Manteca

Manteca may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.

Manteca is the Spanish word for lard, or rendered pork fat and is one of the most widely used cooking fats in Latin American and Iberian cuisine. It is the fat that gives tamale dough its tender crumb, refried beans their silky richness, and carnitas their depth. Manteca has been fundamental to everyday cooking across Mexico, Central America, the Caribbean, Colombia, and Spain for centuries, and is also used extensively in Filipino, Chinese, and Central European cuisines under other names. When made from high-quality pork fat, it has a mild, clean flavor and a high smoke point that makes it versatile for frying, sautéing, and baking.

• Keep manteca in an airtight container at room temperature for up to one month, in the refrigerator for up to six months, or in the freezer for up to one year. Store-bought manteca will have a use-by date on the packaging.

No. Manteca is a cooking fat used to prepare other foods and melts into dishes during cooking, which means it presents a low choking risk, although a clump of unmelted manteca certainly could pose a risk. To reduce the risk, prepare and serve manteca in an age-appropriate way as described in How to Serve. As always, create a safe eating environment and stay within reach of baby during meals.

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Manteca is rendered pork fat and pork allergy is rare, but has been reported. Manteca does not typically contain common allergens, but some store-bought manteca products may include added ingredients that are common allergens; check the ingredient list before using manteca to cook a meal that you plan to share with baby.

Yes, as part of a varied diet. Babies need a diet with lots of fat, which is essential for brain development, the absorption of fat-soluble vitamins A, D, E, and K, and overall growth. Manteca is rich in both monounsaturated and saturated fats and its exact fat and nutrient profile can vary depending on the product.

Some commercial manteca is salted, but only a little is usually used to cook a whole family meal, so the amount of sodium baby is likely to consume from the meal is low. If you cook with manteca often and are concerned about sodium in baby’s diet, choose salt-free manteca. Learn more about salt and babies.

Yes. Manteca and lard are the same product: rendered pork fat. Manteca is the Spanish term, used across Latin America, Spain, and the Philippines. Lard is the English term used in North American and European contexts.

No. Manteca is rendered animal fat from pork. Vegetable shortening is made from hydrogenated or partially hydrogenated vegetable oils and has a different nutritional profile. The two are sometimes confused because both are solid at room temperature and are used in similar baking and frying applications. Some commercial products labeled "manteca" in certain markets may actually be hydrogenated vegetable shortening rather than lard—check the ingredient list to confirm what you are buying.

Not necessarily. Each fat has a different nutritional profile, and none is better or worse than the others for babies. Aim for variety across fats, just like variety across all foods. Lard can be higher in monounsaturated fat than butter, while butter can provide more vitamin A. Olive oil is highest in monounsaturated fat. All three are appropriate cooking fats for babies, and the best choice is whichever your family uses and enjoys.