本帖由 孩子他妈 于 2018-09-07 发布。版面名称：渥太华华人论坛
Ask the guys there in T&T, they may give it to you for free.
Almost everywhere, every store, keyword "LARD" is what you need to know.
Lard may be rendered by two processes: wet or dry. In wet rendering, pig fat is boiled in water or steamed at a high temperature and the lard, which is insoluble in water, is skimmed from the surface of the mixture or separated in an industrial centrifuge. In dry rendering, the fat is exposed to high heat in a pan or oven without water (a process similar to frying bacon). The two processes yield somewhat differing products. Wet-rendered lard has a more neutral flavor, a lighter color, and a high smoke point. Dry-rendered lard is somewhat more brown and has a caramelized flavor and has a lower smoke point. Rendered lard produces an unpleasant smell when mixed with oxygen.
Industrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture of high and low quality fat from throughout the pig. Lard is often hydrogenated to improve its stability at room temperature. Hydrogenated lard sold to consumers typically contains fewer than 0.5 g of transfats per 13 g serving. Lard is also often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants such as BHT. These treatments make it more consistent and prevent spoilage. (Untreated lard must be refrigerated or frozen to prevent rancidity.)