Lard is a type of cooking fat that is made from the fatty tissues of pigs. It is typically made by rendering (melting and clarifying) pork fat to separate the liquid fat from the solid components.

But beyond taste, what makes one fat better than the other? Does lard’s high smoke point make it ideal for high-heat cooking, or should butter’s subtle flavor and fat-soluble vitamins win us over?

People need nutritional facts and the fact is that too many people avoid lard and butter because they don’t know the truth.

So, is there an argument for a lard revival? Lard is a semi-solid, white substance rendered from pork fat – the process of which involves slow-cooking and melting the animal fat and separating it from ...

Lard has a dire reputation. The great misunderstood fat, it has long been written off ... Besides the health and cooking benefits, Burton argues for the value of using lard from a quality source.

Related: How to Use Olive Oil in Place of Butter in Baking Lard is a type of cooking fat that is made from the fatty tissues of pigs. It is typically made by rendering (melting and clarifying ...