Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is made from 100% animal fat, usually pork, that has been separated from the meat. Lard is similar to tallow, which is a similar product derived from fat of cattle or sheep. Lard is used as a cooking fat or shortening in many cuisines, and it is an ingredient in various savory dishes such as sausages, pâtés, and fillings. It is also used in baking to create "short," or tender pastry like that used in pie crusts and for biscuits and cookies. Lard is one of the few edible oils with a relatively high smoke point, making it ideal for frying foods. Lard is also prized by many chefs and bakers over other types of shortening because of its flavor and range of applications. Leaf lard is a special type of lard that comes from a leaf-shaped portion of fat around a pigs kidneys. It is softer and creamier than other types of lard and is commonly used for baking. Lard is just animal fat, usually beef or pork, and it is a thing anywhere that pigs are eaten.