Schmaltz is like the chicken version of lard, and both have their own delicious uses… but what exactly are they? And which is better? Let’s dive right in and settle the schmaltz vs lard debate once and for all!
Comparing schmaltz vs lard
| Schmaltz (chicken fat) | Lard (Pork fat) | |
| Solid or Liquid? | Solid | Solid |
| Smoke Point (Fahrenheit) | 375 degrees | 375 degrees |
| Primary Fat | Monounsaturated | Monounsaturated |
| Taste | Caramelized chicken | Mildly porky to neutral |
| Good for Cooking… | Raw, low heat, moderate heat | Raw, low heat, moderate heat |
| Allergens | Poultry | Pork, meat allergy |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | Yes | Yes |
| Vegan? | No | No |
Differences between schmaltz and lard
Both are different types of rendered animal fats, with schmaltz derived from poultry and lard from pork.
Schmaltz is known for its rich, savory flavor with a hint of poultry, making it a fantastic choice for Jewish cuisine, particularly in dishes like matzo balls or latkes.
On the other hand, lard has a more neutral taste and can lend a subtle sweetness to dishes. It’s commonly used in baking and frying, especially in recipes like pie crusts and biscuits.
Baking and cooking with schmaltz vs lard
When it comes to baking and cooking, both schmaltz and lard have their specialties.
Schmaltz, with its distinct flavor, is a must for making a traditional matzo ball soup or latkes. You can also use it in place of butter or oil when sautéing onions or mushrooms, or to sauté vegetables, sear meats, or roast potatoes.
Lard, on the other hand, is ideal for baking and frying. When making flaky pie crusts, substituting lard for part of the butter can create a lighter and more tender texture. Lard can also be used in savory applications, such as frying up some delicious Southern-style fried chicken or making crispy pork cracklings.
Can schmaltz and lard be substituted for each other?
Lard is considered one of the best substitutes for schmaltz and vice versa due to their similar savory flavors, textures, and high smoke points (around 375°F).
So yes, schmaltz and lard can be substituted for each other in cooking, but it’s important to consider the flavor and intended use. Schmaltz has a subtle poultry flavor, so it works well in dishes like roasted chicken or matzo ball soup.
On the other hand, lard has a neutral taste, making it suitable for both sweet and savory applications like pie crusts, frying, or biscuits. When substituting, use equal amounts by weight and consider how the flavor profile may affect the overall taste of the dish.
For baking purposes, I recommended sticking to a more neutral-flavored lard or vegetable shortening.
Nutrition: Schmaltz vs lard
Nutritionally, schmaltz (chicken fat) and lard are both high in monounsaturated fats, but there are slight differences.
Schmaltz is slightly leaner than lard, containing less saturated fat and more polyunsaturated fats.
Nevertheless, moderation is still key as both fats are calorie-dense and should be consumed in moderation as part of a balanced diet.
| Per tablespoon (15mL) | Schmaltz (chicken fat) | Lard (Pork fat) |
| Calories | 115 | 115 |
| Polyunsaturated | 2.7 g | 1.4 g |
| Monounsaturated | 5.7 g | 5.8 g |
| Saturated | 3.8 g | 5 g |
| Trans | 0 g | 0 g |
| Total Fat | 12.8 g | 12.8 g |
| Cholesterol | 10.9 mg | 12 mg |
The primary fat source is bolded.
How to store schmaltz and lard
Once you’ve let the rendered fat cool down to room temperature, strain out any impurities or solid bits and grab a clean container that seals tightly. Seal it up nice and tight, and pop it in the fridge.
Your schmaltz will stay fresh for up to three months, while lard can be stored for about six months. But hey, if you want to keep it even longer, freeze it! Just remember to thaw it in the fridge before using.
Schmaltz vs lard: Which is better
It’s tough to pick a clear winner here because both schmaltz and lard bring their own special qualities to the table and work well in different dishes. But if I had to choose one for its all-around versatility and popularity, lard would definitely take the crown. With its neutral taste and ability to fit into sweet and savory recipes alike, it’s a true kitchen staple that can be used in so many delicious ways!
FAQs
No, lard and suet are not the same thing. Lard is rendered pig fat, while suet is the hard fat found around the kidneys and loins of animals, particularly beef or mutton. Suet has a higher melting point and is commonly used in pastry making or as bird feed.
No, chicken fat (schmaltz) and lard are different types of fat. Chicken fat is rendered poultry fat, while lard is rendered pig fat. They have distinct flavors and are used in different culinary traditions.
Lard is rendered pork fat, tallow is rendered beef or lamb fat, and schmaltz is rendered chicken or poultry fat. Each has a distinct flavor profile and is commonly used in various culinary traditions.
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