Used as a seasoning in Mexico, "manteca para chicharrones"--lard for frying pork skins--is seasoned with herbs, orange peel, and garlic. You can buy it readymade in Mexico. This is our approximation, and we found it to be fresh, aromatic, and a far cry from stiff white hydrogenated lard. It's a terrific flavoring for a pot of beans.

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Recipe Summary test

50 mins
Makes about 1 1/2 cups (serving size: 1 tbsp.)


Ingredient Checklist


Instructions Checklist
  • Put lard and salt in a medium pot and melt over medium-low heat. Add thyme, bay leaf, orange peel, and garlic.

  • Simmer lard with seasonings, uncovered and stirring occasionally (salt will not completely dissolve), 10 minutes. Remove from heat and let sit, covered, 1/2 hour. Strain.

  • Keeps, chilled airtight, up to 1 month.

  • *Find at the deli counter of Mexican grocery stores. You can also use fresh lard from a regular butcher; it won't be quite as porky, but it will work well too.

Nutrition Facts

86 calories; calories from fat 95%; protein 0.8g; fat 9.1g; saturated fat 3.2g; carbohydrates 0.2g; sodium 100mg; cholesterol 9.9mg.