Lard vs. Dripping — What's the Difference?
Edited by Tayyaba Rehman — By Fiza Rafique — Updated on September 26, 2023
Lard is rendered pig fat. Dripping is rendered beef or mutton fat. Both are used in cooking and baking for flavor and texture.
Difference Between Lard and Dripping
Table of Contents
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Key Differences
Lard is a type of fat that is sourced exclusively from pigs. It is rendered down and is often used in cooking and baking. Dripping, on the other hand, is a fat derived from beef or mutton, collected after the meat has been roasted or cooked.
Both Lard and Dripping have been staples in various cuisines for centuries, prized for their ability to enhance the flavor of dishes. While Lard is often associated with pastries and doughs because of its flakiness, Dripping is known for its rich, meaty essence, making it ideal for roasts and fries.
The consistency and flavor of Lard differ from that of Dripping. Lard has a more neutral profile, making it versatile in both sweet and savory dishes. Dripping, due to its origin, possesses a more distinct, meaty taste.
Lard is typically white in color, smooth in texture, and has a subtle flavor, making it a favorite in pie crusts and tortillas. Dripping, with its golden to dark brown hue, brings a deeper, more robust flavor to dishes.
In terms of health considerations, Lard is often seen as a source of monounsaturated fats, while Dripping contains saturated fats. However, like all fats, moderation in consumption for both Lard and Dripping is recommended.
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Comparison Chart
Source
Pigs
Beef or mutton
Use in Cooking
Pastries, frying
Roasting, frying
Flavor
Neutral to mild
Rich and meaty
Texture/Color
Smooth/white
Variable/golden-brown
Fat Type
Mostly monounsaturated
Mostly saturated
Compare with Definitions
Lard
Rendered pig fat used in cooking.
She used lard to make the pie crust flaky.
Dripping
Rendered fat collected after roasting beef or mutton.
The dripping from the roast was saved for frying.
Lard
A fat with a high smoking point, suitable for frying.
She fried the donuts in lard for a crispy exterior.
Dripping
A traditional cooking fat in British cuisine.
He spread dripping on his toast, a British custom.
Lard
A cooking ingredient known for imparting moisture.
Lard was added to the bread to give it a tender crumb.
Dripping
Used to add a savory note to dishes.
Using dripping in the stew enhanced its flavor.
Lard
A traditional fat used in various cuisines.
In many cultures, lard is a staple in traditional recipes.
Dripping
A liquid fat that solidifies upon cooling.
She let the dripping cool and then stored it.
Lard
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.
Dripping
Often drippings The fat and juices exuded from roasting meat, often used in making gravy.
Lard
Fat from the abdomen of a pig that is rendered and clarified for use in cooking.
Dripping
Dripping, also known usually as beef dripping or, more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard, tallow and schmaltz.
Lard
Insert strips of fat or bacon in (meat) before cooking
He larded the joint with garlic and anchovies
Dripping
The act or sound of something falling in drops.
Lard
Embellish (talk or writing) with an excessive number of esoteric or technical expressions
His conversation is larded with quotations from Coleridge
Dripping
Solid animal fat, traditionally collected from dripping off roasting meat.
Lard
The white solid or semisolid rendered fat of a hog.
Dripping
The sound or action of something that drips.
Lying in bed, I could hear drippings from the leaky roof.
Lard
To cover or coat with lard or a similar fat.
Dripping
The use of a drip tip to drip e-liquid directly onto the atomizer of an e-cigarette.
Lard
To insert strips of fat or bacon in (meat) before cooking.
Dripping
Present participle of drip
Lard
To enrich or lace heavily with extra material; embellish
Larded the report with quotations.
Dripping
A falling in drops, or the sound so made.
Lard
To fill throughout; inject
"The history of Sicily was larded with treachery" (Mario Puzo).
Dripping
That which falls in drops, as fat from meat in roasting.
Lard
Fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy.
Dripping
A liquid (as water) that flows in drops (as from the eaves of house)
Lard
(obsolete) Fatty meat from a pig; bacon, pork.
