Pig lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is made of 100% pork fat, which is separated from the fatty parts of a pig through a process called rendering. Lard can be obtained from any part of the pig that has a high concentration of fatty tissue. The highest grade of lard, known as leaf lard, is obtained from the "flare" visceral fat deposit surrounding the kidneys and inside the loin. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts. The next-highest grade is obtained from fatback, the hard subcutaneous fat between the pigs back skin and muscle. Lard may be rendered by two processes: wet or dry. In wet rendering, pig fat is boiled in water or steamed at a high temperature and the lard, which is insoluble in water, is skimmed from the surface of the mixture or separated in an industrial centrifuge. In dry rendering, the fat is exposed to high heat in a pan or oven without water (a process similar to frying bacon). The two processes yield somewhat differing products.

Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, with pig fat often being as valuable a product as pork. It has a high smoke point, making it ideal for frying and sautéing, and it is also used in baking to produce flaky crusts and tender pastries. When used sparingly, lard is not particularly worse for you than other cooking fats. In fact, cooking with lard has many benefits, and more chefs are choosing lard over other traditional cooking oils or shortening. Pure lard has a neutral taste and contains no pork flavor. Lard contains no trans fats, which makes it a healthier option than hydrogenated fats. Lard has less saturated fat and cholesterol than butter. Lard contains healthy monounsaturated fats, just like olive oil.