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If you’ve ever bitten into a perfectly flaky pie crust or a pillow-soft biscuit, you’ve likely tasted the magic of shortening or lard. These fats play a starring role in baking and frying because of their unique ability to create flakiness, tenderness, and crisp texture that butter alone sometimes can’t deliver. Think of them as the secret handshake of pastry chefs — not flashy, but quietly essential.
Shortening is typically made from vegetable oils that are hydrogenated or interesterified to create a solid fat at room temperature. Lard is rendered pork fat and offers a rich, savory flavor and superior flakiness in many pastries. Butter brings flavor and moisture, but its water content can affect the structure of certain baked goods. Which you choose depends on the recipe, dietary preferences, and the result you want — crisp pie crusts often favor lard or shortening, whereas buttery cookies rely on butter for flavor.
When hunting for shortening or lard, convenience, price, availability, and brand selection matter. Here’s a rundown of popular U.S. retailers where you can consistently find baking fats, including national chains and online options.
Walmart is a go-to for many shoppers looking for household baking essentials at affordable prices. You can find national brands like Crisco vegetable shortening and specialty items like branded baking fats. Walmart also carries smaller packaged items — for example, Fantastix Grabeez 4 oz 12-count is sometimes stocked for niche baking or snack needs. The value-oriented stocking and frequent rollbacks make Walmart a practical choice when you want quantity without breaking the bank.
Target blends convenience with curated selections. Look for Target’s own brands alongside national names. They often carry both stick and jar versions of shortening and sometimes carry shelf-stable lard in the baking aisle. If you’re shopping for a mid-range brand or need to pick up a few groceries with household items, Target is a friendly one-stop option.
Kroger and its family of stores — including Fred Meyer, King Soopers, and Ralphs — typically carry a broad range of baking fats. You’ll find multiple package sizes, from small tubs for occasional bakers to larger tubs for frequent use. Regional chains often offer store-brand shortening at a lower cost and can carry specialty rendered lard from local suppliers in some areas.
If you prefer organic or minimally processed options, Whole Foods and similar natural grocers are worth checking. Whole Foods’ 365 brand or other premium vendors may offer non-hydrogenated shortening or pasture-raised lard. These options tend to be pricier but can align with customers who care about sourcing, animal welfare, or cleaner ingredient lists.
Safeway and Albertsons locations generally stock the essentials — vegetable shortening, tub shortening, and occasionally lard in the baking or meat sections. Their loyalty programs and weekly coupons can make staple purchases cheaper, and they often have promotions around baking seasons like Thanksgiving and the winter holidays.
Trader Joe’s may have occasional specialty fats or baking aids, though inventory varies widely by location. Costco is excellent if you want bulk sizes — they sometimes carry large tubs of shortening that are perfect for frequent bakers or small bakeries. Bulk buying at warehouse stores can deliver big savings per pound, but remember to check shelf-life and storage needs before buying in bulk.
Online shopping opens up options that local aisles might not carry: organic lard, heritage pork lard, and unusual fat blends. Amazon offers everything from classic Crisco tubs to boutique rendered lard brands. Online specialty shops and butcher co-ops can be sources for small-batch lard that adds authentic flavor and performance to traditional recipes.
Choosing the right fat is like picking the right tool for the job. For flaky pie crusts and crisp pastries, go for lard or a solid shortening. Biscuits and scones benefit from the solidity and low melting point of certain shortenings. If you want a neutral-flavored fat for deep frying, standard vegetable shortening works well. For recipes where flavor is primary — think butter cookies or brioche — don’t shy away from butter or a blend of butter and shortening for the best of both worlds.
Swapping fats is common, but remember ratios and textures matter. Lard and shortening can generally be substituted 1:1, but butter contains water and sugar (if salted), which can slightly alter dough hydration and browning. If swapping butter for shortening, reduce liquid slightly or expect a slightly crisper result with less flavor. For frying, melting behavior and smoke point are important: choose a fat with a smoke point higher than your cooking temperature.
Shortening stored in a cool, dark pantry will keep for many months — often up to a year unopened. Once opened, aim to use within six months for best quality. Keep shortening at room temperature around 68°F to 72°F for spreadable consistency. Lard should be stored in the refrigerator if you don’t plan to use it within a few weeks; refrigerated lard stays fresh longer and can be kept frozen for up to a year. If storing long-term in the freezer, use airtight containers and label with dates to avoid freezer flavors transfer.
Saving money on fats is straightforward if you buy smart. Look for store brands and larger tubs for better per-pound pricing. Watch for holiday sales when baking staples go on promotion; retailers often discount shortening and baking essentials during the fall. Warehouse clubs like Costco can offer significant savings when you have the storage space and a predictable usage rate. Finally, consider blending fats — a mix of butter and shortening can extend your butter while preserving good texture.
When reading labels, pay attention to trans fat and hydrogenation. Many vegetable shortenings today are reformulated to reduce trans fat, but if avoiding partially hydrogenated oils is important, select non-hydrogenated shortenings or lard. Lard is a natural animal fat and contains saturated fat, so balance and moderation apply. If you seek plant-based alternatives, some modern shortenings use coconut or palm oil bases; be mindful of sustainability labels and sourcing for palm oil products.
Temperature control is king in pastry. Cold fats yield flakier layers because they create steam pockets as they melt during baking. Chill your shortening or lard and keep dough cold — use a cold cutting board or chill your mixing bowl if your kitchen is warm. When frying, maintain steady oil temperature; shortening with a high smoke point helps achieve a crisp exterior without burning. And remember: a little fat goes a long way — measure carefully and avoid overworking dough to keep textures tender.
Shortening and lard shine in more than just pie crusts. Use shortening for tender cake layers and softer cookies, lard for authentic tamale fillings and ultra-flaky puff pastry, and blended fats for biscuits that balance flavor and texture. You can also use lard for sautéing root vegetables to add depth, or mix a teaspoon of lard into cornbread batter for a rustic, savory note. The versatility of these fats makes them pantry MVPs for both sweet and savory cooks.
Timing your purchase can save money and hassle. Before the holiday baking rush — late fall and early winter — retailers expand inventory and run deals. This is a good time to buy in larger quantities and freeze extra tubs. If you prefer small-batch or artisanal lard, early fall and harvest season often coincide with fresh butcher supplies, so local sources may have limited-time offerings.
Before you head to the store or click “add to cart,” ask yourself a few quick questions: Do I need a neutral or flavored fat? How much do I plan to use in the next three months? Do I prefer organic or non-hydrogenated options? Answering these will help you pick the right package size and product type, whether you shop at Walmart for value, at Whole Foods for specialty options, or online for hard-to-find rendered lard.
If you’re new to baking with lard or shortening, start small with a single recipe and compare results using different fats. Try a pie crust with lard, then make the same recipe with shortening and a butter-shortening blend — the differences will teach you what each fat contributes. Community cooking classes, bakery tours, and online recipe forums are great places to swap tips and learn practical tricks like keeping tools cold and handling dough minimally.
Shortening and lard remain powerful tools in the kitchen for their unique textural and performance qualities. Whether you shop at Walmart for budget-friendly tubs, peruse Target and Kroger for convenience and variety, or source artisan lard online, the right fat can transform your baking. Start experimenting, keep an eye on labels, and store your fats properly to get consistent, delicious results every time.
Happy baking — may your crusts be flaky and your biscuits rise sky-high!
| Shortening & Lard | Price | |
|---|---|---|
| Fantastix Grabeez 4oz 12-count | $ 39,99 |
