§ 1.482. Lard and leaf lard.
(a) “Lard” is the fat rendered from fresh, clean, sound fatty tissue from hogs with or without lard stearin or hydrogenated lard. The fatty tissues shall not include bones, detached skin, head skin, ears, tails, organs, windpipes, large blood vessels, scrap fat, skimmings, settlings, pressings, and similar materials, and the fatty tissues shall be reasonably free from muscle tissue and blood.
(b) “Leaf Lard” is lard prepared from fresh leaf fat.
Cross References This section cited in 7 Pa. Code § 1.217 (relating to rendering products passed for cooking; lard, pork fat and tallow).
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