Rendered fat from pig carcasses (sheep and cattle are also used). The best quality is from the fat surrounding the kidneys; neutral lard is the highest quality, prepared by agitating the minced fat with water at a temperature below 50 °C; kidney fat provides No. 1 quality; back fat No. 2 quality.
Leaf lard is made from the residue of kidney and back fat after the preparation of neutral lard by heating with water above 100 °C in an autoclave. Prime Steam Lard is fat from any part of the carcass, rendered in the autoclave.
Lard used to be stored in pig's bladder, hence the expression ‘bladder of lard’ for a grossly obese person.
Subjects: Medicine and Health — Cookery, Food, and Drink.