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Lard is a rendered form of pork fat. It is obtained by separating the fat from the fatty tissues of a pig. This process typically involves steaming, boiling, or dry rendering, with the goal of producing a pure fat product that is stable and has a long shelf life. The resulting lard is solid at room temperature and has a distinct flavor profile. Lard has a wide range of culinary uses. It's valued for its ability to create flaky pie crusts and pastries, and it can be used for frying due to its high smoke point. In many cuisines, it is also used as a cooking fat for adding flavor to savory dishes, such as roasted meats and vegetables. Historically, lard was a common cooking fat before the rise in popularity of vegetable oils.