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Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.

Wet-rendered lard, from pork fatback

Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless. It has a high saturated fatty acid content and no trans fat. At retail, refined lard is usually sold as paper-wrapped blocks. (Full article...)