lard

Lard is not exactly glamorous, but for centuries it was the go-to fat for cooking, long before vegetable oils became common. It is made by slowly melting pig fat and straining it so the result is smooth and clean. Think of flaky pie crusts or crisp fried chicken; this fat often helped give them that texture. Many modern cooks avoid it for health reasons, but others still value the way it bakes and fries. It was not only used in food, either. In the past, people also used it to make soap, candles, and simple ointments.

Lard is fat rendered from pork, traditionally used as a main cooking fat. For generations, it was a staple in kitchens in many parts of the world, valued for its fairly high smoke point and for the way it helps create flaky pastries, tender biscuits, and crisp fried foods. It can add a light savory richness, though good-quality lard can also be mild enough for sweet baking without adding a strong pork taste.

The process of rendering involves slowly melting down pork fat and straining it, resulting in a smooth, white substance. Not all lard is created equal: leaf lard—the fat from around the pig's kidneys—is considered the "gold standard" for baking due to its neutral flavor and superior texture. In contrast, fat from the back (often called fatback) has a more pronounced taste, making it better suited for savory sautéing or frying.

While processed vegetable fats gained dominance in the mid-20th century, lard is experiencing a resurgence among artisans and home cooks who appreciate its natural qualities. It remains a cornerstone of traditional cuisines, such as in Mexican cooking for authentic tamales and chicharrones (fried pork rinds). Beyond the kitchen, lard's versatility extends to history's workshops, where it was used for making soap, conditioning leather, and serving as an industrial lubricant. It remains a surprisingly multi-functional substance with a rich culinary heritage.