In Tagalog, lard is translated as “mantika ng baboy” or simply “mantika” when referring specifically to pig fat that has been rendered. Lard is commonly used in cooking and baking as a fat source and is prized for its ability to create flaky pastries and enhance flavor in dishes.
In Filipino cuisine, lard was traditionally used for frying, sautéing, and even preserving food before the widespread availability of vegetable oils. It is considered an essential ingredient in many classic recipes, especially those passed down through generations. While modern cooking has shifted toward plant-based oils, lard remains a beloved component for its distinct richness and versatility in traditional Filipino cooking.