Lard

Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig, distinct from tallow, which comes from cattle or sheep fat; it can be produced by steaming, boiling or dry heat, and when properly rendered is nearly odorless and tasteless. It is high in saturated fatty acids and contains no trans fats, and is typically sold in paper wrapped blocks at retail. Historically lard was a primary cooking fat and shortening in many cuisines, used much like butter, and it remains valued in savory dishes such as sausages and pates and for producing especially flaky pastry crusts; although Western cuisines shifted toward vegetable oils, professional cooks and bakers have rediscovered its culinary advantages since the 1990s and 2000s.