Lard and bacon grease are cooking fats that can add a boost of flavor and nutrition to the plate. Anecdotal evidence suggests that lard or bacon grease from free-range pigs has higher concentrations of the nutrient. A teaspoon of free-range pork lard has almost 500 IU of vitamin D, supplying 83% of the recommended daily intake (RDI), assuming the pigs are exposed to sunlight. These fats are highly resistant to oxidation, making them useful for cooking at high temperatures. Spare ribs, cut from the area around the pig's breastbone and belly, are also a rich source of vitamin D. An eight-ounce serving offers about 15% of the RDI for this nutrient.

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