This work investigates the rheological behavior of lard, an animal fat widely used in the food industry and in traditional applications. Lard exhibits a complex temperature-dependent behavior, changing from a viscoelastic semisolid to a viscous liquid with increasing temperature. The study aimed to determine the dynamic viscosity as a function of temperature and shear rate, using a rotational rheometer. The results indicate a weak pseudoplastic behavior in the molten state, with a significant decrease in viscosity from approximately 160 mPa•s at 1 s⁻¹ to 65 mPa•s at 1000 s⁻¹ at 40°C. Lard also exhibits thixotropy and a marked transition around the melting point (30–40°C), where the solid crystalline structure breaks down. The Ostwald-de Waele model was applied to describe the flow curves, providing a simplified but useful characterization of the rheological behavior. The conclusions highlight the importance of rheological control in the formulation, processing and application of lard in various industries. 

Keywords: rheology, lard, pork.