Solid fat deposited in the abdominal cavity of an animal. Contains many fatty acids, vitamins B4, E, F and D, zinc, selenium and arachidonic acid, which are necessary for cell regeneration. It is consumed fresh, salted, smoked, boiled or fried. Lard is simply eaten with bread, stuffed into meat and meat delicacies for juiciness, added to minced meat, stews, roasts, soups, potatoes are fried on it, cabbage and other vegetables are stewed. Lard goes well with garlic, onion, black pepper, paprika, rosemary, oregano, nutmeg.