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. Lard can be rendered by steaming, boiling, or dry heat. 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. Lard is the semi-soft, white fat located in the fattiest portions of a pig. Used as a cooking fat for centuries, lard fell out of favor when hydrogenated. The name is the shortened version of “Canada oil low acid” and comes from rapeseed. Another non-food crop. Here's a little history on rapeseed. Apparently it's more unsaturated than lamb or beef fat, and it's a good source of B vitamins and minerals. Plus, lard has been used to treat. : % Pure All Natural Pork Lard 1 lb. (16 oz.) one pound: Grocery & Gourmet Food. Lard is rendered pork fat, and the term is typically used to refer to rendered pork fat that is suitable for cooking. Lard, which is rendered pork fat, has a storied history and many kitchen uses. Here's where to buy lard and how you can cook with it. Lard is rendered pig fat, and it can be made from different parts of the animal. Artisinal lard is produced from sustainably raised animals and rendered the old. lard, soft, creamy, white solid or semisolid fat with butter-like consistency, obtained by rendering or melting the fatty tissue of hogs.