Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.

The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.

Upton Sinclair's novel The Jungle, though fictional, portrayed men falling into rendering vats and being sold as lard, which generated negative publicity.

[6] In the 1990s and early 2000s, however, chefs and bakers rediscovered lard's unique culinary values, leading to a partial rehabilitation of this fat among "foodies".

Chef and food writer Rick Bayless is a prominent proponent of the virtues of lard for certain types of cooking.

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 pig's back skin and muscle.

In dry rendering, the fat is exposed to high heat in a pan or oven without water (a process similar to frying bacon).

Many cooks employ both types of fat in their pastries to combine the shortening properties of lard with the flavor of butter.

In British cuisine, lard is a traditional ingredient in mince pies and Christmas puddings, lardy cake and for frying fish and chips as well as many other uses.

In Spain, one of the most popular versions of the Andalusian breakfast includes several kinds of mantecas differently seasoned, consumed spread over toasted bread.

Lard consumed as a spread on bread was once very common in Europe and North America, especially those areas where dairy fats and vegetable oils were rare.

Breeds such as the Mangalitsa hog of Hungary or Large Black pig of Great Britain are experiencing an enormous resurgence, to the point that breeders are unable to keep up with demand.

All of these are commonly translated on menus as "lard" sandwiches, perhaps due to the lack of familiarity of most contemporary English native speakers with dripping.

And in Japan, back loin (fatback) lard is frequently used for ramen, creating a thick, nutty, slightly sweet and very hearty dish.

In Germany lard is called Schweineschmalz (literally, "rendered fat from swine") and has been a longtime favorite as a spread.

Vegetarian Grieben from onions or apples, which began as a makeshift means of diluting Schmalz in time of need, became rather popular on their own account because they allow for a specific taste and a lower fat content.

In Poland, lard mixed with fruit, usually chopped apple, and spread on thick slices of bread, is often served as a starter.