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?

An ag economist says the growing demand for edible or inedible tallow, grease, and lard is adding value to cattle and hogs.

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 ...