Pork lard is a traditional cooking fat that is highly valued in the cuisine of North East India. It is obtained from the fatty deposits of pigs and has been used for generations in many traditional dishes from this region. In North East India, pork lard is prized for its high smoke point and rich, savoury flavour, which make it an ideal choice for frying, roasting, and baking.
One of the standout features of North East Indian pork lard is its unique, creamy texture and golden colour, which set it apart from other types of cooking fats. This is due to the high-quality pigs reared in the region, fed a diet of locally sourced grains and vegetables, resulting in a high-quality, flavorful pork lard. Many people in this region believe that it has a range of health benefits, including improved cholesterol levels and reduced inflammation when consumed in moderation.