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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.
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.ndustrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture of high and low quality fat sources from throughout the pig. To improve stability at room temperature, lard is often hydrogenated.