Dripping
The sound of a liquid falling drop by drop;
The constant sound of dripping irritated him
Lard
(slang) Excess fat on a person or animal.
Dripping
Having liquid falling in drops;
In the dripping fog
The scene where he is singing in the rain in dripping clothes
There was little shelter under the dripping trees
Lard
(cooking) To stuff (meat) with bacon or pork before cooking.
Dripping
Wet with secreted or exuded moisture such as sweat or blood or tears;
Wiped his reeking neck
Lard
To smear with fat or lard.
Dripping
Extremely wet;
Dripping wet
Soaking wet
Lard
To garnish or strew, especially with reference to words or phrases in speech and writing.
Dripping
A flavorful fat with a meaty essence.
The dripping added a rich taste to the gravy.
Lard
To fatten; to enrich.
Lard
To grow fat.
Lard
To mix or garnish with something, as by way of improvement; to interlard.
Lard
Bacon; the flesh of swine.
Lard
The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
Lard
To stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting; as, to lard poultry.
And larded thighs on loaded altars laid.
Lard
To fatten; to enrich.
[The oak] with his nuts larded many a swine.
Falstaff sweats to death.And lards the lean earth as he walks along.
Lard
To smear with lard or fat.
In his buff doublet larded o'er with fatOf slaughtered brutes.
Lard
To mix or garnish with something, as by way of improvement; to interlard.
Let no alien Sedley interposeTo lard with wit thy hungry Epsom prose.
Lard
To grow fat.
Lard
Soft white semisolid fat obtained by rendering the fatty tissue of the hog
Lard
Prepare or cook with lard;
Lard meat
Lard
Add details to
Lard
A white, soft substance when at room temperature.
The lard was easy to spread on toast.
Common Curiosities
What is lard made from?
Lard is made from rendered pig fat.
Is dripping only used for cooking?
No, dripping can also be spread on bread or toast as a flavorful spread.
What is the primary source of dripping?
Dripping is primarily derived from beef or mutton fat.
Is dripping the same as beef tallow?
Dripping is similar to beef tallow but can also come from mutton; both are rendered fats.
Can lard be used for frying?
Yes, lard has a high smoking point and is suitable for frying.
Can I use dripping in place of oil for frying?
Yes, dripping can be used for frying, imparting a rich, meaty flavor.
Which is more flavorful, lard or dripping?
Dripping has a richer, meaty flavor, while lard has a milder, more neutral taste.
How should I store dripping?
Dripping should be stored in a cool place or refrigerated for longer shelf life.
Can I substitute lard for butter in baking?
Yes, lard can be substituted for butter in baking, often giving a flakier texture.
Can lard be used in vegan dishes?
No, lard is an animal product and is not suitable for vegan dishes.
Is lard considered unhealthy?
While lard contains fats, it has monounsaturated fats; like all fats, it should be consumed in moderation.
Can I use lard in place of shortening?
Yes, lard can be a substitute for shortening in many recipes, offering a different flavor and texture.
Are there any dishes specifically made using dripping?
Dripping is a key ingredient in traditional British dishes like Yorkshire pudding.
Why is lard often used in pastries?
Lard gives pastries a tender and flaky texture.
Is dripping a liquid or solid?
Dripping is liquid when hot but solidifies upon cooling.
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Written by
Fiza RafiqueFiza Rafique is a skilled content writer at AskDifference.com, where she meticulously refines and enhances written pieces. Drawing from her vast editorial expertise, Fiza ensures clarity, accuracy, and precision in every article. Passionate about language, she continually seeks to elevate the quality of content for readers worldwide.
Edited by
Tayyaba RehmanTayyaba Rehman is a distinguished writer, currently serving as a primary contributor to askdifference.com. As a researcher in semantics and etymology, Tayyaba's passion for the complexity of languages and their distinctions has found a perfect home on the platform. Tayyaba delves into the intricacies of language, distinguishing between commonly confused words and phrases, thereby providing clarity for readers worldwide.
