Margarine is a highly dispersed fat-water emulsion and is intended for the preparation of sandwiches, culinary, bakery and confectionery products. This is a highly digestible (94.3-97.5%) and high-calorie (3120 kJ/100 g) product. It contains 8-10 times more polyunsaturated fatty acids than butter. Dietary types of margarine are enriched with vitamins.
The main raw materials for the production of margarine are lard, vegetable oils subjected to complete refining (deprived of taste, smell and color), and milk. Margarine is obtained by cooling a liquid margarine emulsion followed by mechanical processing. The emulsion is prepared from fat and milk; emulsifiers are added to give it stability. The composition of fats regulates the structural properties and consistency of the product. The taste and smell of margarine is enhanced with fermented milk; fat dyes are added to give it a color similar to butter. Benzoic and ascorbic acids are used as preservatives.
Depending on their purpose, margarines are divided into groups: sandwich margarines, table margarines and for industrial processing. Within the group, a specific recipe composition corresponds to the name of margarine.
Sandwich margarines(62 and 82% fat) are used for making sandwiches at home and in public catering chains. Assortment - Extra, Slavic, Amateur, Chocolate Cream, Leningrad. Extra margarine (without salt) can be used to make cream.
Table margarines(fat 72, 75 and 82%) are intended for consumption at home and in public catering for the preparation of culinary, flour confectionery and bakery products. Assortment - Creamy, Milk, New, Rainbow, Sunny.
Margarines for industrial processing(fat 82, 82.5 and 83%) are intended for the production of bakery products (Liquid for the baking industry), for flour confectionery products (Liquid milk for the confectionery industry) and for industrial processing (Dairy-free).
Depending on the organoleptic characteristics, table margarines and dairy-free margarine are divided into
highest and 1st grade. The taste and smell of sandwich margarines, premium table margarines and margarine for the confectionery industry are pure, milky or lactic-sour.
In 1st grade margarine, the taste of the original fatty raw materials is allowed. Chocolate Cream has a well-defined taste of chocolate and vanillin. Margarine for the baking industry and Dairy-free margarine lack taste and reserve. The consistency for all types of margarine (except liquid) is plastic, dense and homogeneous. In the 1st grade, a slightly smearing consistency and uneven color are allowed.
The standard regulates fat content (62-83%), moisture (16-27%), salt (0.5-1.2%), acidity in Kettstorfer degrees (no more than 2.5), melting point (27-35 ° WITH). In margarines for industrial processing, the stability is also determined as a percentage of the released fat (no more than 4%).
Defects of margarine include an excessively sour taste and crumbly consistency. Unacceptable defects are mold, bitter taste, metallic taste, cheesy consistency, etc.
Margarines are packaged in the form of bars, wrapped in laminated foil or parchment; in polystyrene cups and boxes (100-500 g); metal cans for canned food (0.5-10 kg); wooden, plywood, corrugated cardboard boxes; wooden barrels, stamped plywood and plywood drums (22-50 kg).
Store margarine in refrigerated rooms and refrigerators at temperatures from -20 to 15 ° C with constant air circulation.
The shelf life of margarines depends on the type and packaging, the temperature of the room where they are stored, and ranges from 48 hours to 90 days.
Cooking fats are solid edible fats consisting of a mixture of plant and animal fats with the addition of certain animal (beef, lamb, pork) fats and vegetable (sunflower, cottonseed, etc.) oils.
Cooking fats are used for cooking. They have high calorie content and digestibility (96.5%).
Scheme for the production of cooking fats: preliminary purification of fats, mixing according to the recipe, melting and mixing, cooling and packaging.
Cooking fat consists only of vegetable oil or with the addition of whale oil (25-50%).
Belarusian fat is a mixture of vegetable lard (20-60%), beef fat (15-20%), vegetable oil (20-25%).
Ukrainian fat differs from Belorussian in that instead of beef, pork fat is added to the mixture, and in Vostochny - lamb fat (up to 15%).
Margaguselin consists of lard (70%), vegetable oil (10%) and pork fat (20%), onion extract is introduced.
Prima contains lard obtained from a mixture of vegetable oils and animal fats, and liquid vegetable oil.
New manufacture and; plasticized and vegetable lard with the addition of liquid vegetable oil.
Vegetable lard- a mixture of vegetable lard and vegetable oil.
The taste and smell of fats should be pure, characteristic of depersonalized fat. The color is from white to light yellow, the consistency is homogeneous, solid or pasty. When melted, fats are transparent. The fat content (99.7%), moisture (0.3%), melting point, and acid number are also standardized.
Fats are not divided into grades.
Defects of cooking fats include rancid taste, greasy, fishy, stearic and soapy tastes.
Packaging and storage conditions for fats are similar to margarine.
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