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Lard Le Fondant

achat saindoux

“Le Fondant” lard is a refined fat that deserves all our respect and attention.
Almost translucent with an iridescent sheen and a silky texture, this fat reflects the know-how of our fine food industry sectors.
It can add texture, flavour, crispness, and softness.
From our traditional savoury and sweet recipes to pastry, lard is an irreplaceable element in many applications. Given its remarkable plasticity, it lets you express your creativity to the fullest.


Easily digestible, lard is renowned by professional chefs:
– lasts well during cooking and does not blacken,
– holds it properties to 200 °C
– particularly suitable for slow cooking

Nutritional values per 100 g

Energy : 3698 KJ / 900 Kcal
Fat : 100 g
Of which saturates : 40,2 g
Monounsaturated fatty acids : 46,5 g
Polyunsaturated fatty acids : 12,8 g
Carbohydrates : <0.1 g / Sugars : <0.1 g
Protein : <0.5 g
Salt : < 0.01 g

Datavision: One ingredient = all of its applications at a glance

Still don’t believe you can bring out the flavour with animal fats?

Then allow us to demonstrate just how creative our products really are …

See the datavision
See the datavision

The other recipes

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Find the packaging format that's right for you

Our practical packaging options have been designed to meet your needs, whatever the situation. Whether you just want to try the product or you’ve been won over, the range is easy to use, convenient to store, and comes in the right size for your finest culinary creations.

10 kg bucket
5 kg bucket
2,5 kg bucket
Berlingot of 10 gr
850 gr jars
350 gr jars
200 gr jars

Lard is the key ingredient for rediscovering the flavours of traditional cooking

Lard has been a staple of our cupboards for several centuries and it is one of the secret ingredients used by our grandmothers. This ultimate traditional and universal fat is derived from farm animals that are fed on an additive-free diet. Light and foamy, with a colour that is as white as snow, lard is only made from fresh pork fat from around the kidney regions. The use of bacon in lard manufacture is prohibited.
Nowadays, most celebrity chefs use lard in many recipes, and rightly so. Its unique flavour makes it the only choice when preparing dough and pastry, thanks to its suitable texture and high resistance to cooking.
Lard is also used in many French charcuterie specialities, such as Rillettes du Mans, and it is also used as an ingredient in sauerkraut. People from Brittany in France prefer to use lard for greasing their crepe hotplates, known as “biligs”. Many recipes can be cooked with lard and will adopt that very special hint that reminds us of local dishes: pork tamales; pompe aux grattons (pork scratchings in pastry); Flemish style rabbit; galettes aux griaudes, homemade rillettes, pork tenderloin confit, etc. … enough to whet your appetite!

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