Lard is an animal fat that has been a staple of Polish cuisine for generations. However, to fully enjoy its rich aroma and culinary qualities, it’s important to know how to store it properly.

The basic rule for storing lard is to keep it in the manufacturer’s original packaging. The container should be tightly closed to limit air exposure and protect it from absorbing odors from the refrigerator.

The refrigerator is the best place to store homemade lard. In an airtight container, it will stay fresh for up to three months. Larger amounts can easily be frozen. At around –18°C (0°F), lard will remain suitable for consumption for several to a dozen or so months.

When scooping lard, always use a clean, dry spoon. Even a small amount of water or food residue can accelerate fat spoilage.

The freshness of lard depends mainly on storage temperature, airtightness of the container, and the type of fat used. Pork lard retains its freshness the longest, while poultry fats tend to spoil more quickly.

In the refrigerator, it will maintain good flavor for several weeks, and in the freezer – even for several months. By following these simple rules, traditional lard will always remain tasty and safe to eat.