Or Lard

Lard is a semi-solid white fat derived from the fatty tissues of pigs. It is rendered by heating the fat, which melts the pure fat away from the connective tissues. The rendered fat is then clarified and cooled.

Lard is used as a cooking fat and shortening, providing a tender texture and flaky crust in baked goods like pastries and pie crusts. It is also used in savory dishes, such as fried foods and fillings, adding a distinct flavor.

Lard is primarily composed of fat, including saturated and monounsaturated fats. The U.S. Food and Drug Administration (FDA) considers lard to be Generally Recognized As Safe (GRAS) for use in food. While lard contains cholesterol, its impact on blood cholesterol levels is complex and influenced by overall diet. Some studies suggest that replacing saturated fats with unsaturated fats may be beneficial for heart health.