Lard

Lard is a type of fat that is rendered from the fatty tissue of pigs. It has been a staple in traditional cooking and baking for centuries, prized for its smooth texture and rich flavor. Lard is especially valued for its ability to create exceptionally flaky and tender pastries, making it a popular choice for pie crusts, biscuits, and tortillas. In savory dishes, lard can be used for frying, sautéing, or adding depth to stews and braises. Unlike some vegetable oils, lard has a high smoke point and imparts a subtle, savory taste without overpowering other ingredients. When properly rendered, lard is pure white and has a clean taste, making it a versatile and classic ingredient in kitchens around the world.

Lard is typically found in the baking aisle or near the cooking oils section of most grocery stores. It is usually packaged in either blocks or tubs and placed alongside other fats such as shortening, butter, and margarine. In some stores, lard may also be located in the refrigerated section, especially if it is unrendered or labeled as "fresh" lard. If you do not see it in these areas, check the international foods aisle, as lard is popularly used in traditional Latin American and European recipes. For specialty or organic varieties, you might also look in the natural foods section or at your local butcher shop, where fresher options are sometimes available. Don't hesitate to ask a store associate if you’re having trouble locating it, as it can sometimes be stocked in unexpected places.