The traditional method of cooking lard is generally without salt, in order to extract pure lard, which can be better mixed with other ingredients when used in cooking without affecting the taste of dishes. And the shelf life of lard can be prolonged without adding salt.

In addition, some people put a small amount of salt when cooking lard, thinking that adding salt can play a certain antiseptic role, and the boiled lard has a slight salty taste, which can increase the flavor when used in cooking. However, it should be noted that salted lard is easy to crystallize at high temperature, which affects the purity and storage stability of lard.

Whether to put salt in lard depends mainly on personal preference and the use of lard. If it is mainly used for cooking, baking, etc. It is recommended not to put salt; If you want lard to taste a little and run out in a short time, you can put salt in moderation.