Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished; however, many contemporary cooks and bakers favor it over other fats for select uses. The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken and how the lard was processed.

Read more about LardLard Production, Chemistry of Lard, History and Cultural Use, Culinary Use

Other articles related to "lard":

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Famous quotes containing the word lard:

    They lard their lean books with the fat of others’ works.
    Robert Burton (1577–1640)