01
Shortening
6.7best for raw1 cup : 7/8 cup
Swap 1:1 for frying and pastry; lard adds flakier texture to pie crusts but shortening is flavor-neutral
6.7
lard substitute
for raw.
Raw lard uses are narrow — think charcuterie boards with cured lardo at 68°F, Hungarian zsíroskenyér (bread with rendered lard and paprika), or Italian pancetta-fat spread on crostini. Food safety requires rendered lard at pH neutral with no water content; it holds 6 months at 40°F refrigeration. Substitutes here are judged by spreadability at 68°F, whether they deliver recognizable fat-forward flavor cold, and how their mouthfeel reads against dense rye bread or cured-meat carriers without cooking.
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adjustment for raw
Raw use of shortening is non-traditional — at 1:0.875 cup it substitutes for lard in uncooked pastry doughs or rustic lard-style spreads at 68°F, but the flavor reads hollow without lard's pork note. Cold-spread shortening on rye bread reads industrial — reserve shortening for heated applications where its texture shines rather than raw.
02
Ghee
10.01 tbsp : 1 tbsp
Clarified butter with high smoke point; nutty aroma, swaps 1:1 for frying and roasting
10.0
adjustment for raw
Spread 1:1 tbsp room-temp ghee on warm naan or crusty bread at 68°F; its nutty clarified-butter flavor reads richer than lard with a butterscotch-adjacent depth from milk-solid browning. Ghee holds 3 months at 68°F without refrigeration — travel-friendly for camping or cottage applications where refrigerated lard isn't practical.
03
Duck Fat
5.01 cup : 1 cup
Rich savory flavor, excellent for roasting
5.0
adjustment for raw
Chill rendered duck fat to 55°F and spread 1:1 cup on crostini with flaky salt and black pepper — a French-style graisse de canard appetizer. The duck savor reads luxurious and pairs with pickles or a mustard accompaniment. Holds 2 months at 40°F refrigeration in a sealed jar before rancidity begins to develop.
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04
Avocado Oil
5.01 cup : 1 cup
Neutral high smoke point, heart-healthy swap
5.0
adjustment for this dish
Use 1:1 cup raw avocado oil for finishing-drizzle applications — over crostini, bean dips, or raw vegetables at 68°F. Unlike lard, avocado oil stays fluid at room temp and delivers unsaturated fat with mild buttery-grassy flavor. Cold-pressed extra-virgin varieties carry more character than refined; choose accordingly for the application.
05
Vegetable Oil
2.57/8 cup : 1 cup
Use slightly less, works for frying but not pastry
2.5