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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, but many contemporary cooks and bakers still favor it over other fats for select uses.
A larding needle with a wooden handle. The word larding is a culinary technique for preparing large cuts of meat in which long strips of fat are woven through the meat using a needle called a larding needle. Strips of pork fatback are commonly used for larding, which is how the technique gets its name (because lard is a form of rendered pork fat). Larding enhances the moisture of the meat while it cooks and also adds flavor.