Lard is rendered pork fat, a traditional cooking fat used for frying, baking, and sautéing, prized for creating flaky pastries and adding flavor. It's made by slowly heating pig fat (like leaf fat or back fat) until the fat melts and separates from the connective tissue, resulting in a semi-solid white fat that can be clarified and deodorized for a milder taste or left with a stronger pork flavor. While once replaced by vegetable shortenings, it's seeing a resurgence, especially high-quality, pasture-raised versions, though it should be used in moderation due to its saturated fat content.
