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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.
Processed lard is a pure, white lard that is made from pure pork fat that is melted down, filtered and clarified. The lard can be melted (rendered) commercially in any of the following ways: The lard is then bleached and hydrogenated, and has preservatives added. Sometimes it is also emulsified.at from beef is referred to as beef tallow or suet.. For cooking, lard has been treasured for centuries upon centuries amongst Northern Europeans and Chinese. Now, in many people's minds, Lard is so far out of fashion that they wouldn't allow it into their grocery carts, let alone their homes.