Pig fat.
Purified fat from the hog. The sole nutrient is fat; a 100-g portion contains 902 kcal.
The fatty tissue of swine that has undergone a process of melting and purification; predominantly utilized in certain pastry dishes. This substance appears as a white, non-transparent solid that carries an almost imperceptible scent. The highest quality of this ingredient is known as leaf lard.
Lard is a type of fat that is derived from the inside of a hog. After being melted down and separated from fibrous materials, it is commonly stored in airtight containers for future use. The highest quality lard, often referred to as “leaf” lard, is extracted from the abdomen and kidney regions of the hog. On the other hand, commercially available lard typically originates from fat derived from all parts of the pig.